Celia Brooks Brown takes a walk around Borough Market in London and finds out the best fresh, seasonal food choices for January.

This month's highlights...

Pears, celeriac, kale, king and savoy cabbage, Seville oranges, leeks, squash, duck, venison, scallops, walnuts ; chestnuts

Editor's pick of seasonal recipes:

Poached pears with butterscotch sauce ; Celeriac soup with cobnut ; Braised kale with pancetta ; Leek and lemongrass soup; Venison medallions with a brunoise of winter vegetables

VEGETABLES

Beetroot Smoked eel with celeriac, beetroot and horseradish remoulade ; Warm beetroot, watercress and grilled goat’s cheese salad ; Salad of roasted baby beets with balsamic dressing ; Candied beetroot with feta and dill

Brussels sprouts Puree of sprouts ; Brussels sprout minestrone

Cauliflower Curried cauliflower and smoked haddock soup ; Cauliflower cheese

Celeriac Celeriac remoulade with a winter leaf salad ; Celeriac soup with cobnuts ; Pork and celeriac casserole ; Celeriac Anna

Celery Ham and Barley Soup ; White bean, celery and tuna salad

Chicory Quince, gorgonzola and chicory salad ; Smoked salmon and chicory with creme-fraiche dressing

Jerusalem artichoke Cream of jerusalem artichoke soup

Kale Braised kale with pancetta

Leeks Leek and lemongrass soup ; Soup of leeks and arbroath smokies

Parsnips Chicken, parsnip and date salad with a rice vinegar dressing ; Glazed parsnips with honey, thyme and star anise ; Parsnip and apple soup with stilton croutons ; Black pudding with parsnip mash

Potatoes Pommes dauphinoise ; Potatoes Roasted in Duck Fat ; Perfect pomme puree ; Potatoes baked on rock salt with creme fraiche and pancetta ; Roast potatoes with thyme ; Oven roasted potato wedges ; Fondant potatoes ; Individual potatoes Boulangere ; Thai potato soup ; Potato salad

Rhubarb Rhubarb and champagne jellies ; Baked rhubarb ; Ricotta and rhubarb pots ; Rhubarb crumble cake ; Rhubarb chutney

Swede Caramelised Swede and Cardamom Soup

Turnips Sweet, sticky roasted turnip

FRUIT and NUTS

Apples Parsnip and apple soup with stilton croutons ; Loin of Pork with Caramelised Apples ; Apple snow with date and walnut biscotti ; Toffee apple muffins ; Cinnamon Apple Tempura with Toffee Sauce ; Apple pie ; Steamed Toffee Apple and Date Pudding ; Croustade of apple and coconut ; Spiced apple pancakes with calvados sabayon ; Celeriac and apple remoulade with marinated sultanas ; Roasted apples and pears with bramble sauce ; Baked apples with dried mango and macadamia nuts ; Apples with coconut and lime ricotta

Clementines Cranberry and clementine jelly

Kiwi fruit

Lemons Lemon-roasted chicken with citrus zest pilaf ; Lemon and rosemary popsicles ; Lemon confit ; Home-made lemon jelly ; Tagliatelle al limone ; Little lemon pots ; Lemon and lime tart ; Lemon-sugar crêpes

Oranges Crisp fennel and blood orange salad ; Marmalade chicken ; Orange creams

Passion fruit Easy passion-fruit jelly ; Passion fruit parfait

Pears Roast pork with pears ; Honeyed pears with parmesan and rocket ; Pear Mont Blanc ; Individual Pear Tatins with Anise Ice-cream ; Pear ice cream ; Poached pears with butterscotch sauce ; Pear & Ginger Muffins ; Pear and apple crumble

Pineapple Pineapple ravioli with iced mango and mint ; Salt-baked pineapple

Pomegranate Pomegranate and ginger sorbet ; Winter bellini ; Roast chicken with pomegranates

Satsumas

Tangerines

Walnuts Chicken, walnut and pomegranate salad

MEAT

Duck Duck rillette ; Duck Liver, Orange and Hazelnut Stuffing ; Traditional roast duck with sauce Bigarade ; Scrambled duck eggs on toast with Alba white truffle ; Crispy duck, watermelon, feta and fresh mint skewers ; Duck cassoulet ; Wild duck with parsley potatoes

Guinea fowl Breast of guinea fowl with creamy winter vegetables

Hare

Partridge Roast partridges with cabbage and Jerusalem artichokes

Venison Venison and Autumn Vegetable Pie ; Venison medallions with a brunoise of winter vegetables

FISH and SEAFOOD

Brill

Clams Warm salad of clams, mussels and squid ; Warm clam and white bean salad ; Clams and jamón in sherry

Cockles

Haddock Smoked haddock and fennel carpaccio ; Smoked haddock risotto cake ;Smoked haddock with leeks, potato and egg

Halibut Roasted halibut with wilted lettuce and fenugreek broth

Hake Pan-fried hake with wilted lettuce and tomato butter sauce

John dory Shallow-fried John Dory with Ratatouille ; John dory pan-fried with green spice paste

Lemon sole Lemon sole with crushed peas ; Goujons of lemon sole, fat-cut chips and sauce tartar

Monkfish Monkfish Thai Green Curry ; Tandoori Monkfish

Mussels Cataplana of salt cod, chorizo and mussels ; Moules marinieres

Oysters Oysters with three sauces ; Steamed oysters with mirin and soy

Plaice Plaice with sesame spinach

Turbot Whole roast turbot with hollandaise sauce ; Turbot fillets with fennel and lemon

Click here for more recipes

For the best local produce in your area visit the Times Real Food Directory

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue