This month's newcomers...
Apples (egremont russet, blenheim orange, orleans reinette), blackberries,
cabbages, chillies, damsons, elderberries, juniper berries, kale, mushrooms
(ceps, chanterelles, oyster), pears (beth, williams, merton pride), peppers,
pumpkins, sweetcorn , crayfish, red grouse, goose
Still in season: Artichoke, aubergine, basil, beetroot, broccoli,
cabbages, carrots, courgettes, cucumber, crayfish, fennel, french beans,
garlic, hare, lamb, new potatoes, onions, pak choi, rabbit, radishes, red
grouse, rocket, runner beans, sorrel, watercress
; apricots, blueberries, greengages, loganberries, peaches, plums, late
raspberries, redcurrants
Editor's pick of seasonal recipes: Baked apples
with dried mango and macadamia nuts ; Sweet
and sour pork with apples ; Pasta with kale,
chilli and anchovy ; Wild mushroom pâte with
glazed cranberries ; Jamie Oliver’s grilled
mushroom risotto made with fresh chicken stock ; Sweetcorn
fritters with creamy rocket pesto; Poached
pears with butterscotch sauce ; Roasted
pepper, caper, olive and goat's cheese pasta salad ; Honey-glazed
pumpkin wedges
SEASONAL VIDEO: watch Gordon Ramsay cook baked
pork chops with a piquant sauce
VEGETABLES
Artichoke Harissa lamb with couscous and
artichokes ; Spinach and artichoke gratin
; Artichoke soup ; Lamb
and artichoke skewers ; Artichoke, beetroot
and potato salad ; Stuffed Artichokes
; Artichoke and asparagus 'mimosa' ; Parma
Ham and Artichoke Frittata
Aubergine Cumin lamb and aubergine stew
; Lamb stew with aubergine and saffron tomatoes
; Seared tuna with roast aubergine salad with Asian
dressing ; Almost moussaka ; The
perfect ratatouille ; Sweetcorn blinis with
aubergine and tomato ;
Aubergine, goat's cheese and cherry tomato stacks
; Mackerel and aubergine bruschetta, with pimento and
tomato salsa ; Melanzane alla parmigiana ;
Spicy aubergine pot (Qie zi bao) ; Aubergine
wraps ; Baked Chicken with Aubergine,
Courgette and Tomato
Beetroot Smoked eel with celeriac, beetroot and
horseradish remoulade ; Warm beetroot,
watercress and grilled goat’s cheese salad ; Salad
of roasted baby beets with balsamic dressing ; Candied
beetroot with feta and dill
Courgettes Courgette, lemon and mint risotto with
mascarpone ; Courgette, queso fresco and
basil omelette ; Courgettes with vinegar and
mint ; Zucchini ripieni ; Baby
Pea, Broad bean and Courgette Salad with Pancetta a La Grecque ; Courgette
and red pepper salad ; Stuffed courgette
rolls
Cucumber Cucumber and salmon canapes ; Cucumber
and minted peas ; Venison kofte with
cucumber raita ; Prawn laksa with cucumber
; Salmon rissoles with creamed cucumber and dill
; Chilled cucumber and dill soup ; Seared
sesame tuna on a cucumber, bean sprouts and mint salad with Asian cress ;
Chilled gazpacho with cucumber pearls ; Chilled
cucumber soup
Fennel Dinner Tonight: Fennel Provençale with
penne ; Fennel and manzanilla monkfish with
couscous and salsa verde ; Smoked haddock
and fennel carpaccio ; Endive and fennel
salad with mint and orange-blossom dressing ; Fennel
and Smoked Salmon Salad ; Pork and fennel
souvlaki in pitta with rocket and red onion ; Fennel
soup with spicy merguez sausage ; Turbot
fillets with fennel and lemon ; Radicchio,
fennel and figs ; Lamb with wild fennel and
tomatoes ; Braised Fennel ; Brown
trout baked with fennel
Kale Pasta with kale, chilli and anchovy
; Kale salad with lemon, feta, pine nuts and raisons
; Braised kale with pancetta ;
Mint Beetroot, blood orange and mint salad
; Melon with mint and lime ; Pineapple
ravioli with iced mango and mint ; Courgette,
lemon and mint risotto with mascarpone
Mushrooms Mushroom pilaf with spinach ; Jamie
Oliver’s grilled mushroom risotto made with fresh chicken stock
; Wild mushroom pâte with glazed cranberries
; Salami and mushroom hash ; Mushroom
and prawn risotto with lemon and mascarpone ; Wild
mushroom bruschetta topped with taleggio cheese ; Mushroom
on Toast ; Wild mushroom soup with madeira
; Paneer, Mushroom and Spinach Wraps ; Grilled
flat mushrooms with marscarpone, blue cheese and basil ; Wild
Mushroom, Garlic And Mint Pizza ; Oyster
mushrooms with garlic
Pak choi Char siu pork on steamed pak choy and
sweet orange sauce ; Stir-fried sesame soy
greens ;
Parsley Gremolata ; Pan-fried
fish with gremolata ; Salsa verde
Peppers Roasted pepper and spelt salad
; Provencal stuffed summer vegetables ; Roasted
pepper, caper, olive and goat's cheese pasta salad ; Bucatini
with roasted red pepper, ginger and coriander sauce
Pumpkins Pumpkin soup with chermoula ; Roast
butternut pumpkin ; Honey-glazed pumpkin
wedges ; Roasted pumpkin crostini with
pancetta ; Roast pumpkin, goat cheese and
walnuts ; Pumpkin risotto ; Pasta
with pumpkin and chestnuts ; Spiced Pumpkin
Cake
Rocket Rocket, basil, mint and parsley soup
; Beef carpaccio with rocket ; Rocket
cocktail
Rosemary Rosemary lemon chicken ; Rosemary-braised
carrots ; Lemon and rosemary popsicles
; Risotto with rosemary and parsley ; Lemon
and rosemary ice-cream ; Red onion and
rosemary farinate ; Rosemary shortbread
Samphire Hake in agrodolce with samphire
Sorrel Warm roasted vegetable salad
Spinach Spinach with pine nuts and raisins ;
Spinach fiorelli with gammon and mascarpone
; Spiced spinach-stuffed lamb ; Spinach
tart with bacon and feta ; Simple spinach
and lentil curry ; Sesame spinach ;
Smoked Haddock, Baby Spinach, Cashel Blue and Egg Pizza
; Spinach tempered with cumin and garlic ; Spinach,
pancetta and dolcelatte tart ; Chickpeas,
spinach and bacon ; Spinach with lemon and
parmesan ; Barley and spinach risotto
; Spinach chana dal ; Spinach
and feta pie ; Spinach and fennel soup
Sweetcorn Sweetcorn fritters with creamy rocket
pesto ; Mexican Cornbread ; Bortsch
with sweetcorn, ginger and orange ; Scallops
with sweetcorn puree and quail’s eggs ; Sweetcorn
blinis with aubergine and tomato ; Fried
sweetcorn cakes with sweet chilli sauce ; Roast
partridge with sweetcorn potato cakes ; Roasted
chilli sweetcorn ; Sweetcorn risotto with
bacon
Watercress Watercress and potato soup ; Chicken,
potato and watercress salad ; Watercress,
red chard and mint salad ;
FRUIT
Apples Upside-down apple tart ; Pork
chops with cider apple sauce ; Caramel cream
glazed apple tart ; Sweet and sour pork with
apples ; Suckling pig sandwich with apple
sauce ; Apple snow with date and walnut
biscotti ; Toffee apple muffins ; Cinnamon
Apple Tempura with Toffee Sauce ; Apple pie
; Steamed Toffee Apple and Date Pudding ; Croustade
of apple and coconut ;Spiced apple pancakes
with calvados sabayon ; Celeriac and apple
remoulade with marinated sultanas
Apricots Yoghurt with cardamom apricots
; Pork loin stuffed with apricot, pistachios and cumin
; Saffron chicken with apricots and cardamom
; Warm spiced autumn fruit compote, with roasted nuts
; Goat's cheese and apricot tarts ; Apricot
rose-water cobbler ; Apricot tart
; Roasted Apricot and Orange Marmalade Ice-cream
; Rhubarb, apricot and ginger Chutney
Blackberries Venison with blackberry sauce,
smoked onion purée and onion rings ; Redcurrant
and blackberry smash ; Blackberry
upside-down cake ; Stem ginger and
blackberry pudding ; Loin of Venison with
Blackberry Sauce ; Blackberry Tart with
Lemon Mascarpone and Crystallised Basil ; Blackberry
Parfait ; Blackberry Tart with Lemon
Mascarpone and Crystallised Basil
Blueberries Warm blueberry muffins ; Blueberry
and redcurrant Eton mess ; Blueberry lollies
; Blueberry couscous
Cherries Sweet saffron yoghurt with cherries -
shrikand ; Cherry Clafoutis with Salted
Almond Ice-cream ; Salad of poached
cherries, goat’s cheese, roasted red onions, Parma ham and toasted hazelnuts ;
Black Forest gâteau ; Redcurrant,
Whitecurrant and Cherry fool ; Seared Duck
Breasts with Cherry Sauce
Greengages Greengage and almond tart
Peaches Peach purée with crema catalana
; Peaches and Butterscotch sauce ; Oriental
peach and chicken salad ; Peach Melba
; Peach and champagne soup ; Grilled
peaches with peppered crème fraîche ; Rosy-cheeked
peaches with basil ; Peach Bellini jelly
; White Peach and Crab Salad ; Breast
of Duck with Peach Compote ; White Peach and
Champagne soup
Pears Individual pear tartins with gorgonzola
ice-cream ; Radicchio salad with pear,
watercress and hazelnuts ; Pear Mont Blanc
; Warm spiced autumn fruit compote, with roasted nuts
; Grilled salmon with pear salsa ; Pear
ice cream ; Honeyed pears with parmesan and
rocket ; Pears with star anise ; Poached
pears with butterscotch sauce ; Pear &
Ginger Muffins ; Red wine pears with caramel
cream ; Pear and apple crumble
Plums Plum and Almond Sponge Pudding ; Plum
and Cinnamon Brulees ; Plum and Rum Souffle
Omelette ; Plum and Frangipane Tart
; Plum and kumquat compote ; German
plum cake ; Plums baked in wine ; Plum
and star-anise ripple ; Plum Clafoutis
; Victoria Plum Tarte Tatin with Cinnamon Ice-Cream ;
Simple plum tarts
Raspberries Stichelton with fresh raspberry jam
; Champagne and raspberry gratin ; Raspberry
compote with tarragon cream ; Raspberry and
rosemary sorbet with rose wine ; Salad of
Roast Quail with Raspberry and Walnut Dressing ; Apple,
Raspberry and Ginger compote with lime mascarpone ; Raspberry
and Strawberry Soufflé
MEAT
Grouse Honey-roast grouse with apples, cinnamon
and cider ; Grouse breast salad with
raspberry vinaigrette ; Grouse casserole
with red wine, borlotti beans and juniper
Hare Hare in Ale with Saffron
Lamb Saddle of lamb stuffed spinach ; Lamb
brochettes ; Leg of Lamb Stuffed with
Garlic, Feta and Herbs ; Greek lamb and
tomato casserole with fennel ; Lancashire
hotpot ; Grilled lamb with white beans and
mint ; Lamb chops with rosemary beans
FISH AND SEAFOOD
Crab Crab toasties ; Hot
potted crab sandwiches ; Crab Salad Sandwich
; Classic dressed crab ; Crab
salad with passionfruit dressing ; Crab
spaghettini ; Cucumber Gazpacho with Crab
Mayonnaise on Sourdough Toasts ; White Peach
and Crab Salad ; Crab pie ; Crab
mayonnaise in iceberg wraps ; Potted Cromer
Crab ; Crab gratin ; Crab
brushetta ; Crab risotto ; Sweetcorn
and crab soup ; Tagliolini with crab and lemon
Crayfish Crayfish or prawn étouffée
; Crayfish cocktail ; Crayfish
Salad ; Crayfish Tails with Lemon Thyme
Mayonnaise ; Crayfish Bisque
John Dory Shallow-fried
John Dory with Ratatouille ; John
dory pan-fried with green spice paste
Salmon Salmon and coriander fish cakes
; Cumin salmon with green bean raita ; Grilled
salmon with pear salsa ; Fennel and Smoked
Salmon Salad ; Seared salmon with shallot
and white wine sauce ; Oven-roasted salmon
with red cabbage and beetroot ; Salmon baked
with herbs and caramelised lemons ; Salmon,
bacon and wilted sprout tops ; Salad niçoise
with seared salmon
Sea trout Poached Sea Trout with Gewürztraminer
Sauce ; Wild sea trout and baby leeks with
crushed potato and tomato butter ; Smoked
trout kedgeree
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If you have real Vermont maple syrup on hand a delicious way to treat any type of squash is to cut it up and bake it in a moderate oven on a foil-covered sheet, basting occasionally with the syrup until the squash is done to your own taste. Season with plenty of salt and pepper.
H. Egan, Los Angeles, USA
A problem with many of the 'economical' and green, healthier recipes being put forward from a variety of sources is that many require long periods of oven cooking. The cost of fuel for this method of cooking will increase the fuel bills of poorer and smaller families disproportionately.
david, boston , UK
Rowans; for jelly with grouse,game, mutton etc
N Smith, Hartfield, England
Kale? Not unless the frost has been over it, which is quite unlikely in September.
Chanterelles should be in season soon. They're gorgeous, but I can't find them anywhere in the British shops!
M. R., Stockport,
This is superb, shows the depth available. The most difficult part is then supporting UK farmers, without sacrificing the quality. At The Kitchen in Parsons Green, I have lots of arguments over location of produce, our mixed salad is from Italy, but it's the best in the world (visitthekitchen.com)
Thierry Laborde, Parsons Green London, UK