From lighter treats to mocktails and vegan recipes, if you’re doing Dry January, Veganuary or just wanting to eat a little healthier, we’ve got you covered! Read our top 8 picks for January from our past and present exhibitors and dive into the New Year full of inspiration. 

Spread the fizz…

Could 2019 be the year to try something new? We think so. If you’re giving Dry January a miss, booze infuse your breakfast or take your brunch up a level and spread the fizz with Pink grapefruit and prosecco marmalade from Peckish Kitchen Co.

Handmade in small batches in the heart of Yorkshire, the Peckish Kitchen use only natural ingredients with the highest quality possible. With no artificial flavours or hidden extras, this little pot of fruity, spreadable fizz is a favourite of ours this January.

Did you know - This cheeky citrus marmalade took a bronze award at the World Marmalade Awards 2018 – impressive!

Feeling peckish? We certainly are… See the Peckish Kitchen Co. at the summer Show this June.
 

Next level Nachos…

Yes, cheesy vegan nachos exist and we have the ultimate recipe by Fry’s Family Foods. Not only are they oozing with cheese but they are topped with nuggets and salsa! Whether you’re vegan or want to shake up your diet, we’re sure everyone can appreciate this nacho recipe.

Fry’s Family Foods have been around since 1991, making delicious meat and dairy free dishes for their family. Now, their vegan products are being enjoyed by foodies across the globe. Try their recipe and see them at the summer Show this June for more vegan wonders and plant-based products.

Ingredients

Toppings:
240 g Fry’s Rice Protein and Chia Nuggets
½ (80 g) red onion, finely chopped
1 (300 g) large avocado, diced
2 Tbsp (30 ml) lime juice
1 (4 g) green chilli, thinly sliced

Vegan Cheese Sauce:
2 Tbsp (30 ml) coconut oil
2 tsp (10 ml) cornflour
½ cup (125 ml) almond milk
½ cup (125 ml) coconut cream
1 Tbsp (15 ml / 5 g) nutritional yeast
75 g vegan cheddar-flavoured cheese, grated
pinch ground turmeric
salt and pepper

To Serve:
200 g corn chips
8 lime wedges

Method:
Pre heat the oven to 180 °C. Arrange the nuggets on a lined tray and bake until crispy, about 15 minutes. Cut into bite-size chunks. Stir the onion, avocado, lime juice and chilli together and season it to taste. Refrigerate until needed.

Heat the coconut oil in a small saucepan over medium heat until melted; add the cornflour and cook for 30 seconds. Whisk in the almond milk and coconut cream and simmer for 2 minutes. Remove the sauce from the heat, whisk in the nutritional yeast, grated vegan cheese and turmeric. Whisk until all of the cheese has melted. Return it to low heat, if necessary. Season to taste and keep warm.

Drizzle the warm cheese sauce over each portion of nachos. Scatter some of the Fry’s Rice Protein and Chia Nugget pieces on top and finish it off with a portion of salsa. Serve the nachos with the lime wedges on the side.
 

Espresso yourself…

Whether you’re ditching the alcohol this month, or simply don’t drink, one of our saviours this Dry January is the Espresso Martino by Seedlip. A classic take on the famous Espresso Martini loved by cocktail advocates around the world for more than 100 years. 

On a mission to change the way the world drinks, Seedlip is a Nature Company who joined at us the BBC Good Food Show Winter 2018. Producing the world’s first distilled non-alcoholic spirts in three unique and complex blends, Seedlip presents itself as the Spice 94, Garden 108 and Grove 42, a mix of spice, herbal and citrus blends. Serve with tonic or add to your favourite mixers to create endless mocktails.

Create a non-alcoholic take on this famous evening pick-me-up and sip away!

Ingredients:
Seedlip Spice 94: 50ml/2oz
Sandows Cold Brew Concentrate: 50ml/2oz
Sugar Syrup: 15ml/0.5oz
Garnish: 3x Coffee Beans

Method:
Shake & double strain

Hooray for hummus…

Back to work means back to making lunches! If your goal this month is to eat a little better, why not whip up your own delicious dips to keep you going through those dark January afternoons. Arden Fine Foods have a simple and tasty recipe for homemade hummus, the perfect accompaniment for your carrot sticks and cucumber slices. If you’re in need of a cheeky treat, Arden cheese twists are a match made in heaven for this easy to make hummus.

Ingredients:
1 (400g) can chick peas, drained
4 tbsp olive oil
2 garlic cloves, peeled and roughly chopped
Juice of 1 lemon
1 tbsp tahini (see tips)
Paprika for sprinkling and extra olive oil to drizzle

Method:
Place the chick peas, olive oil, lemon juice, garlic and tahini in a food processor or blender and whizz until smooth. Spoon into a serving dish and sprinkle with paprika and drizzle with a little olive oil.

See Arden Fine Foods at the summer Show this June.

Carbonara King…

Carbonara, a creamy classic and favourite in the pasta world. Now you can enjoy the most indulgent carbonara – vegan style. Thanks to The Happy Pear Company we’ve found the ultimate recipe for a vegan carbonara with such a depth of flavour, it will certainly leave you wanting more. Plus, this recipe takes just 5 minutes to make! Give it a go for yourself and see The Happy Pear Company at the summer Show this June.

Ingredients:
200g whole wheat pasta
2 cloves of garlic chopped finely
2 tbsp oil
2 red onions
100g soaked cashew nuts
300ml non-dairy milk
pinch of nutritional yeast
1 tsp liquid smoke
1 tsp salt
Handful of shiitake mushrooms
1 1/2 tbsp liquid smoke
Vegan cheese
Chilli flakes and basil to garnish

Method:
First, cook your pasta according to the instructions of the packet.

To make your sauce, blend together the soaked cashews, soy milk, nutritional yeast, 1 tsp liquid smoke and salt.

Heat 2 tbsp oil of the pan and the add you finely chopped garlic and red onions and cook until the garlic starts to brown.

Next, add the mushrooms to the pan and as they start to cook add in 1.5 tbsp liquid smoke and a small bit of the sauce.

Mix the pasta along with some of the pasta water into the pan and as it starts to stick and the rest of the sauce.

Garnish with some vegan cheese, chilli flakes and basil if you wish!
 

Munchy motivation…

Snack alert! These Honey and lemon bliss balls by Munchy Seeds make the perfect post gym snack or afternoon office treat. This moreish snack is full of protein, fibre, vitamins and minerals and are a good way of incorporating seeds into your diet. They’re gluten free, dairy free and free from refined sugar too. These little balls of deliciousness will keep your energy levels up and leave you feeling fuller for longer.

See Munchy Seeds at the summer Show this June.

Ingredients:
10 pitted Medjool dates
Zest of 1/2 and juice of 1 lemon
1/4 tsp vanilla essence
150g Honey Seeds or Salted Caramel seeds plus extra to coat
1 tbsp (20g) melted coconut oil
35g desiccated coconut

Method:
Soak the dates in boiling water for 10 minutes, then drain and put in a blender with all of the ingredients apart from the coconut.

Blend until well combined but not totally smooth. Stir in the desiccated coconut, roll into balls; coat half of the balls by rolling them in the seeds.

Freeze for 30 minutes to firm up and voila! Grab on the go and enjoy…
 

A drop of ginspiration…

Imagine a G&T without the G, a drink that holds all of the deliciousness of gin, but contains no alcohol. Introducing Sea Arch, a gin spirit inspired by the Southwest coast of England that captures the taste of the sea bursting from the botanicals. This spirit is bright, fresh and definitely full of life.

Sea Arch is the guilty free answer, the perfect drink for Dry January and designated drivers alike or simply enjoy on weekday evening.

Try Sea Arch’s recipe for an alcohol-free G&T with fresh lemon and rosemary to rival your favourite gin cocktails and capture a moment of summer.

Ingredients:
50ml Sea Arch
30ml lemon juice
Mediterranean tonic
Fresh sprigs of rosemary
A couple of charred lemon slices

Method:
Bash a sprig of rosemary in a cocktail shaker then shake with a couple of ice cubes, 25ml of tonic and lemon juice. Then simply strain into a glass of ice and add Sea Arch. Top with premium tonic and garnish with a sprig of rosemary and charred lemon slices. There you have it! An alcohol free G&T, see if you can taste the difference.
 

Hot choccy dream…

Love in a mug! Battle the cold winter days with a peanut butter hot chocolate by Pics Peanut Butter. This recipe for warm, bubbly hot choc is vegan friendly too.

There are only two ingredients in Pics Peanut Butter – peanuts and sea salt (unless you go for the unsalted!)

Pics Peanut butter is better than your average so get your hands on jar and whip up your own nutty winter warmer. You can see Pics Peanut Butter at the summer Show this June.

Ingredients:
1/3 cup cashews
1 1/4 cups filtered water
1/4 cup cacao powder
3 tbsp Pic's Peanut Butter
2 medjool dates
1 tsp vanilla bean powder
1/4 tsp Himalayan salt
1 tsp mesquite, optional

Method:
Combine all ingredients in a high-power blender and blend until smooth. Transfer to a small saucepan and warm over low heat.
 

The countdown to the BBC Good Food Show Summer is on! If you’ve never joined us before then pop it on your New Year’s Resolution’s list and make 2019 the year of Good Food.

Get the date in your diary, 13 – 16 June at the Birmingham NEC. Join Mary Berry, Tom Kerridge, Raymond Blanc, Michel Roux Jr, Nadiya Hussain and more as we bring the ultimate foodie experience back to the midlands this summer. Plus, your ticket includes free entry to the BBC Gardeners’ World Live Show!

Make sure you’re signed up to the monthly blog newsletter for exclusive recipes and more… click here.

Click here to book your tickets.