Tasty flavours of October.

Eating seasonal food means eating fresh and that means the food you’re eating has higher nutritional content. Our bodies have different nutritional needs at particular times of the year and seasonal foods offer the minerals and trace elements that we are likely to require. It is often cheaper too and helps support local British farmers who work hard to look after the countryside. We’re sure you’ll agree that these are all good reasons among many more.

But we digress, produce that has ripened naturally tastes better exactly as nature intended. That’s a sure winner. It's all about flavours, and that’s something we know a thing or two about.

It's October and the autumn sunshine continues. British apples and pears are ripe and ready to eat now and there are many delicious varieties to choose from. There is some tasty produce on our list which only grows overseas, but it is also in season now.

 

Vegetables:

artichoke, beetroot, broccoli, butternut squash, celeriac, celery, chicory, chillies, fennel, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce & salad leaves, marrow, parsnips, potatoes (maincrop), pumpkin, radishes, rocket, runner beans, salsify, shallots, swede, sweetcorn, tomatoes, truffles, turnips, watercress, wild mushrooms.

Fruit:

apples, bilberries, blackberries, figs, grapes, medlar, pears, quince.

Nuts & herbs:

Almonds, brazil nuts, chestnuts, chives, cob nuts, hazelnuts, parsley, rosemary, sage, sorrel, thyme, walnuts.

Meat:

beef, duck, goose, grouse, guinea fowl, lamb, partridge, pheasant, rabbit, turkey, venison, wood pigeon.

Fish:

clams, cod, coley, crab, dab, dover sole, grey mullet, gurnard, haddock, halibut, hake, herring, lemon sole, lobster, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollack, prawns, red mullet, sea bass (wild), sea bream, skate, squid, turbot, winkles.