Shallots

From the allium family, so related to onions and garlic, shallots are prized for their mellow sweetness. When buying look for taut skin – they should be firm and not have any green shoots sprouting from the ends.

Pot-roast red curry pheasant

This impressive pot-roast needs just five minutes prep time. The oven does all the work, infusing the caramelised meat with aromatic Thai red curry flavours.

Quince

Quinces look like a hybrid of an apple and a pear but are quite different. They are much firmer and heavier, and are bitter and astringent before cooking but turn pink when cooked, with a floral flavour.

Quince pudding

Quinces are bitter when raw but turn pink when cooked, with a floral taste – they give this autumnal steamed pudding lovely flavour and are great paired with mixed spice, cinnamon and ginger.

Butternut squash

A butternut squash is a long, fleshy gourd with creamy, nutty orange flesh. One of the most common types of winter squash, it’s extremely versatile and works well across many cuisines. With sweet, orange flesh and taut yellow skin, try it roasted in wedges in a warm salad or blended into soups and risottos. Look for unblemished skin when buying. See more of our butternut squash recipes here.

Squash and sweet potato soup

Warm yourself from the inside out with this one-pot, vegan soup made with creamy and nutty squash and sweet potato, seasoned with cumin, turmeric and ginger.

Butternut squash mac and cheese

Add cubes of roasted butternut squash to creamy macaroni cheese for an autumnal twist on this comforting, crowd-pleasing pasta bake.

A white baking dish filled with baked macaroni and a golden cheese topping

Roasted butternut squash wedges with sage pesto

Roast squash in garlic and chilli then top with a herby homemade pesto for a vibrant autumnal side dish.

Roasted butternut squash wedges with pesto on a baking tray

Figs

The fruit of the ficus tree, figs are soft, chewy and filled with small, edible seeds. Before the days of refined sugar, figs were often dried and used as sweeteners in cakes and bakes. Discover more fig recipes here.

Fig chutney with orange and cinnamon

Make a jammy fig chutney with warming cinnamon, orange zest and ground ginger, perfect to enjoy alongside a cheeseboard or oozing autumnal toastie.

Orange and cinnamon fig chutney on a board with assorted cheeses and crackers

Baked figs with amaretto

Jammy figs are roasted with amaretto for a nutty sweetness. Serve with creamy mascarpone and crumbled amaretti biscuits for an elegant autumnal dessert.

White plates topped with mascarpone and halves purple figs

Guinea fowl

A wild game bird, guinea fowl are originally from Africa but are found throughout the UK. They have a flavour similar to that of chicken or pheasant, with a slightly darker, gamier meat. Check out more of our guinea fowl recipes here.

Roast guinea fowl in white wine sauce

Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast.

A black baking dish filled with a roast bird on a bed of creamy sauce

Kale

Kale is a type of cabbage from the brassica family. With dark green, frilly leaves, it’s extremely nutrient-rich. You can either buy it on the stalk or chopped and in bags. It has tough and fibrous central stems that need to be removed, or very finely chopped if using – with firm green leaves. However it’s best to remove and discard the tough, woody stalk before cooking the leaves. Find more kale recipes here.

Kale salad with tadka dressing

Firm, rich kale leaves are tossed with sliced avocado and slicked in a dressing of honey, vinegar, garlic and chilli. Topped with crisp, golden croutons made from punchy garlic and coriander naan breads, this is a hearty salad with buckets of flavour and texture.

A green plate filled with kale, chopped avocado and golden croutons

Cajun chicken supreme

A chicken supreme is a skin-on chicken breast that has the top of the shoulder bone left in. This helps keep the breast moist. If you can’t get hold of them, then skin-on chicken breasts will work just as well.

A grey background with two white plates topped with green salad leaves, halved tomatoes and slices of cooked chicken

One-pan fish stew

Pair juicy prawns with white fish, creamy butter beans, feta and earthy kale in a flavoursome tomato sauce. This easy one-pot dinner is ready in just 40 minutes.

Roast vegetable salad with kale pesto

Toss vibrant roasted veg with grains and a nutty kale pesto dressing for an easy vegetarian side dish.

A grey background with a white platter, topped with roasted vegetables, grains and a green dressing

Venison

Wild venison is a lean meat that’s incredibly versatile. With its slight gamey taste, it can be paired with strong flavours and used similarly to beef. Sear steaks on a barbecue or in a griddle pan, and serve with mash for a wintry dish. Or, in warmer months, slice and serve with red fruits in a salad. Venison can be slow-cooked, roasted or stir-fried. It’s also one of the most sustainable meats, as well as being high in protein and low in cholesterol.

Venison steaks with mushroom peppercorn sauce

A lean and versatile meat with a slight gamey taste, these tender venison steaks pair wonderfully with the rich, creamy mushroom peppercorn sauce.

Slices of venison on a plate with chips, salad and mushroom peppercorn sauce

Hazelnuts

Also known as cobnuts, hazelnuts can be eaten raw, but take on a sweeter roasted flavour when toasted. Buy in shells and use a nut cracker, or toast shelled nuts in a low oven or a pan over a low heat to bring out the best flavour. Add to muesli or salads for crunch, or grind and add to cakes, similar to how you’d use ground almonds.

Hazelnut meringues with chantilly cream

Toasted hazelnuts bring a sweet and nutty depth to these meringues, topped with creamy vanilla chantilly cream and a sprinkling of golden nut brittle.