What we're cooking in October

October sees the beginning of crisp, cold mornings, the crunch of autumn leaves and, most importantly, the start of winter squash and pumpkin season, along with many more exciting fruit and veg.

What fruit and vegetables are in season in October?

Blackberries - These sweet berries are delicious raw, cooked in crumbles (especially with apples), in a jam or used to infuse vodka or gin to create a blackberry liqueur. Look out for these purple berries in hedgerows and you can get picking yourself! Make sure they are soft but not squishy and try to pick them from no lower than eye height. And do rinse them well when you get home.

Butternut squash - Being one of the most popular winter squashes, this ingredient is often the hero of vegetarian dishes. Its sweet orange flesh is delicious when roasted and can be used as the base to a soup, added to risottos and curries, or even stuffed as a meat substitute for Sunday lunch. If you struggle with how to cut one, then we have you covered.

Chestnuts - You're probably familiar with the smell of roasting chestnuts around street corners in wintertime. When roasted, these bitter nuts (that come from chestnut trees) become buttery and sweet, making them far more appealing to eat. You can roast your own chestnuts, but most people buy pre-cooked chestnuts to use in recipes for ease.

Leeks - Not dissimilar in taste to onions, this root vegetable is a great addition to casseroles, pies and stews. It's also lovely when simply fried with butter and eaten as a delicious side dish. Make sure to clean this vegetable well before using, since mud often gets trapped in its layers.

Pears - UK varieties include Conference, Comice, Concorde and Williams. Pears are often used in desserts – think poached pears, pear crumble or pear loaf cake – however they also work well with pork to create delicious savoury dishes.

Pumpkin - October has become synonymous with pumpkins, since Halloween falls on the 31st each year. But besides the voluptuous orange squash being an iconic decoration, they are also delicious. Used in pastas, tarts, soups and even cakes and cheesecakes, there's no end to what your pumpkin can do. Never discard your pumpkin seeds when you prepare your pumpkin either. Simply rinse them to get rid of any flesh, dry them and roast them in the oven with some olive oil for a delicious snack.

Savoy cabbage - This cabbage is characterised by its large, veined, green leaves that overlap each other to form a tight, round ball. Simply fry the chopped leaves in butter and garlic, adding some chilli if you fancy an extra kick, and there you have it, a simple but utterly tasty side dish.

Swede - Known as neeps in Scotland, this hardy root vegetable is either steamed, boiled or roasted. However you cook it, make sure you cut off the root and peel off the hard outer skin, before cutting into chunks. Keep an eye on cooking times (roughly 10 min for boiling and steaming, 45 min for roasting) as swede does disintegrate easily if overcooked.

Sweetcorn - Rows and rows of sweet, tightly-packed kernels, all wrapped in green, silky husks, sweetcorn is as picture-perfect as it is tasty. Eat as whole cobs dripping in butter, or cut off the kernels and fry with seasonings (such as paprika, lime juice and garlic) for salads or salsas.

Other fabulous ingredients in season in October include root veggies marrow, parsnips beetroot, carrots, radishes, onions, spring onions and fennel. Greenery comes in the form of broccoli, Brussels sprouts, kale, peas, runner beans, spinach, spring greens, Swiss chard, watercress, while aubergine cauliflower, celeriac, red cabbage and wild mushrooms also appear. Typically sweet produce include apples, elderberries and quince.