Your September Seasonal Food Guide

September marks the beginning of a new season – which means a shift in our cooking. As the weather begins to cool, a whole host of new fruits and veggies begin to harvest, offering a wealth of inspiration for autumn recipes. Here plant-based chef Bettina Campolucci Bordi shares her September seasonal food guide, plus a dish that’s perfect for cosy dinner parties.

What’s In Season This September In The UK?

Hello, beginning of autumn. It is as if by a light switch summer got turned off and a colder breeze is finding its footing. September always feels a little bit like a restart to me – it is the start of school for many, back from holidays for most and the lead up until Christmas. A final opportunity to give it your all towards the end of another year. But what to cook over the months ahead?

September is one the most abundant months for British grown produce. Summer crops, such as salads, tomatoes, courgettes, cucumbers and runner beans are still highly productive and present at farmers markets. Meanwhile autumn crops such as apples, pears, squash and leeks are nearly ready for harvesting. In the world of foraging we are entering fungi, blackberry, hawthorn berries, rosehips and elderberry season – of which all can be found here in the UK in abundance. 

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One of my absolute favourite fruits of the season has to be the fig. With its distinctive appearance, taste and texture, this fruit makes a brilliant addition to the autumn table. Enjoy figs fresh or roasted and in sweet or savoury dishes. They have a natural affinity with the saltiness of cheese and in Italy are often enjoyed with ham. Just wrap in parma ham as a simple starter, arrange on a cheeseboard with a drizzle of honey or bake into a frangipane tart for dessert. Figs are often so sweet that they hardly need any additions. I love serving them at the height of their season as pre pre-dinner nibble. Below is one of my favorite recipes that works really well as a little canape. 

Seasonal Food UK: September

Fruits:

• Apples
• Autumn-fruiting raspberries
• Blueberries
• Figs
• Tomatoes
• Pears
• Plums and damsons

Vegetables:

• Beetroot
• Broccoli
• Cabbage
• Cauliflower
• Carrots
• Celery
• Chard
• Courgettes
• Cucumbers
• Summer squash
• Fennel
• French beans
• Lettuce
• Peppers and chillies
• Potatoes
• Runner beans
• Spinach
• Sweetcorn
• Shallots, onion and garlic

Recipe: Blinis With Herbed Almond Feta & Figs

A great starter that is simple to prepare. You can make the batter for the blinis and the almond feta ahead, and then simply put everything together when your guests arrive.

Note: The almond feta base should be made the day before because it needs to sit in the fridge overnight.

Ingredients:

For the blinis

• 120g buckwheat flour
• 90g plain (all-purpose) flour (for a gluten-free version, use 70g rice flour)
• 220ml plant milk (I like oat milk)
• 1 teaspoon apple cider vinegar
• 1⁄2 teaspoon bicarbonate of soda (baking soda)
• 1⁄2 teaspoon baking soda, salt and pepper, to taste
• Olive oil, for frying

For the herbed feta

• 200g of feta (dairy or vegan)
• 1⁄2 garlic clove, zest and juice of 1 lemon
• Dill frond, chopped
• Salt and pepper, to taste

To serve:

• Whole figs, sliced
• Balsamic vinegar
• Thyme sprigs

Method:

1. Mix all the ingredients for the blinis together (except the olive oil) in a bowl until well combined.
2. Heat some olive oil in a frying pan (skillet), then drop spoonfuls of the blini mixture into the pan to make little, round, bite-size pancakes and cook on both sides until golden brown.
3. Whip all the ingredients for the herbed feta in a bowl until nice and fluffy. A small blender will do.
4. To assemble, put the blinis on a serving platter and dollop some whipped feta on top of each one. Finish with some sliced figs and a drizzle of balsamic vinegar and sprinkle with herbs.

Cook’s Tip: You can make the blinis and almond feta in advance, then put the dish together just before your guests arrive.