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Say goodbye to the British 'summer' and embrace autumn with a big bear hug. Make the most of berries, homegrown tomatoes, walnuts and watercress, and get savvy with celeriac.
Unceremoniously shoved to one side for a while by rocket and those fancy-Dan micro-greens, watercress is back in pole position.
October is the last month you can eat mackerel in season. Seek out this tasty, eye-catching, health-boosting fish and fill up using some of our delicious recipes.
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.
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 get your mitts on a host of wild mushrooms, says Tom Norrington - Davies.
These mushrooms are the kings of the forest floor. Their unrivalled flavour intensifies dramatically when dried. Italians prize them, partly because they go a lot further and because the season – September to October – is so short.
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