And if you would like to have a copy sent in the post every month, then we offer a postal subscription for just £30 for 12 issues, £15 for six issues or buy a copy for just £3.95. UK mainland prices. For Euro and World zone subscription prices – see our website. 

Hot, sour, fragrant, super-easy to make and supremely tasty, Tom Kha is the ultimate low-carb January revitaliser, packed with all manner of immune-boosting ingredients.

Ingredients (serves 4; vegan) 

800ml chicken or vegetable stock
2 stalks lemongrass, bruised and minced
3-4 lime leaves
1-2 red chillies, sliced
4 cloves garlic, minced
1 thumb-size piece galangal (or ginger), minced or sliced into thin matchsticks
1 tsp fish sauce (omit if vegetarian)
100g shiitake mushrooms
100g bok choy, leaves separated and stalks chopped
100g cherry tomatoes
2 carrots, peeled and sliced into matchsticks
1 bunch of spring onions, chopped
1 x 400g can reduced fat coconut milk
1 tsp soft brown sugar
3-4 tbsp soy sauce
1 tbsp fresh lime juice
200g silken tofu, cubed

To serve: 1 bunch of spring onions, finely sliced; plenty of fresh basil and fresh coriander, roughly chopped; wedges of fresh lime.

Method

1. Pour the stock into a large saucepan with the lemongrass, lime leaves, chillies and galangal (or ginger). Bring to a boil and allow the broth to bubble for around 5 minutes, until fragrant.

2. Add the mushrooms, reduce the heat to medium and simmer gently for around 6 minutes before adding the coconut milk, bok choy, cherry tomatoes and carrots and continuing to simmer for a further 3-5 minutes.

3. Add the tofu, sugar, soy sauce and lime juice to the pan and simmer until the tofu has heated through (around 2-3 minutes).

4. Serve in warm bowls accompanied by fresh lime wedges and scattered with plenty of freshly chopped basil and coriander.

Bittersweet, mega-juicy Seville oranges are abundant right now... but only until around the end of February; make the very most of these sharp, intensely aromatic beauties while you can.

Easiest ever Seville Marmalade (makes 4 x 500g jars)

Boil 500g whole Seville oranges in 2 litres water for 2 hours until very soft. Strain the liquid into a large saucepan and, when the oranges are cool enough to handle, cut them into wedges, flicking out the pips with the point of a knife as you go. Squeeze the juice from the orange wedges into the pan, cut the remaining wedges into thin slices and add them to the pan too, along with 1.5k jam sugar. Turn the heat up under the pan and stir until all the sugar has dissolved before gently boiling the marmalade for around 7-10 minutes, stirring occasionally until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through it. Leave the marmalade to settle for 15 mins before putting into sterilised jars and sealing well. Store in a cool, dry place away from direct light for up to 12 months. Once opened, keep refrigerated.

Seville Orange, Roast Beetroot, Feta and Lentil Salad (serves 4; vegetarian)

Cook 200g dried green lentils according to the instructions on the packet and preheat the oven to 200°C/gas mark 7. Chop 450g raw, trimmed beetroot into wedges and tumble onto a baking tray along with 1 large peeled, chopped red onion. Mix 2 peeled, crushed garlic cloves with ½ tsp dried chilli flakes and 2 tbsp olive oil and drizzle the mixture over the beetroot and onion. Season well and roast for 20 minutes. Meanwhile, peel 2 large Seville oranges (taking great care to remove all the pith too) and segment into neat slices over a bowl to capture the juice as you go. Add 1 tbsp olive oil and 1 tbsp runny honey to the orange juice, season well and whisk to combine. Set the orange segments and the dressing to one side and plonk 1 x 200g feta cheese on top of the vegetables. Drizzle the cheese with 1 tbsp clear honey and 3-4 sprigs fresh thyme and roast for a further 15 minutes until the vegetables are golden and the feta has softened and started to colour. Crumble the warm feta cheese onto a plate and set to one side. Tip the roast vegetables into a large bowl with the cooked lentils and 100g watercress and toss to combine. Divide the mixture between 4 shallow bowls and top with the the crumbled feta, orange segments and orange and honey dressing. Serve warm.

Seville Orange Curd (makes 1 jar)

In a medium-sized saucepan, whisk 2 large egg yolks with 75g caster sugar until smooth. Add the zest and juice of 1 large Seville orange to the pan and whisk again until thoroughly combined. Cook the mixture very slowly over a medium heat, stirring continuously until the curd is thick enough to coat the back of a wooden spoon. Remove the pan from the heat and whisk 20g very cold butter into the mixture one cube at a time until you have a created a smooth, thick curd. Leave to cool in the pan before transferring into a sterilised glass jar. The orange curd will keep in the fridge for up to 2 weeks.

Seville Orange Gin

Pare the zest from 4 large Seville oranges (taking great care to remove all the pith too) and add to a large, sterilised, sealable jar along with 150g caster sugar. Add the juice from 1 Seville orange along with 1l high-quality, neutral gin (keep the empty bottle!) and stir well. Seal the jar, put it away in a dark place and give it a good shake every day for two weeks before straining it back into the empty, sterilised gin bottle. Salud!

The January Wine Sale

The Great Wine Co are clearing their cellars to make room for some exciting new arrivals in 2022, so it's a good time to stock up your cellar and pick up a real bargain.

Here’s our pick of some amazing wines at great prices. 

Albariño - Castelo do Mar
From Spain. A fresh bouquet of peach and apricot leads to a rich and full palate with a hint of lemony acidity. Clean and well balanced with a dry, concentrated finish. £9.99

Winemaker's Reserve Pinot Noir Gibbston Valley - Yealands Estate
From the Gibbston Valley sub region in Central Otago in New Zealand. The nose is brimming with lifted aromatics, showing summer red fruits and dark cherry spice. The palate is refined with notes of plum, complemented by silky tannins, a bright freshness, and a long savoury finish. £16.66

Rosé - Animos
From Chile. Aromas of red cherry, freshly picked strawberries and hints of rose. On the palate, there are delicious jammy flavours of ripened raspberries, with hints of melon and peach. £6.66

Petit Sauvignon Blanc - Ken Forrester Wines
South Africa. Crafted for everyday drinking. Lovely complexity with mix of tropical fruit, tangy grassy notes, fig leaves & nectarine nuances with crisp dry finish. £8.88

La Galinière Cabernet Sauvignon - Château du Donjon
France. An intense, deep purple-red colour, with peppery ripe fruit aromas, this is an excellent representation of the Cabernet Sauvignon variety. Bold-flavoured and juicy-textured on the palate, this has a lovely sense of freshness and beautifully soft tannins on the finish. Serve at 16-18˚C. Enjoy now and any time over the next 3 years. £7.77

Brut di Pinot Nero Rosé VS Magnum - Ruggeri
Italy. A magnum of this super popular Sparkling Rosé to make any celebration. This wine has wonderful body and dryness, but possesses a ripe fruit intensity that balances the bubbles and the crisp finish beautifully. Finely textured with a consistent mousse. £25 +

The Great Wine Co has over 40 wines on sale – and remember, there’s additional discount for purchases of 12+ bottles and a free local delivery on all orders over £50.

Thatchers Zero Cider

Crafted using a selection of bittersweet apple varieties, the blend of traditional and modern apples used in Thatchers Zero creates an alcohol-free cider with body, smoothness and character.

With its crisp, medium dry character and fruity aroma, Thatchers Zero retains the taste and character of a true cider but without the alcohol. It’s the first choice for those who don’t want to compromise on taste and enjoyment.

Like all other ciders in the Thatcher's range, Thatchers Zero is gluten free and is suitable for vegetarians and vegans. £1.85

thatcherscider.co.uk

Making a conscious effort in 2022

Have you made your new year resolutions? Have you decided to make a conscious effort this year? One way to help the planet, help yourself and support the local economy is by joining the Conscious Café Bar in Veganuary this month. 

The café have added some vegan dishes to the selection on their menu and Janik has extended her incredible selection of homemade vegan cakes. 

Also this month, due to popular demand, Conscious have launched their take-away menu, which includes several delicious options such as a selection of sandwiches made with organic Obrador bread, homemade soups and superfood salads. 

Don’t forget to take a look at the café's current exhibition, Take 5, featuring the work of five local artists whilst you're picking up some take-away treats; and if you are eager to learn about creative journalling, Andrew is running a workshop at the end of the month. 

For further details of all the café's latest news  – and 10% off food and drink consumed on site – visit the Conscious website: consciouscafebar.co.uk

Looking for more delicious foodie inspo?

Click through to browse our full new look Delicious Guide!

TOAST Menswear – cable-knit sweater

This sweater is crafted in the heart of the Donegal mountains by family-run company Bonner of Ireland, which employs local people to create traditional knitwear. Made from warm and weighty British wool, spun in Yorkshire. Rounded body with sleeves that pull in at the cuffs. £245

TOAST relaunched their Menswear offering this autumn; the pieces in their AW21 collection have been designed in synergy with womenswear and have the same sense of ease, inspired by the brand’s connection to the natural world and wild surroundings. Visit the TOAST website to browse the full collection.

CHANEL'S Red Camellia Revitalising Serum

Concentrated with the revitalising properties of red camellia extract, this anti-aging serum prevents and corrects the appearance of the five signs of aging. 30ml | £90

The serum is part of CHANEL's new 'N°1 de CHANEL' beauty line, which incorporates three dimensions: skincare, makeup and a fragrance mist. To shop the full collection, visit the CHANEL website: chanel.com

Attenborough's Wonder of Song

David Attenborough chooses seven of the most remarkable animal songs found in nature and explores the significance of these songs in the lives of their species.

Attenborough's Wonder of Song is available to watch now on BBC iPlayer: bbc.co.uk/iplayer.

Curated by Daniel McCabe

Vestoj is an annual, themed magazine providing a critical take on state of the fashion industry and, more broadly, the way we dress ourselves. With a distinguished advisory board and thoughtful cast of contributors assembled for every issue, it really gets to grips with fashion's relationship with art, culture, business, society, gender and more. It’s smart, sure, but very accessible and thought-provoking for anyone interested in sartorial matters rather than just careerists. Volume 10 looks at ‘Doubt’ – that kind of nagging, even crippling doubt – and asks us who and what we put our faith in, and why.

Tickets £35/£30/£25/£5 (under 18s and students) available to buy from the Bath Box Office on 01225 463362, or from the Bath Philharmonia website: bathphil.co.uk

Visit the BRLSI website to find out what other talks and events are being held: brlsi.org

Filled with jokes, songs, romance, fights and loads of comedy, this is a pantomime of our time for everyone to enjoy.

Robin Hood and the Babes in the Wood is a Bath Drama production at the Rondo Theatre in Larkhall, Bath, 12 – 16 January, 7.30pm Wed – Sat, 2pm Sat and Sun; tickets £12 (£8 under 12s). Click the link below to book, or call 0333 666 3366.

Christina Alden & Alex Patterson, Friday 21 January, doors at 7.30pm

"A bright, lively collection of songs that play so sweetly it evokes the sensation of a summer folk festival" – The Guardian 

Starts 8pm, ends 10.30pm. Advance tickets £12, on the door £14. 

Click here to buy tickets