What’s In Season – October
Looking for new recipe inspiration and wondering what ingredients are in season in the UK in October? Excellent, you’ve come to the right place. We’ve put everything you need to know about October’s early autumn seasonal vegetables in the UK in one place. We’re taking a look at everything from late-season potatoes, to leeks, to blackberries and pumpkins and more, in our collection of seasonal recipes for October.
The shopping bit is easy too with plenty of in season ingredients waiting for you onsite.
Late-season potatoes
Including maris piper and desiree, late-season tatties are great all-rounders, perfect for mashing, baking, roasting and more. Make flatbread pizzas by thinly slicing and boiling potatoes until cooked. Top flatbreads with creme fraiche; add the potatoes, some thyme, a few blackberries and a little oil, then bake until golden. Spice up roasties by coating in a few spoonfuls of harissa before roasting; serve with more harissa stirred through yoghurt.
Try Ocado British Maris Piper Potatoes
Recipes to try:
Crunchy-Topped Dauphinoise Potatoes
An indulgent way to use up your potatoes. Topped with a crispy layer of breadcrumbs and nuts, Nena Foster’s version of dauphinoise potatoes is seasoned with smoked sea salt for added richness and depth.
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Spiced Potatoes With Honeyed Yoghurt and Tamarind
Add some spice to your autumn potatoes. These golden pan-fried potatoes are sprinkled with fiery cayenne and sweet paprika in this delicious side dish. The heat is tempered by the cooling yoghurt and tamarind brings tartness, adding to the overall complexity of flavour in this recipe by acclaimed chef Saliha Mahmood Ahmed.
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Blackberries
With the wonderful balance of sweet and sour, blackberries pair with a range of flavours and can be enjoyed in both sweet and savoury dishes. Blend them into a vinaigrette dressing, or try in a salad along with apples, walnuts and goat’s cheese. Pop into cakes or ice creams, or simply dip into melted chocolate. They also go beautifully jammy when roasted with meat, and they’ll cut through the richness of oily fish such as mackerel.
Recipes to try:
Blackberry Drizzle Loaf
Sticky blackberry drizzle? Yes please! Put your blackberries to good use with this easy loaf cake by Nena Foster, which uses kefir instead of buttermilk to achieve a light, soft crumb. It’s topped with a generous drizzle of sticky blackberry icing and a handful of crunchy pistachios.
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Blackberry and Brown Sugar Cake
This cake recipe by Flora Shedden is a great way to celebrate this seasonal hero. But it’s just as good made with gooseberries instead, the quantities and method are the same.
Roast Beetroot, Feta and Blackberry Salad
Sweet beetroot loves to take on sharp ingredients like goat’s cheese and seasonal blackberries. This vegetarian recipe is full of seasonal flavour and is a great way to use up ingredients and cut down on food waste.
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Celeriac
This is one versatile root. Try it fresh, grated and dressed with lemon, mayo, mustard and parsley as a remoulade sauce, turned into a silky soup and scattered with toasted hazelnuts, or mashed as a topping for a fish pie. For satisfying veggie mains, use in place of the meat in a chicken pie; or boil wedges, then coat in a lemon and parsley crumb and fry for a tasty take on goujons. The leaves are edible too: just pan-fry or roast in oil until crisp for a tasty side.
Recipes to try:
Celeriac Steaks, Miso Mushrooms, Bean Mash and Herb Oil
A rich and warming recipe, boasting plenty of comforting umami from the roasted miso mushrooms. Enjoy this vegan and gluten-free supper as an impressive dinner party main.
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Celeriac and Potato Gratin
Celeriac has a light and nutty flavour that makes lovely creamy autumnal gratins and soups. Here, we’ve paired it with potato and gruyère to create a next-level comfort food dish.
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Salt Baked Celeriac with Apple and Kale Salad
Cooked this way, knobbly celeriac is deeply savoury and delicious. Crack and scoop into a wholesome salad peppered with apple, kale, pomegranate seeds, walnut halves and fresh herbs.
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Kohlrabi
A relative of the brassicas (think cauliflower, broccoli and cabbage), this has a flavour somewhere between a radish and a turnip. It can be roasted and tossed in oil or butter with some sea salt, glazed as you would carrot, or turned into a gratin. Serve it raw, shredded in a slaw with cabbage and carrots in a dressing of soy, rice vinegar and sesame oil. For something a bit different, ferment it in a kimchi, or pickle it with a few whole spices.
Recipes to try:
Za’atar Fish Goujons with Beetroot, Potato and Kohlrabi Remoulade
In season kohlrabi is used in this recipe with za’atar, a heady Middle Eastern spice mix, to add extra interest to these homemade fish goujons. Golden and crisp on the outside and soft and flaky within, they’re great for speedy weeknight dinners this autumn.
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Discover our October in season aisle.