Weekly Meal Plan: In Season in January + February

One of the kitchen highlights for me after Christmas and into the New Year in the dark, damp months before March, spring and my birthday arrive are the bright, vibrant ingredients that turn up in supermarkets and outside greengrocers. Violently pink forced rhubarb, blushing blood oranges, jewel-like pomegranates…

For this weeks Weekly Meal Plan, here are five delicious weeknight recipes using the best ingredients that are in season right now so you can also bring a bit of brightness to mealtimes!

Monday: Winter Citrus, Bulgar Wheat & Griddled Halloumi Bowls

We’re turning to halloumi cheese this #MeatFreeMonday because in this delicious, bright, punchy grain bowl it holds up so well to brilliant slices of blood orange and the vibrant crunch of pomegranate seeds.

Tuesday: Vietnamese-style Leftover Turkey & Sweet Potato Curry

Nope, this curry is not just for Christmas – it is also perfect for those last few handfuls of leftover roast chicken in the fridge that have not already found their way into wraps, sandwiches or a pie. Sweet potatoes are still at their best but not for much longer, so now is the time to enjoy them in dishes like this.

Wednesday: Prawns in Orange, Tomato & Cardamom

A little treat for hump day, these super simple, super delicious prawns are something to eat with your hands and with lots of crusty bread to mop up the delicious sauce. All oranges are at their best right now, but sub in blood oranges into this dish for a fantastically seasonal twist.

Thursday: Chermoula Aubergine with Cucumber Pomegranate Salsa

Yes, this is another pomegranate seeds / grain bowl number, but just look at it, how could I not include it? Here, North African Chermoula paste flavours creamy roast aubergine and charred peppers before the whole thing is lightened with a fresh and herby salsa.

Friday: Crunchy Sweet & Sour Rhubarb Pork with Egg Fried Rice

Create the ultimate Friday-fakeaway with this crunchy sweet and sour recipe that uses vibrant, pink, seasonal forced rhubarb to make what is actually a rather accurate sweet and sour pork for this deliciously seasonal take on the takeaway classic (but if you can’t get your hands on any forced rhubarb, do consider making my Better Than Takeaway Sweet and Sour Chicken recipe instead!)

Just two more recipe suggestions for the weekends from me (mainly because where my head is at is I’ve been tackling different bread projects each weekend and the only bread recipes on this site are this Anywhere Mug Bread, and my No-knead Rosemary & Black Olive Bread, I must rectify this) but they’re both good ones: my Forced Rhubarb and Cardamom Compote is the perfect thing to meal prep for breakfast bowls during the week, and my Smaller Winter Citrus Pavlova topped with blood oranges and pomegranate seeds is perfect for right now, just serving 4 people!

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