October foods in season and what to cook with them

October calls for comforting and hearty meals , like soups, stews to warm up on colder days and nights. We take a look at what produce is at its best this month and pick up our favourite recipes to make.

Vegetables

With Halloween at the end of the month, it’s time to eat (and carve) pumpkins, while a wide variety of squashes, including butternut squash, are available too.

When it comes to greens, look out for broccoli, cabbage, kale, leek and sprouts, while root vegetables such as swede, parsnip, celeriac, carrots, potatoes and turnips are slowly starting to take centre stage. It’s also a good time to buy and cook with aubergines, celery and beetroot. A lot of hardy herbs like thyme, rosemary and sage are also at their best in autumn, as well as chestnuts and hazelnuts. 

Wild mushrooms and truffles are arguably at their peak but, as ever, make sure you know what you’re looking for if you’re foraging.

Butternut squash, sage and Comté risotto

Stuffed aubergines in coconut dal

Pumpkin gnocchi with almond pesto

Creamy mushroom soup

Meat

Game season continues into October so grouse, guinea fowl, pheasant and wood pigeon are all in plentiful supply while venison is starting to make an appearance. It’s also time for autumn lamb which has a beautiful depth of flavour, perfect for Sunday roasts. October’s chillier days are extremely well-suited to cooking hearty meals with duck and goose. 

Braised lamb with sweet potato

Pot-roasted guinea fowl with wild mushrooms, prunes and thyme

Rabbit tagliatelle

Chicken soup and dumplings

Venison sausage and wild mushroom traybake

Seafood

 

October sees the end of the mackerel season and catches of the month include cod, lemon sole, monkfish, plaice and red mullet. Shellfish-wise, go for crab and oysters. October also marks the return of mussels which are now in season until late spring. 

Smoky bean and monkfish stew

Chunky fish soup

Mussels in beer with chilli jam

Roasted cod with a coriander crust

Coconut fish curry

 

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