Eat Autumn

05 September 2018

Eating locally and seasonally maximises flavour and freshness; but do you know what is ready to eat when?

September

Vegetables:
Aubergine, basil, beetroot, broad beans, broccoli, butternut squash, cabbage, carrots, celeriac, celery, chillies, chives, coriander, courgettes, cucumber, dill, fennel, French beans, garlic, globe artichoke, horseradish, kale, kohlrabi, lettuce and salad leaves, marjoram, marrow, mint, mushrooms, onions, oregano, parsley, parsnips, peas, peppers, potatoes (maincrop), pumpkin, radish, rocket, rosemary, runner beans, sage, shallots, sorrel, spring onions, sweetcorn, thyme, tomatoes, turnips, watercress, wild mushrooms.

Fruit:
Apples, blackberries, damsons, figs, gooseberries, loganberries, pears, plums, raspberries, redcurrants, tayberries, quince.

Meat:
Duck, grouse, guinea fowl, hare, mallard, rabbit, turkey, wood pigeon.

Fish:
Brill, brown trout, clam, cockle, cod, coley, crab, dab, dover sole, flounder, grey gurnard, grey mullet, haddock, halibut, hake, herring, langoustine, lemon sole, mackerel, monkfish, mussel, pilchard/sardine, plaice, pollack, red mullet, sea bass, sea bream, shrimp, skate, squid, spider crab, turbot, whelks, winkles.

October

Vegetables:
Aubergine, basil, beetroot, broccoli, Brussels sprouts, butternut squash, cabbage, celeriac, celery, chicory, chillies, courgettes, dill, fennel, garlic, globe artichoke, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce and salad leaves, onions, parsley, parsnips, peas, pepper, potatoes (maincrop), pumpkin, rocket, rosemary, runner beans, sage, salsify, shallots, sorrel, spinach, spring onions, swede, thyme, tomatoes, turnips, watercress, wild mushrooms.

Fruit:
Apples, blackberries, chestnuts, cob nuts, figs, pears, quince.

Meat:
Duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon.

Fish:
Brown trout, clam, cockle, cod, coley, dab, dover sole, flounder, grey mullet, grey gurnard, haddock, halibut, hake, herring, langoustine, lemon sole, lobster, mackerel, monkfish, mussel, oyster, pilchard/sardine, plaice, pollack, red gurnard, red mullet, scallops (king), sea bass, sea bream, skate, squid, turbot, winkles.

November

Vegetables:
Brussels sprouts, butternut squash, cabbage, celeriac, celery, chicory, horseradish, globe artichokes, Jerusalem artichoke, kale, kohlrabi, leeks, onions, parsnips, potatoes (maincrop), pumpkin, rosemary, salsify, shallots, swede, turnips, watercress, wild mushrooms.

Fruit:
Apples, chestnuts, cob nuts, pears, quince.

Meat:
Duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon.

Fish:
Clam, cockle, coley, dab, dover sole, flounder, grey gurnard, haddock, halibut, hake, herring, langoustine, lemon sole, lobster, mackerel, monkfish, mussel, oyster, pilchard/sardine, plaice, pollack, prawn, red gurnard, red mullet, scallops (king)sea bass, sea bream, skate, squid, turnot, winkles.

 

“I love autumn flavours, earthy and warm. It is a time for foraging: mushrooms and blackberries just some of the treasure to be discovered. Lower temperatures in the sea mean great quality fish and shellfish, and there are hearty vegetables to cook with, too. What I like most is the start of the game season, providing us with great local, healthy, versatile meats, from pheasant to partridge, including venison which we source from the Stansted Estate, serving it as chargrilled steak with wild mushroom fricassee and blue cheese dauphinoise potato.

Giles Babb, Head Chef/Owner, Blue Bell Inn, Emsworth