October and autumn is properly in swing. This is the month I want to stock up the kitchen with beautiful squashes, pumpkins and bowls full of beautiful English apples. I want to make stew, to slowly roast meat and to create delicious fruity puddings with custard.
Knowing what food is in season during October and what to cook up will make it a delicious month.
Lovely earthy beetroot, buy it in bunches and cook up something delicious! It’s awesome for making beetroot relish which tastes scrummy on burgers. You can turn it into chocolate beetroot brownies or just roast fresh beets and eat tossed into autumn salad. Look out for golden beetroot too.
Butternut squash & pumpkins
We love this added to warming autumn casseroles and stews. It’s delicious sliced and spiced in Thai red curry with prawns and sweet potatoes. We like wedges of squash roasted to eat instead of potatoes. And it’s delicious made into roast squash soup.
This ugly chunky vegetable tastes delicious mashed in with potatoes, or with swedes and carrots. It’s yummy cut into chips or wedges and roasted with a spicy mayonnaise dip. Celeriac can be eaten raw – just shred it into salads or coleslaw. It does discolour so you need to dress with a zingy lemon dressing.
My garden chillies are just starting to ripen and I’m bursting to pick them and use them! Freshly picked chillies are amazingly spicy and hot! Super for adding to curries and stews, flame roasted and scattered over cheesy salads or used to spice up fresh pasta.
Deliciously aniseed flavoured, fennel is a great addition to homemade coleslaw, or shredded in a winter salad. Or make it the main event and turn it into sizzled fennel steaks we love this simple recipe from Abel & Cole. We slide our fennel steaks into a brioche roll and top with blue cheese and tomato relish, yum! Fennel also works really well with salami just tossed through freshly cooked pasta.
Our favourite way to eat kale is finely shredded and gently sautéed in butter with garlic then used to top pizza with a crumbling of blue cheese. And if you want the kids to actually eat kale, then try out these delicious kale chips – think crispy seaweed, very moreish!
Fab to have in at this time of year, use them to flavour soups and casseroles.
Totally delicious roasted alongside potatoes for Sunday lunch. Yummy in casseroles and stews like our thrifty Lancashire hotpot. Or delicious mashed with lots of olive oil, parmesan cheese and black pepper served with grilled chicken breasts.
Perfect mashed with carrots for Sunday dinner, a good bulking vegetable for filling out stews or casseroles but our favourite recipe has to be oven baked swede chips and mustard mayonnaise from Abel & Cole.
Oven baked wrapped in foil, drizzled with honey or maple syrup. Grilled on the BBQ on a sunny autumn afternoon or turned into scrumptious sweetcorn chowder and cheesy nachos.
Hot and peppery, watercress is perfect on sandwiches alongside egg or cold roast meats, beef for preference with a smattering of horseradish. It makes delicious soup or you could add it to stir fries or salads.
Perfect just as they are, munched alongside a piece of cheese. Ideal in autumn apple coleslaw or tossed into salads. Perfect in pies or crumbles, maybe mixed in with blackberries. And completely delicious sautéed in butter with cinnamon and served on top of american style pancakes with ice-cream. You’ll just love our apple & blackberry puff recipe.
You’l find these plump beautiful berries in abundance alongside country roads, canal banks and in parks and woods. Use them in crumbles or steep them in vodka.
Plump purple figs, delicious used as part of a cheese board, gorgeous chopped into porridge, used in cakes and puddings or simply eaten as a dark fruit dessert.
Poach them in red wine and serve with creme fraiche. Slice them and scatter them on top of a sweet pizza with a spreading of Nutella and a scattering of ricotta cheese. Eat them just as they are or turn them into a yummy pear and Stilton salad for a super fast lunch.