
Seasonal September recipes
Showing items 1 to 24 of 55
Marrow chutney
What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots
Aubergine parmigiana lasagne
Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking
Jammy blackberry & almond crumble cake
Enjoy these blackberry and almond cake slices for afternoon tea, or as dessert served with vanilla ice cream. They're made with fresh blackberries and jam
Butternut ricotta tart with fiery rocket salad
A sheet of ready-rolled puff pastry makes for a simple speedy supper- we top ours with cream cheese, sage, nutmeg and squash
Fudgy fig roll
The flavours of the traditional biscuit are turned into a Swiss roll, with added nutmeg, cinnamon, banana in the sponge and a touch of fig jam
Plum gin
Make a batch of plum gin using a glut of fruit from the garden – it can be enjoyed on its own, in a G&T or mixed with lemon juice and sugar syrup for a plum gin sour
Orchard crumble
Got a glut? Use this season’s bounty to bake this gorgeous pud – we chose plums, figs, apples and blackberries
Beetroot & feta pasta
Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family
Plum & almond pastry
This open fruit tart looks and tastes fantastic for very little effort – frangipane flavours complement sugar plums
Lemon cheesecake with baked plums & blackberries
This baked cheesecake with citrus cream cheese topping is decorated with late summer fruit
Creamy pumpkin & lentil soup
Whether you're carving a Halloween pumpkin or have picked up a cheap squash, use the plentiful flesh and seeds in this soup
Tomato & basil soup
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.
Layered aubergine & lentil bake
Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines
Plum cake
Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums
Late-summer tomato & carrot salad
This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds
Aubergine, halloumi & harissa skillet bake
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
Caramel apple cinnamon buns
Balance the sharp flavour of apple with the sweetness of caramel and a tangy soft cheese icing to make these toffee-apple-inspired cinnamon buns
Marrow curry
A delicious vegetarian marrow side dish to spice up a main course- it works well with roast lamb or chicken
Roast grouse with blackcurrant & beetroot sauce
Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot
Homemade tomato chutney
This homemade chutney is simple to make and is particularly good served with a hard cheese
Blackberry & apple mallow traybake
Dainty sponge bites packed with fruit and topped with crunchy almonds and a light meringue whirl
Tomato & basil sauce
Save time and money with this simple and tasty sauce, great with pasta, meat or fish
Pear & blackberry crumbles
Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping
Blackberry & clotted cream shortcake
A classic teatime treat made using ingredients that are proud to be British