Madalene Bonvini-Hamel, who runs the British Larder pub and restaurant in Bromeswell, Suffolk, looks at January's prime ingredients
January is a time when resolutions are made and then broken in the blink of an eye. The game season is slowly coming to an end as we see the last of the partridges, pheasants and wild ducks. Seville oranges are plentiful, and perfect for making marmalade.
In Britain, woodcock is a delicacy and is very expensive. Cooking the woodcock with its guts and everything else is an age-old tradition. Once cooked, the guts turn into a pâte, and most people serve this on toast. But for this woodcock recipe (see page 42), the guts were whisked into the sauce to enrich it.
Venison's wild, gamey flavour varies from species to species, as does the colour of the meat, which ranges from deep, dark red to almost black.
Black salsify is also known as the black oyster plant, as it tastes like oysters when cooked. Once peeled, the white interior oxidises quickly, so place the peeled salsify sticks immediately in lemon water, or add a spoonful of vitamin C powder to ice cold water and submerge them in this solution before cooking.
Jerusalem artichokes taste similar to water chestnuts. They contains the carbohydrate inulin (not insulin) instead of starch, which makes them an important source of fructose for the food and pharmaceutical industry.
Pomegranates, with their beautiful pearled red seeds, come mainly from the Middle East, America and South-east Asia. They are said to have health benefits as they contain a high level of antioxidants and are rich in vitamin C, potassium and fibre.
http://www.caterersearch.com/Articles/2011/01/12/336571/Rose-scented-panna-cotta-with-pomegranate-jelly-jewels-by-Madalene.htm" target="_blank" rel="noreferrer">Venison carpaccio with venison lollipops and shallot vinaigrette >>](http://www.caterersearch.com/Articles/2011/01/12/336569/Venison-carpaccio-with-venison-lollipops-and-shallot-vinaigrette-by-Madalene.htm)
Roasted woodcock, truffled Jerusalem artichokes and boulangere potatoes >>](http://www.caterersearch.com/Articles/2011/01/12/336570/Roasted-woodcock-truffled-Jerusalem-artichokes-and-boulangere-potatoes-by-Madalene.htm)[
Rose-scented panna cotta with pomegranate jelly jewels >>