Eat the Seasons: Autumn

Eat the Seasons: Autumn

Harvest time and the living is easy. There's no excuse not to dine on plentiful produce. Gluts can be turned into chutneys and pickles. If in doubt, take a combined jam and chutney making session with Hampshire Jam & Chutney Company. Otherwise the taste of autumn is captured in ready prepared chutneys, jams and pickles from the likes of Charlotte Brown's Handmade Preserves, Naked Jam, Pig 'n' Pickles, The Real Jam & Chutney Company

If you want to eat seasonally and buy produce that is at its very best now, our listing provides 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. (Following sustainability guidance from Marine Conservation Society.)

Image - autumnal foraging with Jennifer Williams of Naked Jam; picture thanks to My Electric Eye