Eat the Season: Autumn

Eat the Season: Autumn

Autumn is a favourite with chefs, cooks and foodies. This is the season of slow-cooking, hearty casseroles, big-flavoured roasts and robust puds; a time for traditional warming comfort food.

If you want to eat seasonally and buy produce that is at its very best now, these listings provide a useful guide.

Vegetables: aubergine, beetroot, cabbage (red and white), chicory, chillies, courgette, endive, fennel, kale, mushrooms, onions, peppers, potatoes, squash, sweetcorn and tomatoes.

Fruits: apples, blackcurrants, damson, pears, quince and elderberries.

Game and poultry include: duck, goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, turkey, venison and wood pigeon.

Fresh fish and seafood: clams, cockle, coley, dab, Dover sole, flounder, grey gurnard, haddock, hake (European), herring, langoustine, lemon sole, lobster, pollack, mackerel, mussel, pilchard, plaice, red mullet, scallop (king), sea bass, sea bream. (With sustainability guidance from Marine Conservation Society.)


Image: Thanks to The Bell Inn at Brook