Eat the Seasons

November 2018

Foods in season

Fruits, Nuts & Fungi
Apples, medlars, pears, quince, raspberries, chestnuts, horse mushrooms, oyster mushrooms, truffles, walnuts, wood blewits

Vegetables & Herbs
Artichoke, beetroot, Brussels tops, cabbages, cardoons, carrots, celeriac, celery, chard, chicory, endive, greens, kale, leeks, lettuce, onions, parsnips, potatoes, pumpkins, salsify, swede, turnips, nettles, watercress

Meat & Game
Wild goose, grouse, hare, mallard, partridge, pheasant, rabbit, wood pigeon

Fish & Shellfish
Code, crab, lobster, mackerel, mussels, oysters, prawns, scallops, sea bass, sprats, squid, whiting

Going out of season

Grouse, Medlars, Quince, Swiss Chard, Wild Mushrooms

Easy Vegan Gluten-Free Brownies
Makes 9 Brownies 

In October we cooked for a wonderful Bride and Groom at a wedding that was attended by Emma Thompson, Colin Firth, Greg Wise, Imelda Staunton, Jim Carter, Derek Jacobi, Ben Elton and many more. To accommodate quite a few special diets we created this wonderful Gluten Free Vegan Brownie!


  • 2 batches of flax eggs (2 tablespoons (14g) of flaxseed meal + 5 tablespoons (75ml) of water)
  • Half a cup of melted coconut oil
  • Half a cup of coconut sugar
  • Quarter of a cup of maple syrup (or agave nectar)
  • 1 teaspoon vanilla extract
  • Three-quarters of a teaspoon of baking powder
  • Quarter teaspoon sea salt
  • Half cup unsweetened cocoa powder
  • Three-quarters of a cup of Gluten Free Oat Flour
  • Quarter cup of cornmeal
  • One-third of a cup of pecans or walnuts (optional)
  • One-third of a cup of vegan chocolate chips (optional)


  • First, preheat the oven to 3500F (1760C) and lightly grease an 8”x8” baking dish with coconut oil, then line with parchment paper
  • Prepare flax eggs in a small mixing bowl. Set aside.
  • In a large mixing bowl add melted coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
  • Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa power and whisk.
  • Add gluten-free oat flour and corn meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
  • Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
  • Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
  • Remove from the oven and let cool in the pan for at least 10 minutes, preferably 45 minutes – 1 hour (the longer they cool, the less tender they will be). Then gently lift out of the pan and use a sharp knife to cut into the desired number of squares (I woud suggest 9).
  • These are delicious on their own, but we served it with poached pear, coconut cream and cinnamon. For an easy option go for Ice Cream or Whipped Cream!

Completely cooled leftovers don’t tend to hang around for long, but will last a few days at room temperature in an airtight container or in the freezer up to 1 month.