Fruit: apples from store, early forced rhubarb.

Vegetables: Asian greens, cabbage (white and green), celeriac, chicory, endive, Jerusalem artichokes, kale, leeks, new season garlic, parsnips, salsify and scorzonera, spring onions, the last sprouts and sprout tops, swedes, turnips, wild garlic.

Fish and shellfish: brown crab, clams, cockles, cod, cuttlefish, dab, gurnard, hake, halibut, lemon sole and other flat fish (plaice, sole), mackerel, mussels, native oysters, pike, pink prawns, scallops, wild salmon.

Meat, poultry and game:  hare, rabbit.

Cheeses: Blue Cheshire, Cotherstone, Farmhouse Cheddar, Stilton, Blue Wensleydale. Bleu des Causses, Brie de Meaux, Tomme Arlesienne.

This month I’ll be finishing off those last sprouts and the sprout top with Sunday lunches, and making some kind of a casserole with root veggies, herby dumplings and loads of gravy.

Already had some Jerusalem artichoke soup, line caught cod, mussels, creamed leeks, rhubarb trifle and a tiny piece of Tomme. All fresh, all gorgeous.

What are you going to cook?

Bon appetit! What will I be looking out for at the market?

Fruit: apples, bilberries, blackberries, blueberries, damsons, elderberries, figs, grapes, greengages, juniper berries, Kentish cobnuts, loganberries, pears, plums, raspberries, sloes. Imported melons, nectarines and peaches.

Vegetables: all salad leaves, asian greens, aubergines, beetroot, broccoli, late summer cauliflower, celery, chillies, chives, courgettes, cucumbers, fennel, globe artichokes, green beans (French and runner), green and red cabbage, horseradish, kale, kohlrabi, leeks, marrows, peppers, pumpkins and squashes, radishes, red onions, rocket, salsify and scorzonera, samphire, shallots, sorrel, spinach, spring onions, swedes, sweetcorn, summer squash, tomatoes, watercress, wild mushrooms (ceps, chanterelles, oyster, puffball, shaggy ink cap and more).

Fish and shellfish: black bream, brown and rainbow trout, brown hen crabs, brown shrimp, clams, Dover sole, eels, lobster, mussels, native oysters, pilchards, plaice, prawns, scallops, sea bass, signal crayfish, skate, sprats, squid, turbot.

Meat, poultry and game: Michaelmas goose, Autumn lamb, grouse, partridge, venison at its best, wild duck.

Cheeses: Double Gloucester, Farmhouse Cheshire. Brie de Meaux.

I think I’m going to have a go at making some baked marrow or squash this week. I’m leaving a couple of courgettes to grow into marrows in the back garden, so fingers crossed they’ll be ready soon. And I’m also going to grab a big slice of Brie de Meaux to have in baguettes or in a baked fondue. Mmmmmm, tasty!

What are you going to cook?

Anyone wishing to shed that light layer of winter podge could also treat themselves to an interesting stir-fry, some home made winter coleslaw, or a batch of chunky root vegetable soup.

Fruit: apples and pears from store, forced rhubarb, last few seasonal nuts. Imported Seville oranges.

Vegetables: Asian greens, brussels sprouts and tops, cabbage (red, white, green), cardoons, celeriac, chicory, endive, Jerusalem artichokes, kale, leeks, parsnips, salsify and scorzonera, swedes, turnips.

Fish and shellfish: brill, brown crab, clams, cockles, cod, flounder, haddock, halibut, herring, mackerel, mussels, rock oysters, scallops, whiting. As ever, you may wish to avoid anything that’s been overfished.

Meat, poultry and game: partridge, pheasant, wild duck, woodcock.
 
Cheeses: Stilton, Blue Wensleydale, Appleby and other Cheshire cheeses, Lancashire cheeses, Bonchester, Sharpham. Bresse Bleu, Cantal, Pont L’Eveque, Roquefort.

Haven’t been able to get hold of any forced rhubarb yet, but when I do it’s destined for a rhubarb and stem ginger fool or a lazy crumble. A seafood stew with lots of mussels might be in order too.

What are you going to cook?