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.
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.
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.
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.
The Pie Book/Caroline Bretherton/DK
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