What food is in season in autumn?
As leaves fall from the trees and late sunny evenings become a distant memory, it becomes achingly apparent that autumn has arrived. Rather than bemoan the dwindling temperatures and shorter evenings, take solace in your kitchen by enjoying the hearty produce that makes time of year so special.
To help you , we’ve handpicked a few of our favourites autumn edibles and provided meal ideas, buying guides and handy tips too.As well as that, we've also provided a full list of foods that are in season throughout autumn too.
Make the most of the British apple season. There are many scrumptious apple recipes including comforting crumbles, homemade apple pie, right through to chunky, thick cut chutneys.
The blackberry reaches its peak in August and crops continue until the first frosts of November. This true autumn favourite can be used for cakes and crumbles, or simply enjoyed on its own. Also, did you know that British children were allowed time off school during WW2 to collect blackberries for the wartime effort? Well, you do now.
Kale is a versatile veg that can be baked, steamed, fried or boiled into any dish to add flavour, colour, texture and nutrients. This autumn, find out why in-season kale is the champion of health experts and celebrity chefs alike by using it in a soup, smoothie, snack or side dish.
One way to enjoy kale is to sauté chopped garlic and chilli in olive oil before cooking with it then topping it off with a poached egg.
Autumn would not be the same without the comforting, satisfying flavour of leek. As well as being the potato’s partner in crime, the leek can be used to enrich many a soup or stew.
When purchasing, go for medium or small leeks as they tend to hold more flavour. Also, ensure you pick leeks with a green leaf top and unblemished root ends.
The parsnip may look a lot like its cousin, the carrot, yet it possesses a far sweeter and much earthier flavour that makes it a great addition to autumn roasts, soups or stews.
Parsnips are in season from September to March – in order to pick the best ones, make sure you always choose the firmest parsnips of the bunch, also try to avoid brown patches as this is an indication of early rotting.
To make the most of the parsnips, roast them in olive oil, honey and thyme.
Field - Mushrooms
What are you waiting for?
As you can see, there are plenty of beautiful meals to try this autumn.