JANUARY GEMS

Deputy food editor Esther Clark shares recipes using the best of the month’s produce, while Emma Crawforth of BBC Gardeners’ World offers advice on growing beetroot recipes ESTHER CLARK photographs CLAIRE WINFIELD

- Esther Clark

January is a month full of exciting products, making it the perfect time to hide away in the kitchen and explore the delights on offer. It’s one of my favorite months to spend a little more time experimenting with the theatrical bright pinks and sharp, bold purples of seasonal pomegranate, passion fruit, and beetroot. These special ingredients are made all the more interesting for their short winter season.

Passion fruit brings a little tropical sunshine to winter and has always been a favorite of mine. I like to set it in a simple posset or serve it swirled into yogurt over some granola. When I was at cookery school, I learnt how to make curds, and soon found out how transformative a passion fruit one can be. My indulgent chocolate ganache tart (opposite) has a thick hidden layer of passion fruit curd. The tanginess works wonderfully well with rich chocolate and feels decadent while being relatively easy to make. Double up on the curd if you like, and save a jar in the fridge to spoon over rice pudding, or use it to fill a layered sponge cake.

Jewel-like pomegranate seeds are a great way to finish offa dish, as they require no cooking, but contribute a fresh, juicy sweetness. They do just that in my crispy za’atar chicken pilaf (p93), and look so effortlessly appealing when scattered over at the last minute.