What’s in season – November

Chard

Also known as swiss chard, it’s available in a range of traffic-light colours and produces a constant supply of fresh leaves that can be cut off as needed. Leave the central crown in place so the plant continues to produce foliage until it goes to seed in late spring. Select young, shiny leaves to eat and compost older ones.

In warmer parts of the country, chard can be picked through the winter. However, growth slows in cold weather and chard won’t survive if the temperature dips to around -15C.

Why not try chard in our comforting swiss chard gözleme? Or, in a nutty sweet stew like our chard, sweet potato & peanut stew. If you want indulgence, try our cheesy chard gratin.

For more recipe inspiration, check out our chard recipes.

Autumn cabbage

Cabbage is wonderful in soups, stocks or gently braised, and works particularly well when served with pork. Use secateurs, loppers or a serrated knife to cut the cabbage head away from the stem, then peel away any old or damaged outer leaves to compost. Reduce pest and disease by clearing all plant debris from your cabbage patch at the end of the season, ready to grow a different veg next year.

Our chorizo & chickpea soup is a great warming soup that can be on your table in under 20 minutes. Try our squash & cabbage sabzi for a beautifully spiced side dish. Or, make cabbage the star of the show in our Italian-style roast cabbage wedges with tomato lentils, a great vegetarian centrepiece.

For more meals starring this hearty veg, check out our cabbage recipes.

Swede

Swede is often overlooked, but it’s actually a key ingredient in one of our all-time favourite foods, the Cornish pasty. Only those made in Cornwall to an official recipe can be called Cornish, but ours are a delight wherever you are. Swede can also be used as a low-fat alternative to pasta, like in our duck ragu with pappardelle & swede, and it tastes fantastic when blended into a silky soup, like our curried swede soup, making it a highly versatile veg.

Swedes are ready for harvesting when the roots are around 10-15cm in diameter. Lever them out of the ground with a fork as required, or store them in slightly damp sand in a cool but frost-free, dry shed.

Discover new and delicious ways with this thrifty root veg with our swede recipes.

Beetroot

You can buy beetroot ready-cooked, but check the pack before you buy – some are dressed in vinegar, which can ruin your recipe, especially if you’re baking a cake or our beetroot brownies. To have more control or to use ones you’ve grown yourself, bake them in foil in a low oven for around 2-3 hrs, or simmer in a pan of water for about 1 hr until tender.

Wash the beetroots before cooking, but don’t peel them. Keep the root and a few centimetres of stalk attached when cooking – this stops too much of the colour leaching out. Harvest beetroots when small (around 5cm in diameter) for the best flavour, but if you have too many to eat straightaway, you can leave them in the ground until later by covering with a straw blanket.

Make our cheat’s beetroot biriyani for a vibrant vegetarian main that showcases this veg’s earthy flavour profile, or enjoy in a roasted beetroot & feta salad for a satisfying gluten-free and autumnal supper.

Check out our beetroot recipes for more ideas.

Red cabbage

It’s a staple on Christmas Day, but as its season is ending, why not make more of it in late autumn? It lends itself well to slow cooking, but it’s also good when shredded raw into winter salads. Look for firm, shiny cabbages that feel heavy for their size. Red cabbage keeps well when wrapped and chilled.

Enjoy our braised red cabbage for a beautiful Christmas side, flavoured with cinnamon to get you in the festive spirit. If you have leftover red cabbage lying around after the big day, whip up our red cabbage, cauliflower & coconut dhal for a spicy curry that helps reduce food waste. Or, try it raw in our chorizo & red cabbage tacos.

Check out our red cabbage recipes for more preparation and meal ideas.

Parsnips

Using parsnips instead of potatoes makes mash a little less stodgy and adds a more complex flavour. Plus, you can eat this dish one-handed with a fork, making it perfect for a night full of Christmas card writing and present wrapping. Try our curried parsnip mash for veggie side dish with a kick. Due to their natural sweetness, parsnips work well in cakes too, particularly ones with added coconut like this honey, parsnip & coconut cake. They also make a great Christmas side when slathered with honey to highlight this natural sweetness, like our honey-roasted parsnips.

Find more parsnip recipes.

Girolles

We’re just at the end of the girolle season, but they’re too good not to mention. If you can get your hands on the last of this year’s wild Scottish girolles (also known as chanterelles), make the most of them before they’re gone. Don’t be tempted to pick them unless a mushroom foraging expert guides you.

Adding a touch of yeast extract helps that umami flavour shine through, as we've done in this wild mushrooms on toast recipe. But, they’re also fantastic when pan-fried with butter and lemon, like in our sautéed wild mushrooms recipe. Clean them gently with a pastry brush to remove any dirt, but try to avoid washing them, as this can make them soggy.

Discover more mushroom recipes.

Pears

Like apples, different varieties of pears will be at their best at different times in the season. In November, Perry Court Farm recommends looking for Doyenne du Comice, Concorde and Conference pears.

Pears make brilliant desserts, working fabulously with sweet and bold flavours like caramel and chocolate. Try them in our pear, pecan & caramel crumble or our individual chocolate, pear & amaretti puddings for a special treat. However, pears are highly versatile and work beautifully with strong savoury flavours like cheese. This sweet, sharp, herby pickled pear salad will complement a cheeseboard as it cuts through the richness.

Get more inspiration with our pear recipes.

Browse recipes for, and information on, other ingredients in season in November:

• Quince
• Clementine
• Radicchio
• Apple
• Cranberry
• Lettuce
• Brussel sprouts
• Pak choi
• Sweet potato
• Whiting
• Grouse
• Date
• Leek
• Guinea fowl
• Turnip
• Mussels
• Crab
• Pomegranate
• Oyster
• Pumpkin
• Kohlrabi
• Onion
• Goose
• Jerusalem artichoke
• Venison
• Celery
• Chestnut
• Salsify

Garden tasks for November

• Plant rhubarb crowns in soil enriched with well-rotted compost or manure
• Plant new fruit trees, bushes and raspberry canes – it’s the ideal time of year to give them a good start
• Sow broad beans and plant garlic, as they grow best in spring if started off in autumn or winter
• Bring pots of herbs into a porch or cool greenhouse where you can keep picking them
• Collect fallen leaves to make leaf mould, which can be used as a potting ingredient or to condition soil

For more seasonal gardening tips, see Gardeners’ World.

Seasonal food dates in November:

3 November: World Sandwich Day

Try new fillings and toppings for your sandwiches, wraps and buns with our sandwich recipes.

26 November: World Olive Day

Check out our helpful guide on the top 5 health benefits of olives and find many recipes that feature olives with our Mediterranean diet recipes.

Other food dates for your diary:

5 November: Guy Fawkes Night

Celebrate 5 November with spectacular Bonfire Night recipes to enjoy after the fireworks, including new ways with toffee apples, parkin and s'mores galore.

1-31 November: World Vegan Month

Discover our range of delicious vegan recipes, from veggie-packed mains and vegan party food, to dairy-free desserts. We have everything you need for a plant-based feast.

Check out more seasonal recipes

Top 10 ways with red cabbage
Top 10 ways with parsnips
Stir-up Sunday recipe ideas
What to do with root vegetables
Autumn recipes
Autumn storecupboard essentials

What are your favourite ingredients to cook with in November? Leave a comment below.