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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
 The Month of JanuaryIt looks like the weather is set to be cold throughout the month so eating healthily and heartily is on the menu. Below are some warming, healthy ideas to keep you going through the cold snap. January sees the close of the season for many game species including partridge and pheasant. Game is low in fat, high in protein and naturally free range. It is now more widely available and also more affordable. These factors combine to make game an ideal meal for the family mid-week or for something a little more special at the weekend. Partridge and pheasant are wonderful simply roasted, braised or casseroled. For a delicious recipe try Casserole of Pheasant or for something a bit different, our traditional recipe for Partridge Pudding. Venison is also in season and again is a very healthy meat. Braised Haunch of Venison is ideal when you are catering for a crowd. Venison Stew is a good mid- week warmer, particularly if you have a slow cooker. Make the most of duck and goose as their season also comes to a close at the end of the month. On the vegetable front leeks are very good this month. Leeks are very versatile and can be used as the main ingredient in a dish, such as Welsh Leek Soup or Cock-a-Leekie Soup. They are also an excellent partner to many meat and fish dishes. Vegetables of all kinds can quickly be made into cheap and nutritious soup, as our recipe for Country Soup of Winter Vegetables demonstrates. Also in season this month are sprouts, cauliflower, chicory, Jerusalem artichokes, kale, parsnip, swede, turnip and celeriac. January is a great time for citrus fruits with lemon, satsumas, clementines and Seville oranges all in season. As well as tasting good they are all excellent at keeping Winter colds at bay. Stock up with lemons and try our recipe for Lemon Cake or for something more usual, Lemon Jam. The British Food Trust WebsiteThis website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the 1,210 recipes here are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. Our overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!). With that in mind, we would like to give a very special thank-you to Helen Gaffney, the selfless originator of this Cookbook, and to the Dairy Diary, which helped her with recipes and photographs. 
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