After cooking, season the cobs with salt and freshly ground black pepper and serve with lots of melted butter. Alternatively, cut the kernels straight off the cob and use in a recipe for a spicy salsa, with heaps of chilli, coriander and lime juice, or simmer in stock with chicken or crabmeat for a sweet Chinese-style soup. Liven up brunch with sweetcorn fritters, popular both in America and Australia, and serve with a zesty lime mayonnaise, tomato salsa or rashers of crisp bacon.
Aubergine is often found baked in a Greek moussaka or Provençale ratatouille; roasted and pureed with garlic, tahini (sesame seed paste), lemon juice, salt and cumin for the Middle Eastern dip, baba ghanoush; thinly sliced and fried to make aubergine crisps.
BABY GLOBE ARTICHOKE
These are at their best this time of the year. To make them even more appetising they are also very good value at the moment. Try a great little all-rounder – tray-baked artichokes with almonds, breadcrumbs & herbs. This brilliant stuffed artichoke recipe is a lovely antipasti or the perfect side for meat and fish.
Whether it’s candy, purple, white or golden we have the beetroot you choose for your menus.
Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Once cooked, the flesh becomes pink throughout.
A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. You could roast it, chop it and dress it with walnut oil and chives, or perhaps bake it in olive oil and cumin seeds, then dot with feta and bake again. Simply delicious!
This unusual variety of beetroot has tender pure white roots which are mild but very flavourful and sweet. Useful in cooking as it won’t turn everything else purple! Particularly good with fish and poultry.
Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. How about roasted in a salad with chives, feta and honey vinaigrette. The leaves are delicious too!
Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best.
It may still be summer (not for long). This tuber has a very distinctive flavour, a little like carrot, and is also pretty sweet. It makes the perfect ingredient for the coming season.
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for its blanched white, yellow-tipped leaves. How about a chicory & orange salad with ginger dressing or griddled chicory with figs & bitter leaves?
Cobnuts, which grow in Britain, are a type of hazelnut. You may be able to buy fresh nuts, particularly native cobnuts, still in their husks when they’re in season in early autumn, but most are sold dried and processed. When young and fresh cobnuts are delicious to eat fresh from the shell for the lovely coconutty flavour. Once a little older use them to eat or cook as with hazelnuts.
Recipes for courgettes come in as many shapes and sizes as the vegetable itself. They can be sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips, grated and added to a quiche, or dressed up in a creamy lemon sauce and served with pasta.
The classic and cool cucumber – try pickling them as a delicious addition to burgers or sandwiches, or whizz them up into a cool and creamy soup. Not forgetting a few slices of cucumber make a perfect addition to a cool glass of Pimms.
Looking for a damson recipe to use up a glut of fruit? This late summer fruit is great in many recipes: stirred into a fool, stewed to make jam or slow-cooked into a sauce to serve with meat.
Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.
This striking fruit, with its fresh green or deep purple skin and vibrant deep pink flesh, is a wonderful addition to the summer table. Figs have a naturally high sugar content, making them an ideal match for equally intense ingredients, such as salty prosciutto – a classic Italian combination. You could also drizzle with honey and grill and serve as a great warm salad.
As they have a soft, delicate, aromatic flesh, greengages are best appreciated raw. If cooking with greengages, crème fraîche or Greek-style yoghurt will enhance their natural sweetness in fools, bavarois, mousses and ice creams. Vanilla and almond complement their flavour in pies, crumbles and sponges.
We have Trompette, Girolle and Cep mushrooms, all looking good.
These have delicate, parmesan and blue cheese aromas with intense, mushroom flavours. Most often though, dried trompette mushrooms are rehydrated in warm water, and are then pulled into long, thin strands and used as a delicate garnish for scallops, white fish or beef. The trompettes are also delicious when stirred into risotto, or even blended into a trompette tapenade and slavered on crusty bread.
These have a deliciously nutty and peppery flavour that works well in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.
Porcini mushrooms, also known as ceps, are the king of all mushrooms and are now starting to make an appearance as we head into autumn. They are meaty, rich and very versatile. They work best cut up in slices and pan fried in olive oil and butter. Finish with a chiffonade of parsley and a touch of truffle oil. Serve on poilane toast and you will be very happy.
From pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Stir meltingly sweet cubes of fried pumpkin into risottos or curries, offsetting the sweetness with fragrant herbs such as sage or thyme, or warming spices such as ginger.
One of the more anticipated autumn fruits, this is now ready for supply as it has turned from green to a better yellow colour. It is a versatile fruit with a flavour that can accompany many different dishes. Ideal for making jelly and grated over apple (before baking) for a twist on tarte tatin or the humble crumble.
Starting to come through this time of year. Cracking for a tarte tatin or roasted with coriander seeds and brown sugar.
Venison, rabbit, wood pigeon, grouse are all starting to come through.