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Make the most of winter produce with these mouth-watering seasonal recipes

It's the month of dry January and Veganuary, but have you considered eating with the seasons? It might come as a challenge at first, especially as produce availability can be limited wintertime, but in doing so you're heading towards a more sustainable lifestyle.

By eating with the seasons, you'll be rewarded with produce that's at its best, meaning it will be fresher, have more nutrients, and taste fantastic (if prepared correctly, of course). Plus, it will help you to become a better cook, as you'll be experimenting with fruits and vegetables you might not have ordinarily bought.

Ready to get cooking? Here are some of our favourite recipes using ingredients available in January in the UK.

What fruit and vegetables are in season in January?

Apples - From the 23 varieties available in the UK, Royal Gala, Jazz, Cox, Bramley and Braeburn are the most commonly found. Their sweet, crunchy taste goes well in not only sweet dishes but savoury ones too. If you're not already skilled up, learn how to prep apples properly, so you can make the most of this tasty fruit.

Beetroot - We love using beetroot in our recipes, as it adds a beautiful vibrant colour plus a whole load of nutrients. Beetroot's earthy flavour works well with creamy goat's cheese in a salad or pickled for a tangy accompaniment to your cheeseboard. If you're not sure how to cook fresh beetroot, here's how to roast them to bring out their naturally sweet taste. Brussels Sprouts - Not a fan of Brussels sprouts? It's likely you've never tried them when prepared properly. This cruciferous vegetable has an almost nutty flavour and adds lovely texture to dishes. If you're worried you'll overcook your sprouts, why not shred them raw into salads for a fresh bit of bite?

Butternut Squash - This winter squash is one of the most popular varieties and has a wonderful sweet and nutty taste when cooked. We love to roast it in a baking tray with just some salt and pepper, add chunks into risottos or blitz it into a creamy soup.

Celeriac - This knobbly root veg might not look the prettiest but once you trim and chop off its exterior, you're left with a versatile and flavoursome vegetable. It tastes very similar to celery but also has a nutty-like quality to it. Enjoy it grated and eaten raw in salads, roasted in a traybake, added into a stew, blitzed into a soup or mashed to bring out its sweetness. Kale - This leafy vegetable benefits from being cooked or baked in order to tenderise its leaves. Try massaging kale with a dressing or oil to soften it slightly and be sure to remove the tough stalk (by pulling the leaves down and away from you while holding the stalk end) before cooking.

Leeks - Leeks have a wonderfully sweet onion flavour, which makes them incredibly versatile. We love to sauté, roast, confit and char them, but don't forget to prepare them properly to ensure any dirt (which gets trapped within its layers) is washed away before cooking.

Mushrooms - From the small enoki variety, to the large portobello kind, mushrooms are one of our go-to ingredients. They add a hit of umami to any dish, and are highly absorbent when dressed with marinades and sauces. They have a naturally earthy flavour and the larger varieties (like portobello) have a meatiness that can work as a substitute to meat. They do require some preparation, so do read these top tips to remove dirt and get the most out of your mushrooms.

Pears - January is the last month to enjoy fresh UK pears, so make the most of this sweet and juicy fruit before it's gone. Whether you're poaching pears or adding them into a loaf cake, pears are the perfect ingredient for a comforting winter pudding. Pears are also one of the few fruits that improve in flavour and texture once picked, so make sure you buy them under ripe to soften at home.

Savoy cabbage - The strong leaves on a savoy cabbage make it ideal for adding some crunch or bulk to variety of meals. We particularly love this type of cabbage shredded and fried with butter and salt, although the robust leaves mean it can be stuffed and rolled into parcels too.

Swede - Called neeps in Scotland, swedes are at their best in January. With a naturally sweet flavour, you can boil and mash them with salted butter as a delectable side dish, or alternatively add it into soups, stews or traybakes. Celery, chicory, Jerusalem artichokes, onions, red cabbage, salsify, spring greens, spring onions, turnips and white cabbage are also in season in the UK in February.

Braeburn apples are added to this pork casserole, which features smoky bacon lardons, in-season kale and cider, for a sweet and comforting stew.

Recipe: Pork and cider casserole

Bircher muesli is the perfect brekkie for people who run out of time in the mornings. This recipe has grated apple, dried cranberries and the zest and juice of clementine's for a seriously fruity hit.

Recipe: Apple, clementine and pecan bircher

This chicken borscht is a wonderfully warming winter meal. Grated beetroot gives it a lovely vibrant colour, while the rye dumplings make it hearty and filling.

Recipe: Chicken borscht with rye Dumplings

This beetroot-cured salmon is too special to only serve at Christmas. Grated raw beetroot is mixed with orange and lemon zest, dill, sugar and salt to slowly cure the salmon. Serve with potatoes and a heap of greens for a delicious weekend dinner.

Recipe: Cured and roasted glazed side of salmon

Struggling to get your greens in? This one's for you. Brussels sprouts, basil, garlic, Parmesan cheese and lemon zest all come together to create this highly flavoursome pesto pasta dish.

Recipe: Spaghetti with sprout pesto

This colourful veggie dish is the ideal accompaniment to your next Sunday lunch. Roasted squash and Brussels sprouts have been elevated thanks to the addition of blue cheese and pomegranate seeds.

Recipe: Roasted squash and Brussels sprouts with blue cheese

This tangy piccalilli recipe is a unique way of using up butternut squash and cauliflower that's past its best.

The butternut squash adds even more silkiness to the polenta here, keeping it incredibly soft and smooth. Garlicky fried mushrooms prove the perfect topping as well!

Recipe: Polenta with garlicky wild mushrooms

You can't beat a bubbling-hot, cheesy gratin in winter. This one includes finely sliced celeriac and smoked haddock, and is topped with grated Gruyère for a layer of indulgence.

Recipe: Creamy smoked haddock and celeriac gratin

This is our go-to recipe for a classic celeriac remoulade. Never tried it before? It's a creamy side dish that's similar to coleslaw but uses grated celeriac in place of other vegetables.

This classic French recipe is a simple pan dish that's packed with lots of flavour. In-season leeks and tarragon are sautéed with white wine and served alongside tender chicken breasts.

This fish pie gets an American makeover with the addition of fluffy scone-like dumplings on top of a braised leek and salmon filling.

Recipe: Creamy smoked salmon cobbler

This healthy, Japanese-inspired dish is packed full of nutrient-rich ingredients like shiitake mushrooms and bok choi. It only takes 35mins to make as well, making it a real win-win.

Recipe: Pork and mushroom yaki udon

We love using mushrooms to ramp up the flavour and add a meaty texture to our vegetarian recipes. This smokey mushroom meatball dish ticks all the boxes when it comes to flavour and texture.

Recipe: Smokey vegan porcini 'meatballs' and creamy mash

These mini oven-steamed puddings feature a lightly spiced pear and chocolate batter that can be made ahead of time.

Recipe: Pear, cardamom and chocolate puddings

This is a classic French dessert and is found in many patisseries over France. It features pear quarters and an almond frangipane filling, all encased in a crisp pastry.

This is a fail-safe dish that puts red onions centre stage on the dinner table. We've used pre-made ready-rolled puff pastry to speed up the prep time, too.

Recipe: Red onion tarte tatin

These fondant savoy cabbages are cooked in butter until meltingly tender and finished with garlic and hot stock. Delicious.

Recipe: Garlic fondant savoy cabbage

We love a mid-week frittata for using up odds and ends of vegetables found in the fridge. This one features in-season swedes and beetroot.

Recipe: Harissa and tofu frittata

This take on Japan's savoury pancakes is the perfect recipe if you're trying to use up leftover white cabbage. It's quick, easy and only costs 70p per portion.