Sep | delicious. Magazine

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Celebrate oysters

Whether you regard them as food of the gods or spawn of the devil, oysters are a unique culinary experience. After a dry period May-August, native oysters come into season. Festivals honour this highly-regarded seafood, once dismissed as simple peasant fare.

Mussel power

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. Plus tasty mussel recipes.

Pear necessities

With their delicate taste, and easy availability, pears are ideal in salads, desserts and with cheese, as our pear recipes show. The only problem we can see is that they're not eaten enough.

Rabbit on

Although popular on the Continent, rabbit is often overlooked as a dinner option in other countries. Don't miss out; it's inexpensive and the meat is lean yet flavoursome. Plus rabbit recipes to try.

Celebrate walnuts

There's more to the walnut tree than just nuts, you know. Read about walnuts and try our walnut recipes.

September seasonal food

Autumn approaches and, following harvest, British seasonal food is at its peak. Summer foods are still available as well some winter produce. Welcome hearty game and wild rabbit dishes, fill up on local mussels and oysters, make jam from blackberries and strawberries, and gorge on chestnuts, walnuts and wild mushrooms.

FoodLovers Britain recommends...

delicious. online has teamed up with FoodLovers Britain to highlight some of the producers responsible for bringing September's nourishing, autumnal produce to our kitchens..

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