January might be chilly, but it’s filled with gorgeous root vegetables and fruits. Celebrate with hearty recipes that prove flavour doesn’t fade with the frost

Pick sprouting broccoli shoots before the tight buds open into bitter, bright-yellow flowers. The ones you want for harvesting grow as short shoots coming from the upright main stems. They tend to be

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

Aubergines: You can start to sow this crop in February under cover in an unheated greenhouse. Broad beans: Now is a great time for under cover sowings in pots. Brussels sprouts: Use cell trays or litt

Lucy ponders some of the potentially exciting jobs for the fortnight ahead

Stephanie Hafferty provides her pick of the more unusual perennials for tasty and nutritious meals