A Recipe Calendar for 2025: A Year of Culinary Possibilities

AS 2025 DAWNS, the promise of a new year brings with it the opportunity to explore, create, and savour. Food is more than sustenance—it’s a reflection of who we are and the times we live in. This forward-looking recipe calendar is your invitation to celebrate the year ahead, one delicious month at a time. From bold innovations to cherished traditions, these twelve dishes embody the spirit of 2025.

January | Hot Honey and Feta Toast

Why It Fits: A simple yet sophisticated recipe to ease into the year while embracing trending flavours.

Recipe:

• Toast thick slices of sourdough bread until golden.
• Spread a generous layer of crumbled feta.
• Drizzle with hot honey (mix honey with a pinch of chilli flakes and warm briefly).
• Garnish with thyme leaves and cracked black pepper.

February | Chocolate Tahini Tart

Love is in the air, and this rich, nutty tart is a modern ode to Valentine’s indulgence. Chocolate and tahini make a surprising yet delightful pair.

Why It Fits: A sophisticated twist on classic romance, perfect for sharing.

Recipe:

• Make a tart crust with 1 cup flour, 1/2 cup butter, and 2 tbsp sugar. Chill, roll out, and bake.
• Melt 200g dark chocolate and whisk in 1/3 cup tahini.
• Pour the mixture into the cooled crust. Chill until set.
• Sprinkle with sea salt before serving.

March | Green Shakshuka

Spring is on the horizon, and March calls for something fresh and vibrant. This green version of shakshuka, loaded with leafy greens, is a lighter take on a beloved dish.

Why It Fits: It’s a celebration of renewal and health as the seasons shift.

Recipe:

• Sauté onions, garlic, and green chillies in olive oil.
• Add chopped spinach, kale, and courgette, and cook until wilted.
• Create small wells and crack eggs into them. Cover and cook until the whites are set.
• Serve with crusty bread and a drizzle of yoghurt.

April | Rhubarb and Ginger Fizz

April showers bring a sparkling reprieve. This mocktail—or cocktail with a splash of gin—celebrates rhubarb’s tartness with a zing of ginger.

Why It Fits: Light, refreshing, and perfect for spring gatherings.

Recipe:

• Simmer 1 cup rhubarb with 1/2 cup sugar, 1 tbsp grated ginger, and 1/4 cup water until syrupy. Strain.
• Fill a glass with ice, add 2 tbsp syrup, and top with soda water.
• Garnish with a rhubarb ribbon and mint sprig.

May | Asparagus and Lemon Risotto

May marks the arrival of asparagus season, and this creamy risotto highlights its delicate flavour.

Why It Fits: A celebration of seasonal produce and mindful cooking.

Recipe:

• Sauté onions and garlic in olive oil. Add 1 cup Arborio rice and toast lightly.
• Gradually add hot vegetable stock, stirring frequently.
• Fold in steamed asparagus and grated lemon zest.
• Finish with a knob of butter and a sprinkle of Parmesan.

June | Mango and Sticky Rice

Summer is synonymous with mangoes, and this Thai classic is an ode to their luscious sweetness.

Why It Fits: It’s the perfect dessert for balmy days and brings a global flair to your table.

Recipe:

• Cook 1 cup glutinous rice until tender. Mix with 1 cup coconut milk and 2 tbsp sugar.
• Slice ripe mangoes and arrange over the rice.
• Drizzle with additional coconut milk and sprinkle with sesame seeds.

July | Grilled Halloumi and Watermelon Salad

Hot days call for cool, refreshing eats. This salad combines salty halloumi with sweet watermelon for a flavourful contrast.

Why It Fits: A quick, easy dish that’s perfect for picnics and barbecues.

Recipe:

• Grill slices of halloumi until golden.
• Combine cubes of watermelon, grilled halloumi, and fresh mint leaves in a bowl.
• Drizzle with olive oil and lime juice. Sprinkle with black sesame seeds.

August | Chana Chaat

The monsoon season in India brings cravings for tangy, spicy street food. Chana Chaat is a vibrant chickpea salad bursting with flavour.

Why It Fits: A light yet satisfying snack for rainy afternoons.

Recipe:

• Mix 1 cup boiled chickpeas with diced onions, tomatoes, and cucumbers.
• Add tamarind chutney, a squeeze of lime, and chaat masala.
• Garnish with chopped coriander and sev.

September | Plum Galette

As summer fades, stone fruits take centre stage. A rustic plum galette captures the transition to autumn.

Why It Fits: Simple yet elegant, it’s a dessert that embraces the season’s bounty.

Recipe:

• Roll out pie dough and arrange sliced plums in the centre.
• Sprinkle with sugar and fold the edges over the fruit.
• Bake at 200°C for 25-30 minutes. Serve warm with cream.

October | Pumpkin Gnocchi with Sage Butter

October’s chill calls for something warm and comforting. Pumpkin gnocchi paired with a simple sage butter is autumn on a plate.

Why It Fits: A cosy, hearty dish that captures the essence of the season.

Recipe:

• Mix 1 cup mashed pumpkin with 1 cup flour and a pinch of salt to form a dough. Roll and cut into gnocchi.
• Boil until they float, then sauté in butter with fresh sage leaves.
• Serve with grated Parmesan.

November | Cardamom Spiced Chai

November invites introspection, and nothing pairs better with quiet moments than a steaming cup of chai.

Why It Fits: A soothing drink that warms both body and soul.

Recipe:

• Simmer 2 cups water with 1 tbsp tea leaves, 2 cardamom pods, 1 cinnamon stick, and 1 clove.
• Add 1 cup milk and 2 tsp sugar. Strain and serve.

December | Cranberry and Pistachio Biscotti

The festive season is a time for sharing, and these crunchy biscotti, studded with cranberries and pistachios, make perfect gifts.

Why It Fits: A festive treat that’s both delicious and thoughtful.

Recipe:

• Mix 2 cups flour, 1 tsp baking powder, 1/2 cup sugar, cranberries, and pistachios.
• Add 2 eggs and knead into a dough. Shape into a log and bake.
• Slice and bake again until crisp.

Looking Ahead to 2025

From the fiery beginnings of January to the sweet warmth of December, this recipe calendar offers a taste of the year to come. Each dish reminds us to savour the present while embracing the possibilities of tomorrow. Here’s to a 2025 filled with flavour, discovery, and joy.