What should you be cooking this month?
See our selection of Delia's recipes using ingredients in season this month. To find out more about October ingredients and their recipes, click here
Bubble-and-squeak with a Christmas twist as well as a great way to use up Sunday lunch leftovers. Instead of the usual cabbage and potatoes, Delia uses leftover sprouts for a tasty version of this traditional recipe.
This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.
A great midweek supper, with everything cooked together. Lamb and aubergines partner each other beautifully, offering more than a hint of Mediterranean flavour.
Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.
Pears and goose complement each other very well, which is why there are pears in the stuffing as well as an accompaniment. Goose deserves a wider audience so this would be a great alternative to turkey at Christmas.
Guinea fowl is packed with flavour - and this makes a great alternative to the more usual coq au vin, a French classic.
Shepherd's pie was traditionally a good way of using up leftovers, but there's nothing second best about this wonderful traditional winter warmer, made even better with Delia's addition of a cheese and leek crust.
Serve with Curried Parsnip and Apple Soup with Parsnip Crisps, as it extends the parsnip flavour, but it's also good with tomato or any other soup.
This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.
This recipe is a wonderful way to ring the changes from the ubiquitous plum crumble in late summer when plums are at their peak. Serve this with cream or ice cream for real indulgence.
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