What’s In Season This October?

What should we be cooking with this month? Here Bettina Campolucci Bordi shares her guide to seasonal eating in October, plus shares a lentil pâté recipe.

Bettina’s October Food Guide

As the leaves turn and the days grow shorter, there’s an unmistakable shift in the air. I do love the crisp days with a bit of sunshine (the wetter ones are not as cherished). The weather change offers a good excuse to hunker down with a warm cup of tea and a good book, or simply cosy up on the sofa with a movie or two. It’s the season of slowing down: a time to embrace the beginning of winter, eat nourishing meals, catch up on sleep and enjoy the beauty that comes with harvest time.

October in the UK is a month of abundance in its own right. The last of the summer crops are fading away, while the heartier, more warming autumn produce takes centre stage: think squash, pumpkins and root vegetables. It’s also peak season for apples and pears, two of my absolute favourites that lend themselves so well to both sweet and savoury dishes. There’s nothing quite like a simple apple crumble or pear tart to end a meal, but these fruits also pair beautifully with autumnal salads or roasted alongside some vegetables. 

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One of my favourite ways to cook apples is to simply core and fill with nut butter such as almond, peanut or pistachio. Sprinkle with cinnamon and slow cook in the oven on 160 degrees for an hour, then enjoy with a scoop of ice cream or a dollop of yogurt. When it comes to pears I love them poached with lashings of custard.

With more and more foragers on social media, it has become a popular hobby. Luckily mushrooms are still abundant in woodlands and hedgerows, and for those who enjoy a little scavenging, you’ll find blackberries hanging on for their last hurrah, along with rosehips, hawthorn berries, and the beautiful elderberry. These wild treats can be turned into jams, syrups, and infusions that are perfect for the colder months ahead.

One fruit I eagerly await this month is the humble quince. Often overlooked, quince has an incredible fragrance and tartness that transforms into a sweet jammy consistency when cooked. The issue is that not many know what to do with these beauties, but they are perfect for jams, chutneys, or poaching in syrup with spices. If you can get your hands on some, quince is a wonderful addition to autumnal dishes, with my favourite combination being quince and cheese.

Seasonal Food October: What’s In Season In The UK?

• Apples
• Beetroot
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery
• Chard
• Chicory
• Fennel
• Kale
• Leeks
• Mushrooms
• Onions
• Parsnips
• Pears
• Potatoes
• Pumpkins
• Quince
• Radishes
• Rocket
• Shallots
• Spinach
• Squash
• Sweetcorn
• Turnips

Recipe: Lentil Pâté with Caramelised Pears

This is a great pâté that can be made in individual pots or as a terrine – the thyme and pear offer an extra layer of flavour. This is one of those dishes that gets better with time.

Ingredients:

• 280g pre-cooked brown
• Lentils (I suggest cooking your own for this recipe following packet instructions; 140g dry weight)
• 1 yellow onion, sliced
• 4 garlic cloves, sliced
• 2 tablespoons olive oil, plus extra for frying and topping
• 300g chestnut mushrooms
• 1tbsp maple syrup
• 1tbsp tamari or soy sauce
• 1tbsp sherry
• 20g thyme leaves
• Salt and pepper, to taste

For the topping:

• A few sage leaves
• Sprigs of thyme
• 1 small pear, sliced lengthways 

Method

1. Start by cooking the lentils, ensuring they are nice and soft. Once cooked, drain thoroughly and set aside to cool.
2. Fry the onion and garlic in some olive oil in a saucepan for a few minutes until soft.
3. Roughly chop or tear the mushrooms, including the stems, then add to the pan and cook for a further 5–10 minutes.
4. Add the lentils and give everything a good stir.
5. Add the maple syrup, tamari/soy sauce, sherry, thyme, and salt and pepper. Stir well for a couple of minutes.
6. Transfer the mixture to a food processor or blender with the olive oil and blitz until smooth.
7. Pour into your desired pâté pot – for example, one large serving dish or a couple of ramekins.
8. To make the topping, heat some olive oil in a frying pan (skillet), fry the pears until nice and golden, then add the sage leaves and thyme sprigs and allow to warm through.
9. Add the fried pears and herbs to the top of the pâté, then pour over the remainder of the olive oil from the pan to cover and encapsulate the topping. If there is not enough oil to cover the topping by 5 mm (1⁄4 in), a little more olive oil.
10. Refrigerate the pâté for a couple of hours or overnight and wait for the top to solidify before serving.

Bettina is the founder of Bettina’s Kitchen