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.
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.
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.
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.