How To Entertain This Month

January is a month often overlooked in its celebratory potential. Amidst tax bills and resolutions, let's shift our focus to the joy of entertaining without the pressure of being the ultimate host. January holds a unique charm for elevating our lives.

After the indulgence of Christmas, let's embrace the craving for fresh and fragrant flavors. Picture vibrant herbs, invigorating chili, and the warmth of ginger. Our menu this month is a delightful journey, predominantly vegetarian. Experience the exquisite fusion of smoky roast cauliflower and a luscious truffle sauce—a nod to the delightful satay from a home-cooked meal.

In January, a vibrant cabbage slaw takes center stage for that needed crunch and zing. Finally, indulge in fudgy brownies for dessert, generously spiked with the goodness of ginger.

And who says your beverage can't join the wellness party? Elevate your drink experience by exploring the simple art of sipping bitters with sparkling water.

My current go-to is the delightful Seasn bitters—light, refreshing, and entirely alcohol-free. Discover the joy of this new ritual and savor the essence of January in a glass. Cheers to a wellness-filled month of self-care and delightful indulgence!

How to entertain this month - let's dive into three delightful January recipes for entertaining without the pressure.

Roast Cauliflower Steak On Garlic Lemon Sauce Cauliflower steak is a nice change from boiling, mashing, and ricing. Try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. SERVES 4 TOTAL TIME 40 Minutes Ingredients 1 large head cauliflower, sliced lengthwise through the core into 4 steaks ¼ cup olive oil 1 tablespoon fresh lemon juice 2 cloves garlic, minced 1 pinch red pepper flakes, or to taste Salt and ground black pepper to taste Method Step 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet. Step 2 Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush tops of cauliflower steaks with 1/2 of the olive oil mixture. Step 3 Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush the tops with the remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more

Hispi Cabbage Peanut Slaw This is a satisfying, crunchy side for this time of year. The dressing has a good kick from the chilli and ginger and a good peppy zing. Feel free to make it ahead and toss before serving if you like. SERVES 4 TOTAL TIME 10 Minutes Ingredients 1 hispi cabbage 50g of roasted peanuts, roughly chopped 1 large handful of coriander, leaves removed FOR THE DRESSING: 2 tbsp of toasted sesame oil 2 tbsp of tamari or soy sauce 2 tbsp of runny honey 1 cloves of garlic, finely grated 1 thumb-sized piece of ginger, peeled & finely grated 1 birds eye chilli, finely sliced Method Step 1 Combine all the dressing ingredients into a small bowl. Step 2 Peel away the outer leaf of the cabbage, slice the cabbage in half length-ways and finely slice. Step 3 Add the shredded cabbage to a large bowl with the dressing and most of the peanuts and coriander (reserving some to garnish). Toss everything with your hands until well coated, then transfer to a large serving plate and top with the remaining peanuts and coriander

Chocolate & Ginger Brownies Think of this as a grown-up take on a fudgy chocolate brownie with hits of zingy ginger. SERVES 9 TOTAL TIME 45 Minutes Ingredients 200g of unsalted butter 200g of 70% chocolate (plus 150g, chopped into chunks) 200g of light brown sugar 3 large eggs, lightly beaten 1 tsp of vanilla extract 1 tbsp of ginger syrup (from the stem ginger) 90g of plain flour 30g of cocoa 1 pinch of fine salt 1 tbsp of finely chopped stem ginger Method Step 1 Preheat your oven to 180°C. Fan and line a 30cm square tin with baking parchment. Step 2 Place the butter and chocolate into a heatproof bowl over a saucepan, simmering until melted. Step 3 Whisk in the sugar and set aside to cool slightly. Step 4 Whisk in the eggs, vanilla extract, and ginger syrup. Step 5 Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Stir in the chopped chocolate. Step 6 Fold the wet ingredients into the dry, adding the chopped ginger and half of the chopped chocolate halfway through. Fold until just combined, pour into the prepared tin, top with the remaining chocolate, and bake for 25 minutes. Step 7 Allow to cool fully before slicing into nine squares.