British seasonal ingredients October

I love October’s seasonal foods.  It’s the perfect excuse to make a casserole, followed by a blackberry and apple crumble. Or maybe a bouillabaisse, followed by some nice cheese and biscuits. Or maybe some cream of cauliflower soup.

Anyway, here’s what’s waiting for you at the market this month. Get stuck in.

Fruit: new season apples, blackberries, crab apples, damsons, elderberries, figs, hazelnuts, juniper berries, Kentish cobnuts, pears, plums, quinces, raspberries, sloes, sweet chestnuts, walnuts.

Vegetables: asian greens, autumn and red cabbage, broccoli, brussels sprouts and tops, cardoons, cauliflower at its peak, celeriac, celery, chicory, courgettes finishing, fennel, Jerusalem artichoke, kale, kohlrabi, last of the lettuce, leeks, peppers, marrow, mushrooms (chanterelles, ceps, hedgehog fungus, horn of plenty), parsnips, pumpkins and squashes, radishes, rocket, salsify and scorzonera, spinach, spring onions, swedes, sweetcorn, turnips, watercress.

Fish and shellfish: brill, brown hen crab, brown shrimp, cod, Dover sole, eels, lobster, mackerel, mussels, native and rock oysters, prawns, scallops, sea bass, sprats, squid, spider crab, squid, turbot, wild salmon.

Meat, poultry and game: Autumn lamb, grouse, wild duck, partridge, pheasant, woodcock.

Cheeses: Caerphilly. Gruyere, Saint-Nectaire and all the other main French hard cheeses.


So, what are you going to cook?



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  1. I LOVE making soup in Autumn, there are so many great soupy ingredients like pumpkin and squashes… and soup is great for keeping you warm 🙂

  2. Mmm game! I’m lucky living here with the amazing seafood and the lovely farmer’s markets – I can get seasonal, very local food cheapily and easily (it’s a five minute walk from my house to this wonder –

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