We're saying goodbye to summer's berries and salads, but in their place comes hearty, comforting foods like chunky root
veg, squashes, pumpkins, onions and shallots - all ready to add their rich, savoury flavours to casseroles and stews. Crisp English apples and juicy pears are now in season too, perfect for making into warming crumbles and pies.
Sweet, crisp, crunchy apples are perfect for enjoying on their own as a delicious healthy snack. And, when used as an ingredient, they can be turned into some of the greatest desserts, they’re delicious combined with flavours such as caramel, cinnamon or blackberry. Bramley is the best English cooking apple and has a fluffy texture when baked. For cooked dishes like tarts, Granny Smith are a good choice as they’re much firmer. Try adding wedges to savoury dishes like roast pork, pan fried chicken with leeks and cider, or sausages braised with red cabbage and prunes.
High in fibre
UK sweetcorn is at its peak right now with sweet, buttery kernels bursting with flavour. Wrap in foil, cook over some BBQ coals and serve with butter and lime juice. Or add roasted kernels to tasty side salads with rocket leaves, feta cheese and roasted red peppers. Add to a savoury batter mix and make speedy fritters to serve with a spicy tomato salsa. And if the weather cools off, make a rich creamy chowder with smoked bacon, potatoes and cream.
High in fibre
Aubergines are the perfect partner for tomatoes, garlic and olive oil, and give other vegetables and meats a rustic, Mediterranean twist. Featuring in classic dishes such as ratatouille and moussaka, they’re also good simply brushed with oil and grilled for a smoky flavour and then dressed with garlic and mint. Or try them stuffed with lamb or rice with tomato and herbs for a filling main.
Good source of fibre and folic acid
Broccoli is more than just a health food. Steamed, blanched, sautéed, or even braised, bright green and delicately flavoured, broccoli makes healthy eating easy and tasty. Try stir frying florets with cashews and garlic, simmering with onions and potatoes for a warming soup enriched with cheddar, or stirring cooked florets into pasta with pesto and toasted pine nuts.
Source of folic acid and high in protein
Succulent and juicy, plums can be tart or very sweet; for cooking or for eating. They come in a range of rich colours from light greens and yellows to dark reds and purples. Roasting, stewing or poaching all work well. Try baking with dark rum and sugar for a warm sticky dessert and serve with ice cream or low fat Greek yoghurt. Stew with a little sugar and water, chill and serve for breakfast, or use as a fruity filling for homemade crumble or flapjacks.
High in fibre and vitamin A