What should you be cooking in October?

Batten down the hatches; winter is on its way!  Keep out the cold with our October ingredients

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Fruit and Vegetables: Apples (Bramley, Cox, Granny Smiths), Artichokes, Beetroot, Blackberries, Broccoli, Brussels sprouts, Butternut squashCabbage, Carrots, Cauliflower and Cape broccoli, Celery, Chestnuts, Chicory, Chilli peppers, Courgettes, Cucumber, Figs (imported), Leeks, Lettuce, Mushrooms (wild), Onions, Pears, Peppers (home grown), Potatoes (Desiree, King Edward, and Salad), Raspberries, Rocket, Spinach (home grown), Spring onions, Squash, Swede, Sweetcorn (home grown), Sweet potato, Tomatoes, Turnips (winter), Watercress, Winter pumpkin (home grown),

Meat and Game: Chicken, Duck, Goose, Guinea fowl, Lamb (Autumn, British), Pheasant, Pork, Rabbit, Venison,

Fish and Shellfish: Crab (spider), Haddock, Herring, Mackerel, Mussels (farmed), Salmon (Atlantic farmed), Sardines, Seabass (farmed), Sole (Dover and lemon), Trout (rainbow)

Fish recommendations are a guide only; please check current information with the Marine Conservation Society, Good Fish Guide

Click on the ingredient name for more information and see below for Delia’s recipes using what is available this month

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