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Seasonal Food

Venison

The word venison was originally used to describe the meat of any wild animal killed by hunting. Ironically, it is now used to describe the meat of any deer, wild or not. The meat is highly acclaimed for its low levels of fat and cholesterol but for Food Lovers it's all about the flavour - similar to beef but fuller and gamier.

Venison is just as versatile as beef, too. Try pan-fried steak, roasted haunch or slow-cooked shank, all with their differing merits. Natural pairings include ingredients on which the deer may itself have feasted - juniper, rosemary, bay, wild mushrooms - along with some it probably wouldn't have - red wine, dark chocolate, chilli.

Though now available to buy all year round, autumn sees the start of the new hunting season; once the deer have finished breeding over summer, it's when the meat will be at its most tender. Buy some at your local butcher or game-dealer and if you're extra keen, you could even take a course and learn to hunt your own...

Try...
Scottish venison from Fletchers of Auchtermuchty ... Mail order venison from Donald Russell Direct ... Farmed-like-wild venison from Foxbury Farm ... Cured venison from Forman & Field ... Hunting courses from Wildnerness Survival Skills

Cook...
Venison with Haggis... Venison with Morello Cherries... Roast Venison with Celeriac Puree... BBQ Venison Steaks

Browse...
Our Little Green Book of Wild Game Birds for more on venison, deer species and other wild meat

Pumpkins and Squashes

Unlike the Jack-O-Lanterns they have become predominantly known for, the pumpkin is nothing to be scared of. Cooks' hesitance is understandable - without quite specific treatment this most common large orange squash can be bland, fibrous and watery.

Where pumpkins are concerned, size does matter and generally the larger the fruit - they have seeds so they're not vegetables - the more watery it will be. The better option may be to choose a different variety of squash. Butternut are now commonplace but at a farmers market or farmshop you'll likely find a vast range including crown prince, kabocha, gem and turk's turban.

Roast these squashes to bring out their full sweetness before using them in soups, stews, risottos, as mash or even in cakes.

Try...
Pumpkin chutney from Glenroyd Organics ... Pumpkin ale from Teignworthy Brewery ... The UK's largest range of squashes from 'pumpkin king' C R Upton

Cook...
Dev-Mex Pumpkin Soup... Pumpkin Risotto... Pumpkin Chive Cornbread... Spiced Pumpkin Butter...

Browse...
Our Focus On Halloween for all about the spooky season

Pumpkin festivals around the country... Soham Pumpkin Festival .... Spalding Pumpkin Festival

Mutton

Mutton has a reputation as poor man's lamb. If you visit your local butcher, though, you'll see this isn't really the case - it's just as prized as lamb and, judging by the list of chefs who are cooking with it, it's much more fashionable.

In eating quality, mutton certainly isn't the poor relation. Its age gives it a deeper, more complex flavour than lamb and it's just as versatile. If hung correctly it doesn't necessarily need to be slow-cooked either. Chops can be chargrilled, barbecued or pan fried and served pink in exactly the same way as lamb.

For the meat to tenderise and the full flavour to come through, it should be hung for at least two weeks - something which The Mutton Renaissance hopes to make obligatory.

Ask your butcher for English Mutton before the restaurants buy it all - at this rate it won't be long before lamb is dressing as mutton...

Try...
Herdwick mutton from Alternative Meats ... 5 year old mutton from Blackface Meat ... Meat boxes from Tor to Door ... Organic mutton from Well Hung Meat ... London butcher C Lidgate

Cook...
Lamb Cutlets Reform ... Lamb, Redcurrant & Rosemary Cobbler ... Lamb Stew with Carrots & Turnips ... Lamb Tagine ... Lamb with Peppers and Haricots

Browse...
Our Little Green Book of British Lamb for more information on lamb and mutton

Apples

Think of a British fruit - think of an apple. It's almost a national emblem. It even has a day in its honour - Apple Day on 21st October.

As marked by festivities nationwide, this year's apple season has now begun. The varieties of apple available will change - there are over 2,500 - but the season will last until well into the new year.

Mid-season varieties now available include the classic Cox's Orange Pippin, nutty favourite Egremont Russet, aniseed-flavoured Blenheim Orange and crisp, juicy James Grieve. Many are specific to different regions and there's little chance you'll get them in supermarkets so look out for them in farm shops [BEN LINK TO FARM SHOPS], farmers markets and pick your own whilst you can.

Try them in tarte tatin or roasted alongside meats - or in the traditional crumbles and pies. These eating varieties will hold their shape better than traditional cooking apples and need less sugar, too.

Try...
Brogdale National Fruit Collection for the largest range of apple varieties ... Lathcoats Farm for PYO apples ... The Apple & Pear People ... Polgoon's sparkling cider ... Somerset Cider Brandy's apple brandy

Cook...
Sheppy's Cider Apple Cake ... Rack of Pork with Cider & Apple Butter ... Braised Red Cabbage with Apple ... Apple & Quince Souffle ... Baked Apples ... Cider Syllabub with Apple Crisps ... Caramel Apple Pavlova ... Apple & Plum Relish... Apple Bread ... Wassail Cup ... Apple Sauce ...  Apple & Walnut Tart ... Sloe & Crab Apple Jelly ... Tarte Tatin
browse our recipe library for more apple recipes >>

Browse...
Apple Events around the UK ... Brocks Hill Apple Day... Cider Making Festival... Waterperry Apple Day... The Big Apple... Apple Affair...

Find cider producers near you ... Find apple PYOs near you ... Read about Apple Day