Seasonal Food Guide for October

Fish - Cod, Dover sole, eels, squid, turbot.

Fruit - Apples, Bramley apples, bullaces, conference pears, Cox's Orange Pippin apples, crab apples, cranberries, damsons, elderberries, figs, Forelle pears, pears, plums, pomegranates, quinces, rowanberries,. satsumas, sloes, tomatoes.

Game - Grouse, guinea fowl, hare, partridge, pheasant, venison.

Nuts - Chestnuts, cobnuts, hazelnuts, walnuts.

Poultry - Duck, goose.

Shellfish - Brown crab, mussels, native oysters.

Vegetables - Aubergines, beetroot, broccoli, Brussels sprouts, cabbage, cauliflower, cardoons, celariac, celery, cep mushrooms, chantrelle mushrooms, chicory, courgettes, fennell, leeks, girolle mushrooms, Jerusalem artichokes, kale, kohlrabi, marrows, parsnips, pepper, pumpkin, red cabbage, salsify, Savoy cabbage, shallots, squash, swede, sweet potatoes, watercress, white cabbage, winter squash.

Mayonnaise - Quick Recipies

Mix mayo with freshly snipped fresh chives to make either a great replacement for butter or a dip.

Mix mayo with finely crushed garlic to make a wonderful replacement for butter or a tangy dip.

Simply dip chips or potato wedges in it, sheer heaven.

Mix together 1 teaspoon mayonnaise, 1/2 teaspoon tomato ketchup, few drops of lemon juice to make a super sauce for seafood.