Christmas dinner is now just a memory (and an extra notch on the belt), and no doubt you've made plenty of resolutions - perhaps to be more self-sufficient or to be greener. So, look no further than our guide to seasonal living this January.
© NTPL / Andreas von Einsiedel / Penny Tweedie / David Levenson
About leeks
The national flower of Wales, the leek is worn with pride on St David's day. It was first worn by Welsh soldiers to distinguish themselves from their Saxon enemies on the battle field.
- Hippocrates, the father of medicine, prescribed the leek as a cure for nosebleeds.
- Leeks are of the same family as onions and garlic but are much milder in taste.
- It is reported that leeks were the favourite vegetable of the Emperor Nero.
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Recipes
Leek pasty
This hearty Northumbrian favourite will satisfy the most demanding of appetites.
Ingredients:
- 500g washed, sliced and trimmed leeks
- Shortcrust pastry
- 200g lean bacon cut into small pieces
- 2 eggs
- 150ml milk or thin cream
- pepper
- egg / milk for glazing
Method:
- Plunge leeks into boiling water for a minute then drain, then squash with a plate to drain as much water as possible.
- Roll two thirds of the pastry thinly and use to line swiss roll tin.
- Scatter bacon over base and then layer leeks on top.
- Beat eggs with milk / cream, add pepper and pour over leeks.
- Roll out remaining pastry, cover pie and seal.
- Glaze and bake at 200oc / gas mark 6 for 20 minutes.
From Farmhouse Cookery by Laura Mason
Cock-a-Leekie Soup
A famous old Scottish recipe, this is the alternative to Scotch Broth on Burns Night or St Andrew’s Day
Ingredients:
- Leg and wing joints of 1 chicken, plus the carcass
- 700g leeks, chopped and washed
- 3 bacon rashers, chopped
- 1 mixed bunch of parsley and thyme
- 1 bay leaf
- 1.2 litres water
- 110g stoned prunes
- Salt and pepper to taste
Method:
- Put the chicken leg and wing joints, and the carcass, in a large pan, together with all but two of the leeks, the bacon and the herbs and cover with the water.
- Bring to the boil, turn down the heat, cover the pan and simmer for at least 1 hour, until the chicken is tender.
- Season to taste, then strain off the liquid, picking out the chicken meat and cutting it into pieces to serve.
- Put the broth and the chicken pieces back in the pan together with the stoned prunes and the remaining leeks.
- Simmer very gently for 15 minutes and serve piping hot.
From The National Trust Complete Traditional Recipe Book by Sarah Edington
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Also in season
Yet another month of hearty seasonal veg is on the menu - which should provide you with enough warming grub to see you through to February.
Vegetables:jerusalem artichokes, bussel sprouts, cabbage, carrots, celeriac, celery, greens, kale, onions, parsnips, potatoes, shallots, squash, swede, turnips.
Fruit:forced rhubarb, pears.
In the garden
You should have finished digging over the soil - but don't worry if not, you can catch up this month. As far as harvesting your crops go, it's a quiet month. You can dig up your parsnips and swedes, and collect any cabbages and other bits that are looking ready. It's a good time to prune your apple trees and of course those seed potatoes should be happily chitting away by now.
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