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The Month of October

With the on-set of shorter, cooler days we look forward to warming soups, stews and puddings to see us through.

As we move in to Autumn we see a change to the produce available in the High Street. The shops now groan under the weight of the wide variety of squash and pumpkin. If you have pumpkin left over from hollowing out your Halloween lantern a great way to use it up is to make Pumpkin Soup . Hearty, warming and cheap to make.

As well as squash and pumpkin, broccoli, celeriac, leek, parsnip are all in season now. Coming in this month are swede, turnip, salsify, sprouts and chestnuts. Make the most of any local tomatoes as they will come to an end at the close of the month.

With the game season well under way, hare, wood pigeon and pheasant are all good now. This month sees the start of the venison and duck season.

Many fish continue to be plentiful including john dory, sole, hake and mackerel. October sees the start of the mussel season. Now readily available in the shops, make the most of them while they are at their sweetest and most plump. As they are in season, they are better value for money than at other times of the year.

All the Autumn fruits continue to be plentiful with apples, pears and figs at their best. Bramley apples, cranberries and elderberries all come in to season this month as do quince. Now more widely available, quince make excellent preservers. Try making quince jelly , a lovely accompaniment or addition to many game dishes. Make the most of plums this month as their season draws to a close by the end of October.

More October recipes

The British Food Trust Website

This website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the 1,210 recipes here are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. Our overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

With that in mind, we would like to give a very special thank-you to Helen Gaffney, the selfless originator of this Cookbook, and to the Dairy Diary, which helped her with recipes and photographs.

The British Food Trust

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The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food. The recipes in The Great British Kitchen are provided as a public service and the Trust accepts no liability for their accuracy. Registered in England as a Company Limited by Guarantee No.3402421 Registered Office: 51 Brunswick Rd, Gloucester GL12 1JS.