What's In Season

What’s In Season: November

1st November 2021

Welcome to our latest What’s In Season for the month of November. The coming month’s produce is full of flavour., ready for hearty, warming recipes as the weather turns frosty. November’s star seasonal goods are hugely versatile, so you’ll be spoilt for choice when it comes to deciding how to use them in your kitchen.

In-season means you’re buying fresh produce at the peak of it’s quality. It also means it’s more local, coming from British farms straight to your door. 

We’d added some delicious recipes and cooking suggestions to help inspire the use of these delicious ingredients – all ready to add to your basket. 


Chard

This leafy green adds an earthy depth to dishes, and is dense with nutrients. The leaves can be eaten like spinach – add them to you next sandwich or salad for added texture and flavour.

When is chard in season?

Chard is in season from June to August, then again from October to April.

How to cook chard?

Cook the leaves and stalks separately or add the stems in a few minutes longer because they’re firmer.

Try this recipe for garlic and lemon rainbow chard.


Cabbage

The cabbage family is huge – but among the most popular are the white, savoy and red varieties. They each have their unique taste; savoy cabbage, for example, has a nutty, mild taste, and picks up flavours such as garlic, butter and lemon, really well.

When is cabbage in season?

Cabbage has a relatively long season from autumn until early spring.

How to cook cabbage?

The method of cooking depends on which cabbage you’re working with, but most are so versatile that you can boil, steam or stir-fry them for great results. Red cabbage is one to use in the slow cooker, but it’s also good for shredding raw and popping into wintery salads.

Try our recipe for pomegranate and tomato braised cabbage.


Wild mushrooms

There are many varieties of wild mushroom, including the chanterelle, whose meaty texture lends itself well to a wild mushroom risotto, or sautéed on toast with butter.

When are wild mushrooms in season?

End of October is the perfect time for wild mushroom-hunting.

How to cook wild mushrooms?

Sautéed with butter – simple.


Chicory

Chicory, which comes in red or white, adds a wonderful kick to hearty autumnal meals. It’s often used add flavour to dishes thanks to its heat, but its leaves are often eaten like celery. The chicory roots and leaf buds can be boiled.

When is chicory in season?

Chicory is in season throughout winter.

How to cook chicory?

Chicory can be eaten raw or cooked. Toss the leaves in a salad or stir fry, while the head can be baked, poached or griddled.


British Pears

Pears, in their many varieties, may have a gentle flavour, but they an add a lot more to dishes than first meets the eye.

When are pears in season?

From September to January.

How to cook pears?

This juicy, delicate fruit can be poached, roasted, grilled or pan-fried, and added to salads or cheese boards. Pears are also a lovely addition to many sweet treats – try our pear and ginger upside down cake recipe.


Cranberries

This sweet and slightly sour fruit is the perfect accompaniment to autumnal dishes. And they’re super healthy, too – packed with Vitamin C. Bright red and tart in flavour, they’re great in pies, stuffing and puddings.

When are cranberries in season?

Pick your cranberries from October to December.

How to cook cranberries?

Simmer a few cups of fresh cranberries in a little water, sugar and lemon juice. This will make a delicious compote or sauce to be used with meats, or in your favourite gin for something more festive! 


Chestnuts

Nothing says autumn and winter quite like roasted chestnuts. They’re not only the perfect accompaniment to hearty meals, but also a great standalone snack when your hunger just can’t wait for dinner.

When are chestnuts in season?

Chestnuts are in season from mid-September to November.

How to cook chestnuts?

Simply make a small indent in their skins and put your chestnuts in the oven for around half an hour, then peel off their shells when they’re still warm.


Goose

Dark and full of flavour, goose is a traditional Christmas dinner centrepiece. Its strong flavour means you can pair it with more aromatic stuffing than you could with other festive meats.

How to cook goose?

Pour boiling water over the goose to help the skin crisp up, dry and leave until the skin has almost dried, then roast with salt, under tin foil, which you can then remove for the last 30 minutes of cooking.

How long you cook it for depends on its weight, but will take between one and a half and three and a half hours.


Duck

Roast duck is a staple for this season – not just for Christmas. It takes patience to perfect – but the results will be worth the effort. 

How to cook duck?

For a whole duck, prick the skin, season with salt and roast for 20 minutes plus another 20 minutes per 500g.

Dry out the breast for a few hours before slowly heating in a pan to melt the fat and crisp it up. Cook the legs in the oven until both sides are crisp.


Wild Cornish prawns

Cornish prawns may be on the smaller side, but they pack a punch taste- and texture-wise. These prawns are incredibly versatile – add them to a stir fry or paella, or even a sandwich with lemon and mayonnaise for an indulgent but quick lunch.

How to cook wild Cornish prawns?

Bring a pan to the boil and add the prawns for five minutes, allow to cool then peel and enjoy. 

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