How to make the most of autumn ingredients

For more recipes, check out our The best autumn recipes, The best fall cocktails and The best fall salad recipes.

Apples

British apples can be found from August to February, but are at their best between October and December, making them an autumn highlight. Choose fruit that isn’t bruised or wrinkled, and don’t be fooled by the shiny skin – apples are often waxed for aesthetic reasons. Comforting apple crumble is a must at this time of year, whether you like the classic Apple and blackberry crumble and Sweet apple and caramel crumble, or a Apple crumble with alcohol with bourbon. If you’re entertaining, try a Spiced caramel apple platter or our ingenious and effortless Apple and caramel croissant cakeApples can also be used to add sweetness to savory dishes, such as our Cauliflower and apple salad. Further, Sausages with apple and onion sauce It’s a cozy winter warmer. Check out our The best apple recipes For many more ideas.

Beet

Earthy, rich and sweet in flavour, beets are related to spinach and chard, despite their deep red colour and bulbous shape. They are also just as nutritious as their cousins, and their vibrant colour makes them a fun ingredient. borscht with blue cheese toast, or slice or grate beetroot into salads, like ours Beet, carrot and freekeh salad and rainbow saladYou can even bake with beets: try our Beetroot Brownies and see if people can guess the secret ingredient. Watch over 40 beetroot recipes For more ideas.

More like this

black cabbage

black cabbage The leafy green is at its best between July and October and is packed with nutrients. Its robustness means it stands up well to cooking, making it ideal for soups, stews and more. Sausage Casseroles Or, it can be mixed with minestrone for a more intense flavor. Its earthy flavor is also a good accompaniment to dairy products, as in our Eat Your Veggies Quiche, Creamy ricotta meatballs in a soup and Decadent Truffle Green Lasagna.

Damson plums

This small plum-like fruit is a highlight of the season. Damson plums As you might imagine, it can be used in the same ways as plums – try making jam or infusing it in gin, or baking it to make classic autumn treats like crumbles, tarts and cobblers. recipe for damson plum slices It’s an easy way to use up a surplus, along with buttery puff pastry and sweet marzipan; serve with plenty of custard. Or try making your own. plum clock.

Figs

United Kingdom fig The season runs from July to October and they are best harvested when they are plump and their skin is dark. Enjoy figs raw: try our fig salad recipematch with Baked feta cheese or cut into slices toast with labneh – or roast, grill or bake to create deeper, caramelized flavors. Highlight figs with our exclusive fig cookies or a squid upside down fig cakeOr, for a fall dinner, make a crispy Filo fig pie Served with brandy cream.

Parsnips

ParsnipsA member of the carrot family, they are at their best in the colder months, as is the case with many root vegetables. They are delicious roasted with honey and are served alongside Sunday lunch, but can also be prepared in a silky smooth soup or slow-cooked. Their sweetness and robust texture means they are also great for topping off vegetarian main dishes. Our nutritious Parsnip curry It’s a crowd-pleasing plant-based dinner, or serve our own Parsnip, sage and apple Wellington for a stunning vegan centrepiece. If you have any leftovers after a roast, use them in a Carrot and parsnip dhal.

Pears

There are hundreds of varieties of pears, and like apples, they vary greatly in flavor and texture. From buttery, sweet, and bright red to thick, firmer-textured ones, it’s always best to taste them before using them, so you know how much sugar to add or how long to cook them. If you like baking, try our Pear and salted caramel blondiesawesome pear cake either Pear and blackberry crumble barsBut if you’re looking for dinner inspiration, pears can also be used in savory main dishes, like our Platter of sausages, pears and parsnips – an easy, seasonal weeknight meal. Try more of our The best pear recipesincluding poached pears and chocolate pear puddings.

Plums

Sweet with a slightly spicy touch. plums They work well in crumbles, tarts and pies, as well as in salads, chutneys and other savoury dishes. To choose a ripe plum, squeeze the fruit gently – it should give a little and not be too hard. Use a surplus of plums. easy plum jambake a nice one Plum and pistachio frangipane tart or simply Bake the plums until smooth and serve with whipped cream. For your next dinner party, try our Sticky plums and grey early ribs with plum and sesame salad for an impressive main dish.

Quince

quinces They look like a hybrid of an apple and a pear, but they are quite different: they are firmer and heavier, they are bitter and astringent, but they turn pink and take on a floral flavour when cooked. Like apples and pears, they can be used in both sweet and savoury dishes. For a fresh twist on a Sunday roast, try our Sticky ham glazed with quince and pineapple sauce. Or, for dessert, our quince and honey cake Combines several winning seasonal flavors.

Swiss chard

Swiss chard Swiss chard is in season best between July and November, and this dark green leafy vegetable is one of the most nutrient-dense foods around. A single serving (175g) covers the daily requirement of vitamins A and K, as well as almost completely covering the requirement of vitamin C, so it is definitely worth adding to your stews, soups and casseroles. To make Swiss chard the star of the show, try our Salmon and chard pie wrapped in crispy filo dough, or Roasted pumpkin, feta cheese and chard borek for a vegetable bake. Vegans will love a colorful Yellow chard and tofu curryOr, for an indulgent brunch, make Eggs in cocotte with chard and smoked haddock.