In Season: January

Frosty ground at the allotment means that our little patch is not so fruit-(and veg)-ful at the moment but one of the ingredients that we just love to cook with at this time of year is beetroot, included in the below recipe. 




Beetroot, Brussels sprouts, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes, salsify, shallots, swede, truffles (black), turnips


Apples, blood oranges, clementines, kiwi fruit, lemons, oranges, passion fruit, pears, pineapple, pomegranate, rhubarb, satsumas, tangerines


Duck, guinea fowl, hare, mallard, partridge, turkey, venison


Clams, cockles, dab, dover sole, gurnard, haddock, halibut, hake, langoustine, lemon sole, lobster, mackerel, mussels, oysters, red mullet, scallops (queen), sea bream, skate, turbot, winkles


Beetroot and Lentil Burgers


This is a really great recipe to try if you’ve committed to reducing your meat and dairy consumption. Served in a buddha bowl makes a completely vegan and warming/filling enough dish so that you don’t feel like you’re missing out. It would also spruce up well with some roasted and shredded chicken thighs.


  • 1 packet of Merchant Gourmet beluga lentils (or lentils of your choice - be aware that you have to soak most others overnight)
  • 2 fresh beetroot
  • 1 clove of garlic
  • ½ tsp chopped chilli
  • 1 tsp cumin
  • 2 tbsp coconut oil
  • 1 tbsp plain flour


  • 1 tsp turmeric
  • Approx. 100g cashew nuts
  • 1 garlic clove
  • Sea salt and black pepper
  1. To make the cashew mayonnaise, put the nuts, a small clove of garlic, the turmeric and approx. 100ml of water in a Nutribullet, or hand blend in a bowl. Add more water as required until you achieve a smooth 'saucy' consistency. Season and put to one side. 
  2. Peel the beetroot and grate coarsely into a bowl that won't pick up any stains e.g. a glass one. Then squeeze out as much liquid as you can through a cloth or muslin.
  3. Mix together the beetroot, lentils, salt and pepper and the flour - add just enough to stick it together.
  4. Heat the coconut oil in a pan with the chopped garlic, chilli and cumin until the garlic just starts to turn golden. Remove from the heat and combine into the beetroot mix, stirring or moulding with your hands.
  5. Divide the mix into patties and dust well with flour on both sides. Heat some more coconut oil (or oil of your choice) until it is very hot and fry the burgers for a couple of minutes on each side until they start to get a crispy edge.
  6. Serve topped with the cashew mayonnaise - we like them best in a buddha bowl with brown rice, roasted cauliflower and avocado, but they'd go  just as well in a bun with all the usual suspects!


Recipes, SeasonalEmma Plant