How to make the most of autumn ingredients

Apples

British apples can be found from August to February, but they're at their best between October and December – making them a highlight of autumn produce. Choose fruit that’s not bruised and wrinkly, and don’t be fooled by shiny skin – apples are often waxed for aesthetic reasons. Comforting apple crumble is a must at this time of year, whether you like classic apple and blackberry crumble and sweet toffee apple crumble, or a boozy apple crumble with bourbon. If you're hosting guests, try a spiced toffee apple traybake or our clever, effortless toffee apple croissant tart. Apples can also be used to add sweetness to savoury dishes, like our cauliflower and apple salad. Plus, sausages with apple and onion gravy is a cosy winter warmer. Check out our best apple recipes for plenty more ideas.

Beetroot

Earthy, rich and sweet, beetroot is actually related to spinach and chard, despite its deep red colour and bulbous shape. It's also just as nutritious as its cousins, and the vibrant colour makes it a fun ingredient to use in cooking. Top bright beetroot soup with blue cheese toasts, or slice or grate it into salads, like our beetroot, carrot and freekeh salad and rainbow salad. You can even bake with beetroot – try our beetroot brownies and see if people can guess the secret ingredient. Check out over 40 beetroot recipes for more ideas.

Cavolo nero

Cavolo nero is at its best between July and October, and this leafy green is packed with nutrients. Its robustness means it holds up well to cooking, making it ideal for soups, stews and more. Pair in rich sausage casseroles or wilt into minestrone for an extra depth of flavour. Its earthy flavour is also a good partner to dairy, as in our 'eat your greens' quiche, creamy ricotta dumplings in a soup and decadent truffled green lasagne.

Damsons

This small, plum-like fruit is a seasonal highlight. Damsons can, as you'd imagine, be used in much the same way you would plums – try making into a jam or infusing in gin, or baking into classic autumn treats likes crumbles, pies and cobblers. Our damson slice recipe is an easy way to use up a glut, along with buttery puff pastry and sweet marzipan – serve with lashings of custard. Or, have a go at making homemade damson jam.

Figs

UK fig season runs from July through October, and they're best harvested when they're plump and their skin is dark. Enjoy figs raw – try our fig salad recipe, pair with baked feta or slice onto toast with labneh – or roast, grill or bake to create deeper, caramelised flavours. Highlight figs with our unique fig cookies or a squidgy upside-down fig cake. Or, for an autumn dinner party, make a crisp fig filo tart served with brandy cream.

Parsnips

Parsnips, a member of the carrot family, are at their best in the cooler months, as is the case with many root vegetables. They are delicious roasted with honey and served alongside Sunday lunch, but they can also be whizzed into a silky smooth soup or simmered in a slow braise. Their sweetness and robust texture means they're great for bulking out vegetarian mains, too. Our nourishing parsnip curry is a crowd-pleasing plant-based dinner, or serve our parsnip, sage and apple wellington for an impressive vegan centrepiece. If you've got leftovers after a roast, us them up in a carrot and parsnip dhal.

Pears

There are hundreds of pear varieties and, like apples, they vary greatly in flavour and texture. From buttery, sweet, bright-red pears to coarse-textured, firmer ones, it’s always best to taste them before using, so you know how much sugar to add or how long to cook them. If you enjoy baking, try our salted caramel and pear blondies, impressive pear pie or pear and blackberry crumble bars. But if you're looking for dinner inspiration, pears can also be used in savoury mains, like our sausage, pear and parsnip traybake – an easy, seasonal midweek meal. Try more of our best pear recipes, including poached pears and chocolate pear puddings.

Plums

Sweet with a slight, sharp tang, plums work well in crumbles, pies and cakes, as well as salads, chutneys and other savoury dishes. To choose a ripe plum, squeeze the fruit gently – it should yield slightly and not be too hard. Use up a glut in easy plum jam, bake a pretty plum and pistachio frangipane tart or simply bake the plums until soft and serve with chantilly cream. For your next dinner party, try our sticky plum and early grey ribs with plum and sesame salad for an impressive main.

Quince

Quinces look like an apple-pear hybrid, but are quite different – firmer and heavier, they're bitter and astringent, but become pink and floral-flavoured when cooked. Like apples and pears, they can be used in both sweet and savoury dishes. For a new twist on a Sunday roast, try our sticky quince-glazed ham with pineapple relish. Or, for dessert, our quince and honey cake combines several winning seasonal flavours.

Swiss chard

Swiss chard is at its best between July and November, and this dark, leafy green veg is one of the most nutrient-dense foods. Just a single serving (175g) provides your daily vitamins A and K requirements, as well as nearly reaching your vitamin C requirements – so it's definitely worth adding to your casseroles, soups and stews. To make chard the star of the show, try our salmon and chard pie wrapped in crispy filo, or roast squash, feta and chard borek for a veggie bake. Vegans will love a colourful chard and tofu yellow curry. Or, for an indulgent brunch, make eggs en cocotte with swiss chard and smoked haddock.