October's foods in season and what to cook with them

Updated on 04 October 2017 | 0 Comments

Here are the foods that are at their best in October.

The days are getting shorter and the nights longer, and our food is changing accordingly. Here are our picks of October's seasonal goodies.


Autumn and winter vegetables are definitely the order of the day. Halloween means it's time to eat (and carve) some pumpkins, while a wide variety of squashes are widely available.

When it comes to greens, look out for broccoli, cabbage, kale, leeks and sprouts, while root vegetables such as swedes, parsnips, celeriac, carrots, potatoes and turnips are starting to appear on the shelves. It's also a good time to buy aubergine, celery and beetroot.

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


Butternut squash risotto

Rustic pumpkin, ricotta and caramelised onion tart

Leek hot pot

Garlic, mushroom and thyme focaccia

Sprout, leek and hazelnut gratin

Lee Westcott/Davidstow


The game season continues with grouse, guinea fowl, pheasant, venison and wood pigeon all in plentiful supply. It's also now autumn lamb time, and a good time to look for duck and goose. 


Spiced duck skewers with kale stir fry

Venison carpaccio

Pot roast pheasant

Rick Stein's lamb-stuffed aubergines

Gordon Ramsay's Thai red curry

Gordon’s Great Escape South East Asia/HarperCollins


Catches of the month include brill, coley, grey mullet, mackerel, turbot, sole and sea bass. Shellfish-wise, go for mussels, oysters and scallops.


Grey mullet with mussels

Normandy-style roast mackerel

Sea bass ceviche

Scallops with chorizo and lemon butter

Margarita-style sea bass

Hayne's BBQ Manual/www.fishisthedish.co.uk


Apples and pears are still around, as are the last of the blackberries and figs. Cranberries start to appear on shelves towards the end of the month, and it's a great time to try cooking with quince.

If you're out and about in the countryside, look for sloes in the hedgerows to use for sloe gin, jelly or syrup.


Quince and pomegranate glazed pork

Fig and date tart with cumin-chocolate syrup

Apple butter and cinnamon custard toasts

Cranberry and Grand Marnier fridge cake

Pear and frangipane tart

The Pie Book/Caroline Bretherton/DK

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