What's in season: October
Whether green-lipped, blue or European, mussels are seriously versatile shellfish - stuff, steam and serve simply with pommes frites and a beer.
Make the most of Britain's apple bonanza - over 200 varieties grow here, from cooking apples such as Bramley to eating apples like Golden Pippin and Laxton's Reward.
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Don't judge on appearances - this versatile veg makes a tasty mash and roasts well, or try raw in a remoulade.
Damsons are plum-like fruits with a strong, tart flavour, and a deep purple skin with a bluish bloom. They work sweetly in jams, jellies and tarts, or try them savoury, particularly with pork and lamb.