October

As the air begins to feel crisp and darker evenings creep in, we crave cosy, hearty dishes like stews and pies. There is plenty of autumnal produce available to turn into warming meals.

Apples, artichoke, beetroot, bilberries, blackberries, broccoli, butternut squash, celeriac, celery, chestnuts, chicory, chives, chillies, cob nuts, elderberries, fennel, garlic, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, marrow, medlar, parsley, parsnips, pears, potatoes, pumpkin, quince, radishes, rocket, rosemary, runner beans, sage, salsify, shallots, sorrel, squashes, swede, sweetcorn, thyme, tomatoes, turnips, watercress, wild mushrooms

Celery

  • Store celery in your fridge and it should stay fresh for a few weeks. Be sure to leave the stalks attached to the base until you’re ready to use them.

  • Raw celery freezes well for up to three months. Wash and dry the stalks before chopping them into small pieces, then store in an airtight container or bag. 

  • The outer stalks are tougher and ideal for cooking with. The inner stalks are more tender and delicious raw. Don’t forget the leaves, they’re full of flavour! Add them raw to salads or use them in soups and stews.

Have a couple of celery stalks to use up? Add them to this filling Italian soup with pearl barley or versatile Three bean Mexican chilli.

Pears

  • Pears are best kept in the fridge. If they’re under ripe, ripen them on the worktop first, before putting them in the fridge.

  • Fresh pears can be frozen in slices or chunks. Freeze them in a single layer first, then transfer them to an airtight container or bag.

  • Overripe or soft pears are still good for cooking. Remove any bruised parts before using them. They’re great for turning into a compote.

Got a glut of pears to use up? Make a Spiced pear chutney with under ripe ones. Fresh pears are delicious as a topper for our Leftover rice pudding.

  • Uncarved pumpkins can last up to six months if they’re stored in a cool, dry, and dark place. Sit them on a towel or piece of cardboard and check the bottom for signs of rot (it will become spongey).

  • Cooked or raw pumpkin flesh can be frozen in a sealed bag or container. Freeze pumpkin puree in an ice cube tray first.

Pumpkin

  • This Halloween favourite is often overlooked as an ingredient for savoury and sweet dishes. In the UK alone we throw away 16 million pumpkins at Halloween!

  • You can eat all parts of a pumpkin, except the stalk.

We’ve got more tips on how to make the most of your pumpkin, including delicious recipes like Tikka masala, Pumpkin passata and Pumpkin bread with crumble topping.