As we step into the year ahead, winter calls for the kind of food that comforts, nourishes and restores

Long nights, crisp air, and festive gatherings make these months the perfect time to slow down, stay cosy, and share good food that feels like a warm embrace.

What’s in Season — January

Root vegetables & squash

Think sweet carrots, parsnips, and butternut squash – ideal for roasting or turning into a rich, velvety soup.

Brussels sprouts & cabbage

Fresh, leafy and perfect for crisping up in the oven with olive oil and sea salt or sautéing with garlic and chilli. 

Leeks & onions

These winter heroes are the base for so many dishes – from soups and stews to savoury pies and tarts.

Apples & pears

Still making their seasonal appearance, and perfect for winter puddings, compotes, or sliced over warm porridge.

Citrus fruits

Oranges, clementines, and lemons bring bright, zesty freshness to balance all those rich winter flavours.

Winter soup dumplings

Light yet deeply satisfying, these soup dumplings combine the joy of tender dumpling wrappers, rich broth, and a savoury filling – all in one delicious bite. Swap out the gyoza to your taste preference (meat/or vegan). It works with any store-bought gyozas/dumplings, or you can make it your own.

Ingredients
 

-2 tbsp olive oil
-2 large mushrooms sliced
-1 tsp minced garlic and ginger
-2 green onions/spring onions finally chopped
-Handful fresh coriander
-7/8 dumpling/gyoza (as many as you wish)
-1/2 tsp of miso paste
-1/2 stock cube in 1 cup of water
-1.5 tbsp soy sauce
-1 tbsp homemade chilli garlic oil (check my recipe reel for this)

Method:
 

-Heat a large deep pan, and add 2 tbsp oil.
-Add the sliced mushrooms and brown. Add garlic and ginger and cook for a further minute before adding in the gyoza/dumplings.
-In a glass, add the miso paste, veg stock and hot water. Add this to the pan and bring to a gentle boil.
-Before serving, finish with soy sauce, spring onions, coriander and chilli garlic oil.