June, 2021 Edition

January, 2022

January is here, and it is a bit of a foodie hiatus. Luckily we have Burn's Night, Chinese and Australia Day. Sarah has some great recipe ideas, which you will find below.

You can always rely on me to bring you a wonderful seasonal list of recipes that will delight and impress your family and friends, so scroll down for yummy recipes.

Burn's Night

For all you Scots out there, January the 25th is that very special night. Tradition dictates that it is Haggis, Neeps and Tatties

Australia Day

January the 26th is Australia Day, so there is no excuse not to break the BBQ out, invite some friends around and celabrate. Even if you are not an Australian you can enjoy the food from Down-Under and dream of life as an Aussie.

Those keen-eye'd amoung us may notice just how diverse the recipe selection is. Well that is Australia for you, being a melting pot of both cultures and recipes. It means not only do we have tradition Australian recipes to choose from, we have adopted the recipes from around the world.

Lobster bisque ready to eat
Lobster Bisque

6 Portions

Prep: 30 minutes
Cook: 30 minutes

A slice ofPigeon Terrine
Pigeon Terrine

1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Stuffed Crab Claws with Spicy Crab and Papaya Salad
Stuffed Crab Claws

12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Spicy Flat Iron Steak servered with salad and bread
Spicy Flat Iron Steak

4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Raw Broad Bean Dip served with home made Grissini.
Raw Broad Bean Dip

Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Whole Roasted Cauliflower ready to serve.
Whole Roasted Cauliflower

4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the December's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Next issue

We are looking forwards to an February edition around the 30th of January, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.


The bare ingredients team.