🌞 June in the UK is bursting with vibrant produce, and it always feels like the true beginning of summer. The days stretch long into the evening, the air softens, and suddenly everything tastes better eaten outside. This is the moment for light meals, garden gatherings, fruity desserts, and those easy, breezy dishes that practically cook themselves.

With warmer nights and a whole new crop of fresh ingredients to play with, June invites a different kind of cooking — relaxed, colourful, and full of flavour. Whether you’re firing up the BBQ, planning a lazy weekend brunch, or throwing together a quick dinner to enjoy al fresco, this month’s produce makes it all feel effortless.

Think quick, fresh meals that make the most of long evenings. Think picnic‑friendly lunches you can pack up and take to the park. Think vibrant salads, juicy berries, crisp greens, and tender early‑summer veg.

June’s fruit and vegetables are at their peak right now, and it’s the perfect time to let them shine. To help you make the most of the season, here are a few delicious ideas to get you started

🍓 Fruits

• Strawberries, raspberries, gooseberries, cherries, blackcurrants, redcurrants, tayberries
• Rhubarb (last of the season)
• Apricots, nectarines, melons also appear as seasonal imports.

🥬 Vegetables

• Peas & broad beans — unmatched in June.
• Asparagus (tail end of season—grab it while you can!)
• Broad beans, peas, mangetout, French beans, radishes
• Courgettes (baby and with flowers), globe artichokes, fennel, cucumber
• New potatoes (including buttery Jersey Royals), spring onions, lettuce, spinach, chard, watercress
• Tomatoes, beetroot, carrots, turnips, summer cabbages
• Courgettes, fennel, French beans, artichokes, radishes, spinach, new potatoes — tender, versatile, and perfect for quick cooking.

🍽️ Mains & Savoury Dishes

• Broad bean and goat’s cheese tart – creamy and fresh, ideal for lunch or picnics
• Summer vegetable lasagne – layered with courgettes, peas, and mint
• Grilled halloumi with strawberry and mint salad – sweet, salty, and summery
• Habas a la Catalana – Catalan-style pork and broad beans for a Mediterranean twist

🥣 Soups & Starters

• Braised lettuce with trout, peas and mint – delicate and seasonal
• Chilled cucumber soup – refreshing and zingy, perfect for warm days
• Broad bean & wild fennel bruschetta – quick and flavourful starter

🥗 Salads & Lighter Plates

• Tomato and sourdough salad – juicy Isle of Wight tomatoes with crispy bread
• Charred lettuce with ranch dressing and bacon bits – crunchy and creamy
• Marjoram & chilli muddled peas with fried eggs – vibrant and satisfying

🍽️ Easy Early‑Summer Dinners

• Grilled Mackerel with Gooseberries — a classic sweet‑sharp pairing.
• Courgette, Lemon & Ricotta Pasta — light, bright, 20 minutes.
• Broad Bean, Pea & Mint Risotto — early summer in a bowl.
• Herby Chicken Thighs with New Potatoes — minimal prep, maximum flavour.
• Fennel & Orange Salad with Sea Bass — crisp, cool, and elegant.

🥗 Lunches for Warm Days

• Watercress, Radish & Egg Salad — peppery, crunchy, seasonal.
• Pea, Mint & Feta Couscous — bright and picnic‑friendly.
• Strawberry, Basil & Mozzarella Salad — sweet‑savory summer energy.
• Crab Rolls with Lemon Mayo — a seaside classic brought home.

🔥 Outdoor Cooking Season

• Grilled Courgette & Halloumi Skewers
• Herby Lamb Burgers — lamb is at its best this month.
• Charred Artichokes with Garlic Butter
• Make‑Ahead Picnic Dishes — potato salads, no‑cook pasta, cold frittatas.

🍰 Desserts & Bakes

• Strawberries & Cream — unbeatable in June.
• Raspberry Fool — minimal effort, maximum joy.
• Cherry Clafoutis — a French classic for British cherries.
• Gooseberry Crumble Bars — tart, buttery, perfect for picnics
• Strawberry trifle – layered with cream and sponge for a classic treat
• Gooseberry fool with elderflower – tangy and floral
• Strawberry and clotted cream tart – sweet and indulgent
• Nectarine crumble with almonds and amaretto – full of sunshiny flavour

🐟 Seafood Specials

• Smoked trout carpaccio with basil & capers – elegant and light
• Baked halibut with fennel and lemon pangrattato – fresh and flavourful
• Crab mac ’n’ cheese – comforting with a seasonal twist

We’ll be back next month with more seasonal eats, kitchen tips, and delicious discoveries.

May has arrived with longer days, blooming gardens, and a welcome burst of fresh flavours. After the hungry gap of early spring, the markets finally feel abundant again — bunches of asparagus, the first tender new potatoes, glossy radishes, peppery watercress, and armfuls of British strawberries that actually smell like strawberries. Suddenly everything tastes a little brighter.

This is the month for simple, joyful cooking: quick dinners that leave you time to sit outside, easy lunches you can pack for a park bench, and bakes that feel celebratory without much effort. Whether you’re firing up the grill, planning a low‑key picnic, or just craving something seasonal and satisfying, here’s what’s cooking in May.

🌱 What’s in Season This Month

Vegetables

May is one of the best months for fresh, vibrant greens and early crops:

• Asparagus — short, intense season; enjoy it while it lasts
• Jersey Royal & other new potatoes — buttery, waxy, perfect simply boiled
• Fresh peas — sweet, bright, best freshly podded
• Baby broad beans — tender and nutty
• Spring greens & spring cabbage — soft, sweet leaves
• Radishes — crisp and peppery
• Spinach — tender spring leaves
• Watercress — vibrant and peppery
• Globe artichokes — delicate, nutty hearts
• Spring onions — mild and fresh
• Rocket, lettuce, cucumbers — first tender salad leaves
• Baby beetroot, baby carrots, baby turnips — early, delicate crops
• Sea kale & samphire — coastal seasonal treats

🍓 Fruit

A small but delicious selection:

• Strawberries — first British berries appear mid–late May
• Outdoor rhubarb — tangy, bright, full‑flavoured
• Gooseberries — early arrivals toward the end of the month

🍽️ Seasonal Suppers for May

Fresh, fast, and full of flavour — perfect for lighter evenings.

• Lemon & Herb Roast Chicken Thighs with Asparagus
• Creamy Spring Greens Pasta (ready in 20 minutes)
• Salmon with Dill & New Potatoes
• Halloumi & Roasted Veg Bowls — colourful and endlessly adaptable
• Asparagus & Pea Risotto — creamy, green, and full of spring energy
• Spring Lamb Shawarma — slow‑cooked, warming, great for sharing

🥗 Lighter Lunches for Warmer Days

Ideal for picnics, lunchboxes, or working from home.

• Watercress, Radish & Egg Salad with mustard dressing
• Spring Couscous with Peas, Mint & Lemon
• Asparagus & Feta Tart — delicious warm or cold
• Chicken Gyros‑Style Wraps — fresh, quick, always a hit
• Jersey Royal, Chorizo & Broad Bean Salad
• Radish, Cucumber & Dill Slaw

🍰 Sweet Things for May

Desserts start to feel joyful again.

• Strawberry Shortcakes — the easiest early‑summer treat
• Rhubarb & Custard Traybake — nostalgic and crowd‑pleasing
• Lemon Drizzle Loaf — always in season
• Mini Eton Mess Cups — perfect for bank holiday gatherings
• Rhubarb Fool — creamy, tangy, beautifully simple
• Elderflower & Gooseberry Tart — floral and bright

🌼 This Month’s Kitchen Tip

If you spot British strawberries, buy them. Imported berries are bred for travel; local ones are bred for flavour. Store them unwashed, in a single layer if possible, and enjoy within 48 hours for peak sweetness We’ll be back next month with more seasonal eats, kitchen tips, and delicious discoveries

We’ll be back next month with more seasonal eats, kitchen tips, and delicious discoveries

April is a month of gentle shifts and small joys — the first outdoor lunch of the year, even if you’re still wearing a coat. It’s a fantastic month for fresh, vibrant, and transitional recipes, as we naturally move from hearty winter meals to lighter spring dishes.

April always feels like a quiet turning point in the kitchen. The days stretch a little longer, the light feels softer, and the first proper signs of spring start appearing at the markets. We’re still in the “hungry gap”, so produce can look a little sparse, but what is in season is full of freshness, colour, and that unmistakable spring energy.

This month brings us the first tender asparagus, bunches of crisp radishes, peppery watercress, vibrant purple sprouting broccoli, leafy spring greens, and plenty of spinach. New potatoes return with their buttery sweetness, and of course, rhubarb arrives in all its rosy, tart glory. It’s the moment for food that bridges the gap between cosy and bright: simple dinners, lighter lunches, and bakes that feel like a celebration of the season.

April in the UK is a delicious turning point — spring is waking up. Here’s a fresh roundup of seasonal ingredients to inspire your cooking this month. 

🥬 Vegetables

• Asparagus (early spears—short season, so grab them!)
• Purple sprouting broccoli, spring greens, radishes, watercress, spring onions
• Jersey Royal potatoes (first harvest—nutty and buttery)
• Leaf beet, chard, spinach, turnip tops

🍎 Fruits

• Outdoor rhubarb (tangier than forced—great for crumbles and pies)
• Stored apples and pears (Bramley, Cox, Conference)
• Imported treats: Alphonso mangoes, French strawberries, pineapples

🍽️ Mains & Savoury Dishes

• Asparagus risotto with lemon and chives – creamy, zesty, and packed with spring freshness
• Grilled lamb cutlets with mint and shallot sauce – perfect for Easter or alfresco dining
• Wild garlic and sausage fusilli – punchy and aromatic

🥣 Soups & Starters

• Watercress and potato soup – peppery and vibrant
• Purple sprouting broccoli and Gorgonzola gnocchi – rich and seasonal
• Poached salmon with watercress salad – light and elegant

🥗 Lighter Plates & Sides

• Radish, freekeh & chicken salad – crunchy and wholesome
• Roasted Jersey Royals with pear and walnut – sweet, earthy, and satisfying
• Wild garlic and cheddar scones – perfect for spring picnics

🍰 Desserts & Bakes

• Rhubarb and custard tart – a British classic with outdoor rhubarb
• White chocolate panna cotta with stewed rhubarb – creamy with a tangy contrast
• Carrot cake traybake – ideal for Easter gatherings

We’ll be back next month with more seasonal eats, kitchen tips, and delicious discoveries.

Spring is just around the corner, and I’m already looking forward to the lighter, brighter days — roll on 29 March when the clocks go forward! It can still be chilly, though, which makes March a bit of a tricky in‑between month. The days stretch a little longer, the light feels different, and suddenly I’m craving food that still comforts but hints at the freshness ahead.

This month brings some of my favourite early‑spring ingredients back into season: purple sprouting broccoli, rhubarb, leeks, and the first tender herbs. They’re perfect for adding colour and lift to familiar dishes, whether you’re roasting, batch‑cooking, or planning a Mother’s Day brunch.

🌱 March in the UK is a delicious turning point — winter’s roots are still with us, but spring’s first shoots are peeking through. Here’s a roundup of the ingredients that really shine this month:

🥕 Vegetables

• Root veg: Parsnips, carrots, beetroot, swedes, celeriac
• Brassicas: Kale, spring greens, purple sprouting broccoli, cabbage, cauliflower
• Others: Leeks, chicory, chard, radishes, wild garlic (early season), watercress

🍎 Fruits

• British-grown: Forced rhubarb (especially from Yorkshire), stored apples and pears
• Imported seasonal stars: Blood oranges, passion fruit, clementines

🍲 Hearty Mains

• Slow-cooked beef shin with wild garlic and quinoa – rich and warming with a touch of spring
• Barbecued leg of spring lamb – cured with herbs and spices, perfect for early Easter gatherings
• Pork belly with apple purée and purple sprouting broccoli – indulgent and deeply British

🥣 Soups & Starters

• Spring onion soup with green oil – light and vibrant
• Spinach, leek and pea soup – wholesome and soothing
• Cockle and mussel chowder with spring onions – briny and comforting

🥗 Lighter Dishes

• Purple sprouting broccoli with hazelnuts – simple, seasonal, and perfect as a side or veggie main
• Wild garlic and sausage fusilli – fresh and punchy pasta dish
• Chicory and preserved lemon salad – crisp and zesty with a bitter edge

🍰 Desserts & Bakes

• Rhubarb and custard tart – a British classic with poached rhubarb and creamy custard
• Blood orange loaf cake with poppy seeds – citrusy and vibrant
• Apple and rhubarb crumble – nostalgic and warming, ideal with custard

🎉 Celebrations & Key Events this month

• British Pie Week (2–8 March 2026)
  A whole week dedicated to celebrating one of the UK’s most iconic comfort foods. First launched in 2007 by pastry brand Jus‑Rol, it now marks the first full week of March every year. Research into the nation’s favourites shows we’re still loyal to the classics — think steak & ale, steak & potato, cottage pie, chicken & mushroom, and a good old-fashioned apple pie.
• Mother’s Day in the UK (Sunday 15 March 2026)
  Mother’s Day in the UK always falls on the fourth Sunday of Lent, so the date shifts each year. This year it lands on 15 March — the perfect excuse for a cosy brunch or a bit of home‑baked indulgence.

🌸Brunch ideas: pancakes, muffins, savoury bakes, and easy crowd‑pleasers that work for the whole family.

If you’re planning something sweet, a homemade bake always feels extra thoughtful. A few lovely options:

• Strawberry drip cake
• Shortbread biscuits shaped as delicate pink hearts or flowers
• Buttercream floral cupcakes

I hope this month’s recipes and ideas bring a little comfort and colour to your kitchen. See you next month for more seasonal favourites and new things to cook.

We’ve finally made it to February — January always feels like the longest month, doesn’t it. And with just four weeks until March, spring is almost in sight, even if we still have a few chilly, dark days to get through.

February in the UK is all about comfort, warmth, and making the most of late‑winter produce. This is the moment for hearty, vibrant ingredients that shine in slow roasts, bubbling stews, creamy gratins, and bright citrus‑led bakes. Here are some seasonal favourites to inspire your February cooking.

🥕 Vegetables

• Root veg: Parsnips, swedes, turnips, celeriac, carrots, beetroot, Jerusalem artichokes
• Brassicas: Cabbages (Savoy, red), kale, cauliflower, Brussels sprouts (tail end of season), purple sprouting broccoli
• Others: Leeks, chicory, chard, salsify, scorzonera, winter squash

🍎 Fruits

• Stored British fruit: Apples (Bramley, Cox, Russet), pears (Conference, Comice)
• Forced rhubarb: Delicate pink stalks from Yorkshire—ideal for crumbles and compotes
• Imported winter stars: Blood oranges, Seville oranges (for marmalade), pomegranates, passion fruit, persimmons

🍲 Hearty Mains

• Venison stew with sloe gin & cheesy polenta – rich and warming, perfect for frosty evenings
• Sticky marmalade chicken with ’nduja haricot beans – sweet, spicy, and satisfying
• Tagliatelle with lamb meatballs & artichokes – a twist on classic comfort food
• Pork chops with bean purée, sprouts & apples – earthy and balanced
• Cauliflower cheese –  comforting food, rich and creamy

🥣 Soups & Starters

• Curried swede & coconut soup – creamy with a gentle kick
• Leek bread & butter pudding – savoury and indulgent starter
• Cauliflower & broccoli soup with sourdough croutons – nourishing and cosy

🥗 Lighter Dishes

• Almond-crusted chicken with kale & sumac salad – crunchy, fresh, and vibrant
• Swede, apple & tahini slaw – crunchy and refreshing
• Pan-fried mackerel with caramelised radicchio & butter beans – bold and bracing

🍰 Desserts & Bakes

• Rhubarb, rose & pistachio crumble – floral and tangy with a nutty crunch
• Blood orange loaf cake – citrusy and moist with poppy seeds
• Pear crumble with rum or brandy – classic with a grown-up twist
• Chocolate olive oil cake with hazelnut praline & stewed pears – decadent and elegant

🎉 Celebrations & Key Events this month

• World Nutella Day – 5 Feb – A global celebration of the beloved chocolate‑hazelnut spread
• Chinese Lunar New Year in 2026 falls on Tuesday, 17 February 2026, marking the start of the Year of the Horse— specifically the Fire Horse.
• Valentine’s Day – 14 Feb – The biggest romantic celebration of the year.

We’ll be back next month with more seasonal eats, kitchen tips, and delicious discoveries.

Hello and happy New Year!

It’s January and the start of a new year, festive season and celebrations are over which means many things will seem quieter, slower and I’m sure, like me, you’re looking forward to get back into our normal routines, craving slow-cooked strews, cosy bowls of soup, lighter meals or simply looking for fresh ideas to ease you through the coldest weeks. Luckily, the UK’s winter produce is at its best right now: earthy roots, hardy greens, bright citrus, and the first forced rhubarb blushing its way into the shops.  I’ve gathered a few seasonal favourites to inspire your January cooking.

🥕 Vegetables

• Root veg: Parsnips, swedes, turnips, celeriac, carrots, beetroot, Jerusalem artichokes
• Brassicas: Brussels sprouts, sprout tops, cabbages (Savoy, red), cauliflower, kale
• Others: Leeks, chicory, purple sprouting broccoli (early), onions, shallots, garlic

🍎 Fruits

• Stored British fruit: Apples (Bramley, Cox, Russet), pears (Conference, Comice)
• Forced rhubarb: Early stems from Yorkshire begin to appear
• Imported winter stars: Blood oranges, clementines, pomegranates, Seville oranges, dates

🍲 Hearty Mains

• Venison stew with root vegetables – slow-cooked with red wine, rosemary, and juniper berries
• Beef and ale pie – tender beef in rich gravy topped with golden pastry
• Toad in the hole – sausages baked in Yorkshire pudding batter, served with onion gravy
• Lamb and buckwheat stuffed cabbage – comforting and full of flavour
• Brussel sprouts with pancetta – an easy, flavour‑packed side for weeknights or festive tables
• Cauliflower cheese – comforting side of tender florets baked in a rich, cheddar sauce
• Cheesy leek gratin – an easy, comforting gratin that’s perfect with roast chicken, sausages, or cosy winter dinners
• Potato gratin / dauphinoise – Thinly sliced potatoes baked in a rich, creamy garlic sauce with a golden, bubbling top

🥣 Soups & Starters

• Leek and potato soup – creamy and classic, perfect with crusty bread
• Celeriac, miso and tahini noodle soup – earthy and umami-rich
• Cauliflower and white bean soup with yuzu – warming with a citrus twist
• Parsnip and apple soup – an easy, comforting bowl that’s perfect for chilly autumn and winter days

🍰 Desserts & Bakes

• Sticky toffee pudding – rich sponge with luscious toffee sauce
• Rhubarb and orange drizzle cake – tangy and bright, using forced rhubarb
• Jam roly-poly – nostalgic suet pastry rolled with jam and served with custard
• Blood orange loaf cake – citrusy and moist
• Apple pie – an easy, comforting dessert that’s perfect for autumn baking, Sunday lunches, and festive celebrations

Though, there are still some celebrations this month, “Burns night” (Sunday 25^th January)

📬 Coming Up Next Month

February brings Pancake Day, early signs of spring, Chinese Lunar New Year (Year of the Horse) and plenty of cosy recipes to carry us through the last stretch of winter. Stay tuned for citrus bakes, slow‑cooked suppers, and a few Valentine’s‑ready treats.

🎄December is here!  And with it comes all the festive season in full swing, from parties with colleagues, festive meals out with friends and gathering around the table family, or simply winding down, taking time to recharge staying in with a home cooked, cosy comfort dinner, we hope this edition brings inspiration, warmth, and a touch of holiday cheer.

❄️ In Season Now: December’s Winter Wonders

This month’s produce is hearty, vibrant, and perfect for festive cooking:

• Citrus – Oranges, clementines, and grapefruits bring brightness to winter days.
• Root Vegetables – Parsnips, carrots, and turnips are sweet and earthy.
• Brussels Sprouts – Roast with chestnuts or toss with pancetta and balsamic.
• Leeks & Cabbage – Ideal for soups, gratins, and winter slaws.
• Pomegranates – Jewel-like seeds for salads, desserts, and cocktails.

🌿 Spice rack essentials: Cloves, cinnamon, nutmeg, star anise, and cardamom.

🍷 Recipe of the Month: Mulled Wine Poached Pears – Elegant, easy, and perfect for holiday entertaining.  A showstopper dessert with minimal effort.

Ingredients: 6 Firm pears (peeled but left whole with stalk), 1 bottle red wine, approx 400ml water, 1 juice of an orange and peel, 1 cinnamon stick, 4-5 cloves, 6 tbsp honey.

Quick How-To: Simmer wine, water (just enough to cover the pears), with spices, honey and peeled pears, and poach in a gentle simmer until tender. Serve warm or chilled with a dollop of whipped cream or mascarpone.

🍪 Holiday Baking Central

Whether you’re gifting or indulging, here are some sweet ideas:

• Gingerbread cookies with royal icing
• Spiced shortbread dipped in dark chocolate
• Stollen or panettone for a traditional touch
• Peppermint bark or fudge for easy edible gifts

🎁 Tip: Package baked goods in parchment-lined tins or glass jars with handwritten tags.

🍽️ Mains & Savoury Dishes

• Turkey schnitzel with cranberry ketchup – a playful twist on Christmas dinner
• Venison pie with chestnuts and mushrooms – gamey and indulgent for chilly nights
• Celeriac shawarma – roasted with garlic, honey, and paprika for a punchy veggie main
• Sausage and cider casserole – warming with apples, onions, and mustard

🥗 Starters & Lighter Plates

• Salt-baked celeriac wedges with crispy capers – earthy and crisp
• Wild mushroom and taleggio polenta – creamy and comforting with deep umami
• Pear and Roquefort tarte tatin – sweet and savoury with a French twist

🍰 Desserts & Bakes

• Spiced apple crumble slice – layered with shortbread, compote, and crunchy topping
• Cranberry blondies – tart and sweet with white chocolate
• Quince pudding with cinnamon and ginger – floral and warming
• Clementine tart with Italian meringue and macadamias – zesty and show-stopping

Here’s to closing 2025 on a high note and stepping into 2026 with renewed energy! We’ll be back next month with more seasonal eats, kitchen tips, and delicious discoveries.

🍂 November in the UK brings a rich harvest of comforting produce. Root vegetables, brassicas, and orchard fruits take centre stage, offering the perfect ingredients for hearty comfort foods, soups, roasts, and festive desserts that warm you up as the nights draw in and the air turns crisp.

Whether you’re planning Bonfire Night feasts, cozy midweek suppers, or gearing up for the festive season, or just looking for a new twist on old favorites, November’s seasonal ingredients are here to inspire. Let’s dive into what’s fresh, local, and delicious right now — and how to make the most of it in your kitchen.

🍎 Fruits

• Apples: Gala, Bramley, Braeburn, Cox, Russet
• Pears: Conference, Comice
• Quince, medlars, cranberries (some UK-grown), pomegranates
• Citrus: Satsumas, tangerines, clementines (imported but seasonal)

🥕 Vegetables

• Root veg: Carrots, parsnips, swedes, turnips, celeriac, beetroot
• Brassicas: Brussels sprouts, cabbages (Savoy, red), kale, cauliflower
• Others: Leeks, celery, chicory, Jerusalem artichokes, Swiss chard
• Sweet Potatoes – Roast them, mash them, or bake them into pies.
• Brussels Sprouts – Crisp them up with pancetta or toss with maple glaze.
• Parsnips & Carrots – Sweet and nutty when roasted or pureed.
• Leeks & Onions – The aromatic base of every good soup and stuffing.

🌰 Nuts & Foraged Finds

• Chestnuts, hazelnuts, walnuts
• Wild mushrooms: ceps, chanterelles, puffballs, black trumpets
• Sloes: great for infusing gin or making jams
• Cranberries – Tart and bright, perfect for sauces, bakes, and cocktails.

🍽️ Mains & Savoury Dishes

• Herb-roasted turkey – with all the side trimmings
• mushroom wellington – A vegetarian twist on the classic beef wellington, this dish makes mushrooms the star
• Sausage and cider casserole – rich and warming with apples, onions, and mustard
• Pumpkin and sage risotto – creamy, aromatic, and full of autumn colour
• Celeriac shawarma – roasted with garlic, honey, cumin, and paprika for a punchy veggie main

🥗 Starters & Lighter Plates

• Salt-baked celeriac wedges with crispy capers – earthy and crisp
• Wild mushroom and taleggio polenta – creamy and comforting with a deep umami hit
• Pear and Roquefort tarte tatin – sweet and savoury starter with a French twist

🍰 Desserts & Bakes

• Toffee apple crumble – classic with a caramel twist
• Quince pudding with cinnamon and ginger – floral and warming
• Clementine tart with Italian meringue and macadamias – zesty and show-stopping
• Apple cake with yoghurt and sunflower oil – moist and relatively healthy

🐟 Seafood Specials

• Maple-glazed salmon – Sweet, sticky, and savoury, this dish balances the richness of salmon with the warmth of maple syrup
• Roast hake with salsify, citrus and radicchio – elegant and seasonal
• Popcorn mussels with sriracha mayo – crispy and fun for parties

We’ll be back in December with festive bakes, holiday spreads, and cozy treats to close out the year.

🍂 October is here, and as autumn settles in it comes crunchy leaves underfoot, the scent of cinnamon in the air, and kitchens warming up with roasts, bakes, and cosy slow cooked casseroles and stews.

Make the most of October’s seasonal fruit and vegetables, here I’m highlighting some of the best of easy autumn cooking with ingredients which are perfect for stews, roasts, puddings, soups, and Halloween-inspired bakes.

🍎 Fruits

• Apples (Bramley, Cox, Russet), pears (Conference, Comice)
• Figs, blackberries, plums, quince, grapes, elderberries
• Crabapples, damsons, sloes (great for preserves and infusions)

🥬 Vegetables

• Roots: Beetroot, carrots, parsnips, swedes, turnips, celeriac, Jerusalem artichokes
• Brassicas: Kale, cabbage (red, Savoy), Brussels sprouts, broccoli
• Others: Leeks, fennel, celery, chicory, chard, spinach, lettuce, pak choi
• Squashes: Pumpkin, butternut, acorn, marrow
• Beans & greens: Runner beans, French beans, watercress, rocket

🌿 Herbs & Foraged Finds

• Fresh herbs: Rosemary, sage, thyme, parsley, chives, mint, marjoram
• Wild mushrooms: Chanterelles, ceps, puffballs, black trumpets
• Other wild treats: Elderberries, sloes, crabapples

🍽️ Mains & Savoury Dishes

• Sausage and cider casserole – rich and warming with apples, onions, and mustard
• Venison pie with chestnuts and mushrooms – gamey and indulgent, perfect for chilly evenings
• Pumpkin and sage risotto – creamy, aromatic, and full of autumn colour

🥗 Starters & Lighter Plates

• Salt-baked celeriac wedges with crispy capers – earthy and crisp
• Wild mushroom and taleggio polenta – creamy and comforting with a deep umami hit
• Pear and Roquefort tarte tatin – sweet and savoury starter with a French twist

🍰 Desserts & Bakes

• Apple and blackberry crumble with macadamia topping – classic with a nutty crunch
• Brûléed rice pudding cake with pear compote – nostalgic with a caramelised twist
• Fig chutney with orange and cinnamon – perfect for cheeseboards or toasties

🐟 Seafood Specials

• Steamed mussels with cider, leeks and chorizo – briny and bold
• Steamed cod with curried mussels and carrots – aromatic and elegant
• Squid stew with butter beans – hearty and Mediterranean-inspired

We’ll be back in November with cozy classics and holiday inspiration.

September is that in-between month — there are still some warm summer days, but there’s a crispness in the air that hints at autumn is just around the corner. It’s the season of back-to-school so starting to think about those lunches and then you never really know if you should have a salad or something warmer and comforting for dinner, but generally you still get those odd warm days.

So, as we head back to work after our summer holiday and children are going back to school, getting back into those routines of what to have for dinner can sometimes get a little stressed, so having some easy dinners is just what’s needed.

Back-to-School, Back-to-Lunch ideas

Whether you’re packing for kids or yourself, here are some fresh lunchbox ideas:

• One of our favourites is a pesto pasta salad, with some croutons or toasted ciabatta
• Hummus & veggie wrap with feta
• Pasta salad with cherry tomatoes, mozzarella & basil
• Apple slices with peanut butter
• Mini frittatas with spinach and cheddar
• Toast baguette slices, spread with cheese (goats or feta cheese go very well), top with sliced figs, a drizzle of honey, and a sprinkle of sea salt
• Soups – Use a thermal flask to keep soups and warm grains cozy until lunchtime.

🍂 September in the UK is a glorious overlap of late summer and early autumn produce—think orchard fruits and earthy veg and these ingredients are just perfect for crumbles, roasts, chutneys, and warming stews.

🍎 Fruits

• Apples (Bramley, Cox, Russet), pears (Conference, Comice)
• Plums, damson, figs
• Blackberries, raspberries, blueberries, loganberries
• Grapes, melons, crab apples

🥬 Vegetables

• Root vegetables: carrots, beetroot, parsnips, turnips, swedes
• Brassicas: broccoli, cauliflower, kale, brussels sprouts (early)
• Others: courgettes, aubergines, peppers, tomatoes, cucumbers, fennel, leeks, celery and chicory
• Beans & greens: French beans, runner beans, spinach, chard, lettuce, rocket, watercress
• Squashes: butternut, pumpkin, summer squash

🎉 September Foodie Dates to Celebrate

• September 5 – World Samosa Day: These pyramid-shaped fried snacks are filled with onions, potatoes, cheese, peas and several other fillings. The are very popular in India served alongside a curry, and also in Egypt, South Africa and the Middle East, perfect little appetizers
• September 7 – National Salami Day: A day when salami lovers all around the world encourages people to explore salami! So why not pop it in a sandwich, scatter some on top of a pizza, or chopped up in a pasta dish? Be adventurous and explore the different types of salami
• September 13 – International Chocolate Day: Treat yourself whether it’s enjoying your favourite chocolate, baking or visiting your local chocolatiers! One think I learn when I googled this date is that it’s also Milton S. Hershey, the founder of Hershey Chocolate Company’s birthday, what a coincidence
• September 22 – First day of Autumn: This marks the autumnal equinox in the Northern Hemisphere, meaning our days become shorter and the nights are longer. This is definitely when comfort food and mugs of hot chocolate will be needed

I’ll be back in October with more autumn cooking ideas and spookily good treats.