Eat the Seasons


In season this month

Fruit, Nuts & Fungi
Apples, blackberries, blueberries, damsons, elderberries, figs, grapes, greengages, loganberries, peaches, pears. Lots of lovely mushrooms; Porcini, chanterelles, field mushrooms, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink caps and summer truffles.

Vegetables & Herbs
Artichoke, aubergine, beetroot, borlotti beans, broccoli, cabbages, carrots, cauliflower, courgettes, cucumber, fennel, French beans, garlic, horseradish, kale, leeks, lettuce, onions, parsnips, peppers, potatoes (maincrop), pumpkins & squash, rocket, runner beans, salsify, scorzonera, sweetcorn, tomatoes, watercress.

Meat & Game
Farmed goose, grouse, mallard, rabbit, wood pigeon.

Fish & Shellfish
Black Bream, crab, freshwater crayfish, eels, lobster, mussels, oysters, prawns, mackerel, wild salmon, scallops, sea bass, sprats, squid, brown and rainbow trout.

Going out of season
Apricot, Bilberries, Courgette, Crab, Cucumber, French Beans, Greengages, Marrow, Pepper, Runner Beans, Sardine, Spring Onion, Tomato.

I have discovered a really briliant carrot cake recipe that I just have to hare with you!  It is incredibly easy to make and truly delicious!  I hope you will agree that cake is always good, no matter wht month it is!

Scroll down to see our September recipes……

Suzanne’s Favourite Carrot Cake


  • 8oz plain flour
  • 6oz dark brown sugar
  • 1tbsp mixed spices
  • 1 tsp bicarbonate of soda
  • 8oz carrots
  • 150ml sunflowr oil
  • 1 orange zest
  • 2 eggs

For the Syrup

  • Juice of half an orange
  • 2oz of caster sugar


  1. Beat the eggs, sugar and oil together
  2. Sift in the flour, spice and bicarbonate of soda
  3. Fold in the orange zest and the grated carrot.
  4. Bake in a loaf tin for approximately 50 minutes at 1500 C
  5. While the cake cooks make the syrup by mixing together the orange juice and caster sugar
  6. Turn the cake out of the tin onto a cooling rack and drizzle the syrup over the top


Apple, and quince tart with a hazelnut crumble topping (serves 4)
If you have a tree bearing the old-fashioned quinces, don’t let them go to waste — it is a wonderful fruit that is ideal for poaching, stewing, or baking as a dessert as well as being ideal for use in jams, jellies and preserves because of its high pectin content.  I love to combine them with Apples and this is one of my favourite recipes – the perfumed quince puree and hazelnut crumble really make this apple tart special:

Allow approximately 1.5 hours


For the tart

  • 30g unsalted butter
  • 2 Quince, peeled, cored and chopped
  • 3-4 tbsp caster sugar
  • 230g pre-rolled puff pastry
  • 1 egg yolk
  • 2 apples, cored and thinly sliced (Cox’s orBraeburnswork well)
  • Honey to drizzle
  • 30g unsalted butter, melted

For the hazelnut crumble

  • 100g Self Raising flour
  • 50g butter
  • 50g sugar
  • 50g chopped hazelnuts


  1. Preheat the oven to 200C/gas 6.
  2. Melt the butter in a pan, add the chopped quinces and cook over a gentle heat for 8-10 minutes. Stir in half the sugar and a splash of water and cook for a further 4-5 minutes, until softened.
  3. Remove from the heat and puree using a hand blender until smooth.
  4. Grease a baking tray and trim the puff pastry so that it fits onto the tray. Using a pastry brush, brush over the egg yolk and prick all over with a knife.
  5. Spread the quince puree over the pastry and arrange the apple in vertical lines on top. Drizzle with honey and sprinkle the remaining 1-2 tablespoons of caster sugar over the top.
  6. Make the crumble by rubbing the butter and flour together until the mixture resembles fine breadcrumbs.  Stir in the sugar and nuts and sprinkle mixture over the tart.
  7. Bake in the oven for 15-20 minutes or until golden and cooked through.
  8. Remove the tart from the oven, cut into 4 servings and drizzle with a little melted butter.
  9. Serve with CrèmeFraîche, cream or custard according to preference!