The start of the year is often a time of hard frosts but with a bit of luck you should still be able to find a range of vegetables throughout the month.
Packed with iron, kale tastes and grows best during the cold months of the year and is perfect for hotting up the goodness in hearty stews and soups. It can also be sauteed and used to dress pasta with a good dose of olive oil, salt and pepper and a bit of Parmesan. Kale is very high in beta carotene, vitamin K, vitamin C and rich in calcium. To soften its natural bitterness – not everyone’s cup of tea – you can use a salty dressing such as soy sauce, miso or toasted sesame oil to create great tasting salads.