I always try to eat in season. It is not only better for the environment, but it is also cheaper and in-season produce tastes so much better. A strawberry in December is just wrong. There is also a joy in eating loads of something when it is at its best and then moving on. The old hippy in me loves how eating this way gets me in touch with the seasons and guides me through the year. When I start eating asparagus, I know that spring is here. Strawberries signal summer, tomatoes put me in a summer holiday mood and root vegetables are the food equivalent of an autumnal woolly sweater.
In season in October are:
Apples, aubergines (eggplant), beetroot, butternut squash, cabbage, celeriac (celery root), damsons, fennel, figs, grouse, kale, lamb, mackerel, mussels, mushrooms, oysters, partridge, pear, pheasant, raspberry, swede (rutabaga), sweetcorn, truffles, venison and watercress.
Here’s my guide some of my favourite recipes to use what is in season in October.
Butternut squash and pumpkin
First up, if you’ve been put off eating butternut because you can’t face peeling it, you don’t have to. Watch my video…
These two vegetables are classically autumn, with their golden hues and rich, delicious flesh. Here’s my favourite ways of using them:
Pear and apple
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