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 ingredients available in October and their recipes, click here
Adding nutmeg, cinnamon, brown sugar and apples to red cabbage then braising it gives you a dish with loads of flavour that can be made the day before. Serve it with any roast or grilled meats.
Cheap, nutritious and packed with flavour, the humble herring deserves wider recognition, according to Delia. This recipe shows off its tasty potential really well.
You can make this with other vegetable purees: parsnips, Jerusalem artichokes or courgettes would make lovely alternatives
Pheasant and celery have long been culinary bedfellows and in this beautiful recipe they are joined by light stock, herbs and a creamy sauce, allowing you to make the most of the game season with a very English dish.
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.
Delia describes this as 'one of the best fish recipes ever' - and who are we to argue? What's more it's a doddle to make and will provide you with masses of lovely omega 3 essential fatty acids.
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 salad is a revelation - soft succulent pears, the sharp creaminess of Roquefort cheese and the dry nutty crunch of walnuts combine beautifully to make a salad that's second to none.
This traditional pudding will go down a treat after a roast lunch on Sunday - serve it with plenty of cream for the finishing touch.
Figs lend themselves particularly well to iced desserts - as Delia discovered on a visit to France.
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