Eat the Seasons

October

In season this month

Fruits, Nuts & Fungi
Apples, blackberries, chestnuts, elderberries, figs, grapes, pears, quince, tomatoes, walnuts. Lots of lovely mushrooms; chanterelles, chestnuts, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink caps and summer truffles

Vegetables & Herbs
Beetroot, borlotti beans, broccoli, cabbages, carrots, cauliflower, celeriac, celery, chard, courgettes, fennel, kale, kohlrabi, leeks, onions, peppers, potatoes, pumpkins & squash, rocket, salsify, scorzonera, spinach, turnips

Meat & Game
Duck, wild goose, grouse, guinea fowl, hare, mallard, partridge, pheasant, rabbit, venison, wood pigeon

Fish & Shellfish
Cod, crab, eels, lobster, mackerel, mussels, oysters, prawns, scallops, sea bass, sprats, squid, brown and rainbow trout

Going out of season
Aubergine, beetroot, butternut squash, chicory, cobnut, damsons, elderberries, fennel, fig, globe artichoke, lamb, mackerel, pear, plums, radish, raspberry, rocket, sweetcorn, watercress

Recipes in this section:
Lamb & Quince Tagine with Chermoula & Buttered Couscous
Roasted Chestnut and Mushroom Pate

 

Recipes

Lamb & Quince Tagine with Chermoula & Buttered Couscous

Roasted Chestnut and Mushroom Pate