Savouring the seasons

Economical recipes for seasonal eating

With ever-growing concerns over the cost of living, the idea behind this collection of recipes is to help us all to eat healthily, economically and seasonally with an awareness of how our eating habits impact the environment. 


Home-made soups are easy to make and capitalise on what is seasonally available, so every month we have a soup of the month.


We include meat and fish and vegetarian suggestions but we are selecting cuts of meat and types of fish that are inexpensive and perhaps underused but definitely delicious!


All recipes are for 4 people (adults) unless otherwise stated.


This is traditionally the month in which we would celebrate and thank God for the harvest.


A month in which lots of fresh vegetables and fruit are available:

plenty of new potatoes, lots of British tomatoes, courgettes and squash, garlic, shallots, onions, greenhouse-grown aubergine and peppers, runner beans and other beans, young carrots and turnips, spinach and chard, cauliflower, sweetcorn, plums, blackberries, apples and early pears, autumn raspberries and cobnuts (hazelnuts).


By October, it’s beginning to feel more autumnal. This is the month for foraging for mushrooms. If you can tell an edible mushroom from a toadstool, then great – free food! However, the consequences of getting it wrong can be serious, so make sure you know what’s what! As a rule, it’s safer to buy them. As well as mushrooms, our seasonal veg now includes big potatoes, pumpkins, cauliflower and sprouts, leeks, beetroot, carrots and parsnips, turnips and swede, cabbage and kale. October is also a great month for British apples and pears, and quince.