October
At this time of year, the earth’s floor has a bounty of delights, if you know where to look. If you don’t, visit a farmers’ market to see if you can get hold of porcini mushrooms and their wild cousins, says Tom Norrington - Davies.
You’d be hard - pressed to find a leaner and more free-range meat than game, so visit your supermarket or butcher and try Tom Norrington - Davies’ flavoursome autumnal dishes.
Fresh porcini mushrooms are the kings of the forest floor. They have an unrivalled flavour.
Unceremoniously shoved to one side for a while by rocket and those fancy-Dan micro-greens, watercress is back in pole position.
Eat British, seasonal produce: it will help to reduce carbon emissions, and support the local economy. Check out what autumnal October has to offer...
Make the most of... mackerel
October is the last month you can eat mackerel in season, so get your fill of this super fish.
It won’t come as news to most of you that oily fish such as mackerel are good for you. In case you hadn’t heard, they’re rich in omega-3 fatty acids, so are commonly recommended for maintaining a healthy heart and helping reduce cholesterol levels. Research shows they may also protect against arthritis, lupus and asthma – and there’s even evidence to suggest anti-cancer properties. Mackerel is also an excellent source of selenium, niacin, vitamin B6 and vitamin B12.
Now is the time to take advantage of fresh mackerel in all its glory. The fish is currently in season and remains so until the end of October – if you miss out now, you’ll have to wait until next summer to enjoy it. And, as it is richly flavoured, be sure to prepare it simply or match it with something sharp – gooseberry and rhubarb sauces are traditional accompaniments.
Click here for mackerel recipes.