What is in season in October?

Thankfully, a hell of a lot…

Fruit & Veg: Pumpkin – Squash – Apples – Artichokes – Beetroot – Broccoli – Brussels Sprouts – Cabbage – Carrots – Cauliflower – Celeriac – Celery – Chard – Chestnuts – Elderberries – Fennel – Figs – Garlic – Herbs – Horseradish – Juniper – Kale – Kohlrabi – Leeks – Lettuce – Marrow – Mushrooms – Onions – Parsnips – Pears – Potatoes – Quince – Radish – Rocket – Runner Beans – Shallots – Sloes – Spring Onions – Swede – Turnips – Watercress.

Seafood: Bream – Brill – Clams – Cockles – Cod – Coley – Crab – Flounder – Gurnard – Haddock – Halibut – Hake – John Dory – Langoustine – Ling – Lobster – Mackerel – Monkfish – Mullet – Mussels – Oysters – Plaice – Pollack – Salmon – Sardines – Scallops – Skate – Sole (various) – Squid – Trout – Turbot – Whiting.

Last Chance: Blackberries – Chillies – Courgette – Cucumber – Peppers – Plums – Raspberries – Samphire – Sweetcorn – Tomatoes.

The incredible variety of homegrown produce that is available to us in October offers us so much potential for delicious comfort food, as well as fresh and vibrant cooking on the off chance we get a nice, sunny day..

Given how bleak it’s been the last few days, I went for a simple pumpkin soup, flavoured with chilli flakes, rosemary, blossom honey and finished with a splash of ginger wine vinegar. Served with a bacon and cheese toastie. Sublime.

Whatever it is you plan on making, enjoy digging into these incredible homegrown ingredients.