Butternut Squash: With a rich history on all five continents, butternut squash’s true origin remains a bit of a mystery, although its versatility is appreciated by many cultures and cuisines to this day.
Pears: Perfect in pastry, salads, cakes and puddings, pear is best enjoyed right about now as it comes to the height of its season. Many varieties are grown globally, but only a handful of varieties are readily available in the UK.
October is the month of the British apple, with autumn gardens, hedgerows and orchards brimming with thousands of delicious varieties. Its versatility and resourcefulness undoubtedly makes it Blighty’s most reliable and widely use fruit. Whether in the form of dry scrumpy cider, the perfect accompaniment to a Sunday roast
Carrots: are one of the most versatile root vegetables, used in both sweet and savoury dishes, and eaten either raw or cooked
With the complimentary family-flavours of fennel and cumin, this roasted carrot hummus is delicately spiced
Beetroot: Extremely versatile, used both in savoury and sweet cooking, beetroot was first cultivated by the Romans for its nutritional value and medicinal purposes
Courgette: Originating from the cucurbit family along with the cucumber, melon and squash, courgettes are often referred to as the Summer squash