What’s in season – October
Make the most of autumn with our tips on what to buy, cook and eat in October. Discover recipes using seasonal veg, fruit and nuts.
October brings thoughts of stews, squashes and apples – think apple harvests, apple-tasting days and the promise of toffee apples. Cosy autumnal baking recipes like French apple tart and sticky pear & ginger cake are also on the kitchen agenda.
Autumn is a season of contrasting temperatures, not only outside, but also in our favourite dishes – think steaming bowls of soup served with wedges of cheese on toast, chilled butter on jacket potatoes or a scoop of vanilla ice cream under a dense square of hot sticky toffee pudding.
As well as these autumnal classics, there are plenty of lesser-known fruits and vegetables still in season at this time of year, such as quince and kohlrabi. See below for more seasonal inspiration.
As the weather turns crisp, it's the perfect time to explore new flavours with our autumn recipes. Whether you're craving one of our cosy autumn pasta recipes, hearty autumn vegetarian recipes or looking to bake on a budget with our budget autumn baking recipes, we've got you covered. Discover healthy autumn recipes and vibrant autumn salad recipes, and make the most of the season’s best ingredients. Dive into these collections and get inspired for delicious autumn cooking.
Once your produce is ready to go, check out our October recipes for delicious dinner inspiration.
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October seasonal produce
1. Kale
You can find a variety of plants under the umbrella term 'kale', from the long and undulating blue-green leaves of cavolo nero to the scrunchy curly kale. For a quirky option, try the hybrid kalettes – a cross between kale and brussels sprouts.
Roasted kale recipe
- Serves 4-6
- Heat oven to 220C/200C fan/gas 7. Wash 150-200g kale and tear off any woody stems. Scrunch (or massage) the leaves in your hands – this makes the kale less tough. Rip any larger leaves into small pieces.
- Put the kale leaves on a baking tray and drizzle with 3 tbsp olive oil. Toss, then season well.
- Cook until the ends are crisp and starting to char.
- Serve over something saucy like soft polenta or a creamy coconut curry, or even as an alternative to crisps.
Find more kale recipes.
2. Horseradish
Horseradish root can look a bit odd, like a large, slightly darker and thinner parsnip. You don’t need much for a decent batch of horseradish sauce, but the fresh stuff doesn’t keep, so grate all of it and freeze what you don’t immediately use. It’s eye-stinging work, so open the windows before you start – or, better still, use a food processor to finely chop the horseradish, adding a splash of water to help the blade go round.
Homemade horseradish sauce recipe
- Serves 4-6
- Mix 1 tbsp coarsely grated horseradish root with 4 tbsp double cream and 4 tbsp crème fraîche.
- Add 2 tsp sherry vinegar and season to taste.
- To get the best flavour and texture, chill the sauce in the fridge overnight before serving.
Tip: Leftover horseradish sauce is good in mashed potato, with smoked salmon or as a dip for pizza crusts. Freshly grated horseradish discolours quickly, so mix it into the sauce ingredients as soon as you can. If using in salads, toss the horseradish in a little vinegar first to keep it bright.
3. Kohlrabi
Light green, with tendril-like branches, taste-wise kohlrabi is a cross between broccoli and radish. Serving it raw allows the crisp texture to shine through, but it does also roast well. The leaves are edible, too – cook as you would spinach or cabbage. The only parts of the kohlrabi to discard are the tough outer skin and the shoots.
Kohlrabi & apple salad recipe
- Serves 4
- Mix 1 peeled and finely sliced kohlrabi with 1 cored and finely sliced green apple. Spread out on a serving plate.
- Pour over the juice of 1 lemon and toss together.
- Scatter over 50g toasted hazelnuts, 40-50g finely sliced hard goat's cheese (or parmesan shavings) and 1 tbsp cress.
- Season well and drizzle with 1½ tbsp extra virgin olive oil. Serve immediately with crusty bread.
Tip: Look for smaller kohlrabi that feel heavy for their size.
4. Quince
A popular use for quince is as a sweet, sharp jelly served with hard cheeses (known as quince paste, quince cheese or membrillo). See our recipes for quince & rosewater jelly and quince paste to find out how to make your own quince paste. Alternatively, baking quince is an easy way to try this fruit.
Baked quince recipe
- Serves 4-6
- Heat oven to 190C/170C fan/gas 5. Slice 2 large quinces (or 1 quince and 1 Bramley apple). Lay the slices in a buttered ovenproof dish and pour over 100ml water, 1 tsp ground cardamom and 50g demerara sugar.
- Bake for 45 mins or until tender, stirring occasionally to ensure the fruit cooks evenly.
- Add ½ tsp rosewater, then top with puff pastry or a crumble topping and bake for a further 25-30 mins.
Find more quince recipes.
5. Pumpkin
Pumpkins are the winter squash family stars best known for their role as Halloween lanterns. Beneath their tough orange or yellow skin lies bright orange flesh that's sweet and honeyed. They're also packed with fibre and a variety of vitamins and minerals.
When choosing a pumpkin, look for one that feels heavy for its size with smooth, firm skin. Smaller pumpkins tend to have more flesh, making them an excellent choice for cooking. While their thick skin can be tricky to crack, the soft, sweet flesh inside is worth the effort.
Pumpkins are delicious roasted or used in stews, soups, and even desserts.
Need some ideas? Explore our pumpkin recipes for plenty of inspiration.
Browse recipes for, and information on, other ingredients in season in October:
- Apples
- Beetroot
- Raspberries
- Carrots
- Blackberries
- Figs
- Leeks
- Grapes
- Pears
- Marrows
- Chestnuts
- Cobnuts
- Peppers
- Hazelnuts
- Shallots
- Walnuts
- Spinach
- Swiss chard
Seasonal food dates in October:
6 October – National Noodle Day
Noodles are incredibly versatile so it’s only fitting they have a day dedicated to them. For fresh inspiration, explore our stir fry recipes, slurp-worthy ramen recipes and chicken noodle soup recipes, and clever ways to upgrade instant noodles into something truly special.
17 October – National Pasta Day
After a long day there’s nothing more inviting than a big portion of pasta covered in melting cheese and a delicious sauce. Check out some of our comforting pasta bakes this October to keep the chills away. We also have brilliant pasta sauce recipes and quick pasta recipes that the whole family will enjoy.
21 October – Apple Day
Celebrate the humble apple this October by making it the star of your dishes. Perfect in salads, pies, crumbles and tarts, there’s little that an apple can’t improve.
Other food dates for your diary:
1 October – International Coffee Day
If you need a pick-me-up, check out our irresistible coffee recipes.
See our seasonal calendar for more inspiration.
Check out more autumnal recipes...
Autumn recipes
Autumn soup recipes
Autumn cake recipes
How to cook with pumpkin
Autumn storecupboard essentials
What are your favourite ingredients to cook with in October? Leave a comment below...
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