October seasonal update
From seasonal vegetables to game and seasonal fruits, read our monthly market report to draw inspiration for your October menus
are apples good for human health?
Apples are fruits that are rich in fibre, vitamins, and minerals. Apples are also a source of antioxidants and help neutralise free radicals, reactive molecules that can build up due to natural processes and environmental pressures.
The Bramley apple is available all year round, however varieties such Cox, Gala, and Bramley Braeburn and Egremont Russet are usually available from late September/October.
Apple Recipes
Chef de cuisine Francesco Dibenedetto at the two Michelin-starred restaurant Brooklands by Claude Bosi uses the best British apples and wild meadowsweet in his apple dessert.
Beetroot is a nutrient-rich vegetable with numerous health benefits. It is an excellent source of essential vitamins and minerals, including folate, potassium, and vitamin C. One of the key benefits of beetroot is its high concentration of nitrates, which have been shown to improve blood flow, lower blood pressure, and enhance athletic performance by boosting oxygen delivery to muscles. It also allegedly has anti-cancer properties, making it an incredibly versatile superfood.
Beetroot Recipes
Liam Nichols, former chef from Michelin-starred restaurant Store at Stoke Mill shares his recipe for glazed beetroot with cheese curd, nuts and seeds and tarragon emulsion.
Is potato good for you?
Potatoes are rich in vitamin C and is a source of potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system.
Known for it's versatility, potatoes are an excellent ingredient and can be used in a wide range of dishes and recipes.
Potato Recipes
Robin Read, chef/patron from The Counter by Robin Read joined us on stage in September for The Staff Canteen Live at Universal Cookery & Food Festival, where he cooked a confit Ratte potato with sauce soubise as well as a baked turbot, leek and potato agnolotti, chives and caviar.
Both of Robin’s recipes can be found in his member profile.
Robert Taylor from Tallow in Tunbridge Wells shared his recipe for Glazed pigs cheek with baked potato mousse.
What is the healthiest way to eat pumpkin?
Pumpkin is rich in vitamins, minerals and antioxidants, making it a super ingredient to use in cooking. Pumpkin can be eaten plain, roasted, or add pumpkin puree to eggs, healthy muffins, soups, stews or sauces.
With it's range of complex nutrients and antioxidants, pumpkin can help boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.
Pumpkin recipes
Back in 2017, member Anton Kovalkov shared his recipe for Millet and pumpkin dessert inspired by his grandmother.
Or why not try Francesco Mazzei pumpkin and sage soup?
How to prepare pheasant?
The pheasant shooting season begins on October 1st. One of the most popular game birds there is, the hunting of pheasant meat for pleasure - and the ensuing waste - have long been a source of controversy in Britain.
But as more and more chefs use it and the public appetite for game increases, self-regulation in the industry has improved, meaning waste has diminished and more pheasant has made it onto plates.
This micro-vegetable works with most poultry or game and is also the perfect addition to soup or salad. Ghoa Cress is an interesting ingredient; most people are unaware that the seedpod can also be used.
Why not try this recipe for Asian poached pheasant with game stock?
When is skate in season?
Skate refers to the 'wings' or the fins of a cartilaginous flatfish which is rarely used, but its distinguishable flavour and firm flesh give it a scallop-like profile.
It is fairly versatile in that it can be paired with subtle, aromatic flavours, but does a good job of balancing out stronger flavours too.
We suggest pairing skate with sea fennel. A plant found from the beaches of the Black Sea to the coast of the North Atlantic Ocean, it tastes of fennel and asparagus. Precise dosage is needed due to its concentrated aromas.
Gregory Marchand's recipe for skate (or aile de raie, as it is called in French) à la Grenobloise with seaweed is a great example of how to make the best of an underrated cut of fish.
How tO cook Jerusalem artichokes
Jerusalem artichoke bears its name because it tastes like globe artichokes, however it is not from the same family at all - it is in fact a variety of sunflower native to North America.
Like the French artichoke its flavour profile is nutty and sweet, but it is slightly tangier and more earthy than the globe, and its texture is crunchier - meaning it pairs well with game and deep flavoured-sauces. They work well sauteed, pureed, roasted and can even be deep fried and served as an alternative to chips.
Shiso Purple can be used in a variety of dishes and is also extremely decorative. It tastes best when combined with earthy flavours like wild mushrooms and will go very well with Jerusalem Artichoke.
Watch chef Jocelyn Herland make a dish of Jerusalem artichokes and black truffle:
Fresh mussels and frozen supermarket mussels are incomparable - best wait until October for fresh ones. They can be a starter, part of the main course or the principal dish themselves. Steam or sauté them and serve with chips for an authentic ‘moules frites’ experience.
Why not try this Giant Cromane Mussels, smokey onion, ancho chilli and mussel stock sauce recipe by Chad Byrne
WATCH: Cod, Lovage and Mussels recipe from Jarad McCarroll, head chef at Restaurant Ours
When is celeriac in season?
Removing the skin can be tough work, but it is worth it. Celeriac offers an alternative to turnips and potatoes as you can mash or roast them for great results. At their best from late September through to April, this root vegetable can also be used as an ingredient in soup and casseroles and other slow-cooked dishes.
What goes well with duck?
Not only is duck a flavoursome meat, but it has some strong health benefits too - it is a great source of protein, B-vitamins, iron and essential minerals, making this a great choice of meat to incorporate into a dish.
Duck meat is very versatile and goes very well with both sweet and sour food pairings. From caramelised onions to balsamic reduction and orange sauce to pepper, soy sauce and fennel. Try serving it with roasted vegetables, in salads or even in a curry.
Watch two Michelin star chef, Mark Birchall, cook honey roast Sladesdown duck, girolle, sweetcorn and beans, ragout and whey, liver and truffled honey
Looking for more duck recipes?
What does a guinea fowl taste like?
Guinea fowl or guinea hen is a small bird often compared to chicken and partridge but with darker meat. The flavour of the bird is often compared to pheasant, or described as extra-tasty chicken.
A guinea fowl's lean meat is often paired with strong herbs and spices and is often fried like chicken, braised with herbs and root vegetables, or roasted with butter or duck fat.
Watch Imi Kader, Executive Chef of London's Chelsea Harbour Hotel, create a duo of guinea fowl with polenta and potato recipe.
Looking for more guinea fowl recipes?
Are you using any of these seasonal ingredients in your menus? Upload your pics and recipes to our Chef+ mobile app!
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