Eat Seasonal: October

Eat Seasonal - October

Autumn, a time to celebrate the beauty of the outdoors, nature and the produce is provides. As the leaves start to turn golden brown, we welcome October and the wholesome ingredients we’re stocking our fridges with this month.


Take a long walk in the picturesque British countryside this autumn and you’ll find mushrooms emerging from the earth in their thousands. With their meaty texture and earthy taste, mushrooms are the delicious addition to a rich autumnal meal. For a simple after work supper, try our delicious tagliatelle recipe:

Wild Mushroom Tagliatelle

8-10 wild mushrooms (Oyster, Girolles, Enoki, Shiitake)
2 tbsp olive oil
2 garlic cloves, finely sliced
500g fresh egg tagliatelle
3 tablespoons creme fraiche
1/2 cup of white wine
bunch fresh tarragon leaves
50g grated parmesan

Heat olive oil in a large frying pan over a medium-low heat. Add the onion, garlic and mushrooms. Fry gently, add white wine and simmer until reduced. Add the creme fraiche and mix in the boiled tagliatelle. Finely chopped tarragon and sprinkle with a handful of grated parmesan. Finish with a pinch of salt and pepper to taste.


Butternut Squash


One of the finest of winter’s squash, this month we welcome the British butternut.  Sweet, rich and flavoursome, butternut squash makes a nutritious and wholesome addition to an autumn dinner. Team with sage or bacon — the perfect pairing.

Buy The rind should be firm and unbroken in a matt beige. The bigger the squash the more developed the flavour.
Store One of the longest keeping vegetables, store your squash in a cool, dry, well-ventilated room. They should last for up to three months!
Cook Preheat oven to 180, cut butternut into small cubes and place on a baking tray. Rub with a clove of garlic, drizzle with olive oil and sea salt crystals, then bake until golden brown. Delicious!


2High in iron and low in calories, Kale is a nutritional powerhouse highly acclaimed with nutritionists and health gurus alike. With more vitamin C that an orange, the queen of greens is high in vitamin A, phytonutrients, calcium and antioxidant carotenoids.  Lightly steam or roast in the oven with a sprinkle of salt and extra virgin olive oil for a healthy alternative to crisps.



5If you love poultry, duck is a highly nutritious and palatable choice. A great source of protein, without the skin, duck breasts have a lower calorific value than skinless chicken. Rich in iron, selenium and vitamin B3, we love our duck breasts pan-fried with dauphinoise potatoes and steamed kale — a hearty choice to warm on a cold autumn day.


Author: Jigsaw

Leave a Comment

Your email address will not be published.