Your Autumn Harvest
Eating seasonally makes sense for our wallets as well as our palates. Produce that is in season is at its flavoursome best, and as it is more readily available, it is good value too!
Autumn is a favourite season for cooks. There’s an abundance of produce with big flavours and rich colours. This is the season to preserve glus by making chutneys, jams and pickles. Dishes tend to be hearty and warming such as casseroles, pies, puddings, soups and roasts.
Below is our guide to what is in season during October and into November.
FRUITs & NUTS apples, blackberries, chestnuts, cob nuts, damson, figs, pears and quince.
VEGETABLES aubergine, beetroot, broccoli, Brussels sprouts, butternut squash, cabbage (red and white), carrots, cauliflower, celeriac, celery, chicory, courgettes, fennel, globe artichoke, Jerusalem artichoke, kale, kohlrabi, lettuce and salad leaves, mushrooms, onions, parsnips, peas, peppers, potatoes, pumpkin, radish, rocket, runner beans, salisfy, shallots, spinach, spring onions, squash, swede, tomatoes, turnips, watercress.
HERBS basil, chillies, chives, dill, garlic, horseradish, parsley, rosemary, sage, sorrel, thyme.
GAME, POULTRY & MEATS duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon.
FISH & SEAFOOD brown trout, clam, cockle, cod, coley, dab, Dover sole, flounder, grey gurnard, grey mullet, haddock, hake, herring, langoustine, lemon sole, lobster, mackerel, monkfish, mussel, oyster, pilchard, plaice, pollack, red gurnard, red mullet, scallops (king), sardine, sea bass, sea bream, skate, squid, turbot, (with guidance from Marine Conservation Society for sustainability).
Image with thanks to The Electric Eye Photography