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September produce is nature's bounty. With the beginning of the autumn months, you will find aubergines, courgettes, leeks and squash. Early apples, pears and plums are ready to be picked, and don't forget to make the most of the wonderful figs, walnuts and chestnuts.
We love the delicate flavour of new season spring lamb, so why not try some of our favourite recipes.
Venison has a flavour reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef.
Fish and shellfish
Crab meat is flavoursome yet delicate treat. Pick it up from your local fishmonger or supermarket when it's in season and why not even have a go picking the meat yourself?
Mackerel is one of our favourite oily fish, plus it tastes great!
You want mussels? You've got 'em. From September to March British mussels grace our plates, and they're at their most succulent in the chilly months. Let us tempt you with our tasty mussel recipes.
Sea bass is a textured, firm, white fish with a unique meaty flavour. Try one of our wonderful sea bass recipes for a flavoursome meal.
A popular seafood in cuisines across the world. It is often referred to after the Italian word calamari. Try one of our quick and easy squid recipes
The white, shop-bought specimens hardly bear comparison to nutty, earthy wild ones - especially if you've foraged for them yourself. If you want to add ceps appeal to warming dishes, grab a basket and get 'shrooming.
The racket sport? Nah, the vegetable! And a charming vegetable if ever there was one!
Obama hates it, but we – and millions of others – love the earthy flavour and versatile nature of nutritious beetroot. Here are some beetroot recipes, including a cake (don't knock it until you've tried it).
Leeks may look like giant spring onions but that's because they're from the same family. They're also related to garlic, and this pungent flavour comes through, though their taste is much more subtle.
To Brits they're the exotic aubergine, to Americans and Australians the eggplant – most think it's a vegetable but it's actually a berry, and you'll find it in an array of global cuisines, for good reason.
Spinach is a great source of vitamins. It's popular, delicious and versatile in salads, pasta, pies and tarts.
Fruit and nuts
British plums are in season late summer and taste perfectly sweet and/or tart. They are versatile stone fruit and develop an intense flavour when cooked.
Savoury or sweet, apples are always a treat, and they come into their own at this time of year, complementing meat and filling pies and cakes. Take a look at some of our favourite apple recipes.
With their delicate taste, and easy availability, pears are ideal fodder for salads, desserts and with cheese, as our pear recipes show. The only problem is that they're not eaten enough, but you can change this!
British summers are synonymous with hedgerows heavy with wild blackberries, and there's nothing more gratifying than picking – and cooking – your own. Their not-too-sweet, not-too-tart flavour is sublime, and they add texture to cocktails.
There's more to the walnut tree than just nuts, you know. Read about walnuts and try our walnut recipes.
These nuts are more than a childhood game of conkers, you once played. They can be added to a variety of dishes, a versatile and perfect storecupboard ingredient. Try once of these tasty recipe ideas using chestnuts.
This fruit with its green or deep purple skin and pink, soft and seeded centre is wonderfully sweet and high in natural sugars. It works perfectly with savoury dishes as well as used in puddings and desserts. Why not try cooking one of our favourite fig recipes.
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