What to eat in January for the last time

As I mentioned earlier in the year, January is often a cold and gloomy month, with short days and long nights. It can be a tough month, with the festive season rapidly disappearing behind us and the cold weather keeping us indoors. But that doesn’t mean that we can’t make the most of the delicious seasonal ingredients that are still available… for now! Keep reading to find out what to eat in January using ingredients that will be going out of season!

In January, we’ll be saying goodbye to a few ingredients that have been in season since the autumn: dates, pears, beetroot, pumpkin, and chestnuts. So before they’re gone, let’s take a look at some delicious recipe ideas or if you’ve too much, ways to preserve them.


Naturally sugary and sticky, dates are commonly found in the sweeter parts of a meal but often find their way to balance out cereals. They can be chopped and added to oats for a touch of natural sweetness, or to a dessert to really amplify things.


I’m usually found snacking on just the fruit itself, pears are one of my favourites for the kitchen counter but if you can keep them out of my reach long enough they can be a tasty and healthy addition to any meal.


OK, I’ll admit it, I hate Beetroot. I hate the taste, texture, the colour. However, it is packed with nutrients, and (so I’m told…) adds a unique and delicious flavour to dishes. Plus, it’s grown here. I’ll be honest, I’ve not tried any of the below but they looked pretty appetising from the pictures.


Unlike the previous January ingredient, I actually love pumpkin. It just seems to go so well with everything, as well as being high in antioxidants, low in calories and good for the ticker. Just make sure you get a cooking pumpkin and not something you find discarded on the street on November 1st!

  • My go-to pumpkin puree, a great way to preserve pumpkin and have on hand without needing to fully defrost.
  • Now this one’s cool – gnocchi doesn’t have to be made entirely from potatoes…
  • Rasa Malaysia’s take on these parmesan and pumpkin fritters is next level


Chestnuts are a tasty and unique ingredient that are perfect for the winter months. They can be roasted and eaten as a snack, or added to stuffings and soups. They also make a great addition to sweet and savory recipes, such as chestnut puree, chestnut flour, and chestnut spread.

  • We absolutely have to start off with the queen of the kitchen, Mary Berry’s chestnut stuffing is meant for Christmas – but that doesn’t mean we can’t enjoy it for another month!
  • I really enjoyed The Tasty Chilli’s roasted chestnut and mushroom soup, and it’s one of the more fun ones to make.
  • Lentils are a staple in my home, and I’ll never get bored of this Italian Lentil and Chestnut Stew from Closet Cooking

These are just a few ideas to help you make the most of these delicious ingredients before they’re gone for another six months. Let me know in the comments if you’ve tried any of these recipes or if you have any other ideas for what to eat in January. Happy cooking!

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