What's in season: January

This is followed by a Morocco-influence lamb and apricot tagine. There's so little effort in preparing this warming Arab stew, but it's great for enjoying the heat of your kitchen on a cold winter's day. Just have a good novel at hand while you wait for it to cook.

Finally, I've included a nutty fruit crumble to help you get rid of all that rhubarb in your back garden. It's a great recipe that you can adapt all year round to whatever's in season. Enjoy

Ceviche

Lamb and Apricot Tagine

Rhubarb and Walnut Crumble

Tom's wine suggestions:
The combination of chillies and Seville orange juice in the ceviche is about the unfriendly thing you can do to a wine. I'd be tempted to avoid matching a wine to this dish, and instead suggest tequila, a margarita or a Mexican beer – I particularly like the dark ones. On the other hand, I like a challenge, so would probably serve a fino – and make sure it is at least as cold as the ceviche.

Since Frances seems to have wandered all over the world for this menu, so shall I for the wines – I suggest a Chilean Merlot with the tagine.

As rhubarb and ginger are classic partners, I propose a small glass of ginger cordial with the rhubarb crumble, rather than a chilled dessert wine. It is winter, after all, and ginger cordial is one of the best winter warmers. Berry Bros do a very good one - check out www.bbr.com or call 0870 900 4300.

What foods do you look forward to in January? Are you celebrating Burns' Night? Tell Frances and Tom about it on the All About Food & Drink message board.