SEPTEMBER FOOD: What's in season & how to make the most of it.
September is a fantastic month for British produce. We're still harvesting summer produce while autumn crops are coming into their own. It's arguably one of the most abundant times of year for British fruit and veg. Here's what's at its best, what to do with it, and some easy flavour combinations to try.
The best bit? You don't have to choose between summer and autumn, and salads can still be enjoyed...
What's actually in season in September?
Still enjoying | Just coming into season |
Tomatoes | Apples |
Courgettes | Pears |
Peppers | Squash |
Aubergines | Beetroot |
Raspberries | Carrots |
Runner beans | Blackberries |
Sweetcorn | Plums |
Five September flavour combinations worth trying
🍅 Tomatoes + Balsamic
The classic for a reason. Use really ripe tomatoes with our Balsamic dressing, Mozzarella, fresh herbs and good bread.
🥕 Carrots + Orange & Ginger
Sweet roasted carrots work beautifully with something sharp, fruity and gingery. Werve with baby spinach & goats cheese on flatbreads, with an extra drizzle of dressing.
🎃 Squash + Mediterranean Garlic
Generously drizzle the Mediterranean Garlic Dressing over chunks of butternut squash and roast until caramelised, then finish with a little more dressing, serve as a side or mix with rocket and some feta for an Autumn Salad.
🍎 Beetroot + Sweet Chilli
The chilli notes pair perfectly with the sweet, earthy beetroot flavour, either cook the beetroot as normal, or chunk and roast in a generous drizzle of Sweet Chilli Dressing. Serve with rocket, a good cheese and a more Sweet Chilli Dressing
🍓 Raspberries + Mint
Try pears, plums, apples or blackberries with rocket, toasted walnuts and a little crumbled goat's cheese or feta. Finish with Raspberry & Mint for a fresh, slightly tangy finish. See recipe below.
We love this recipe...
Caramelised Apple & Pear with Gorgonzola Salad
We've used our Raspberry & Mint, but this would work equally well with Garlic Dressing or our rich Balsamic.
Ingredients
180g Prosciutto
1 Sweet Apple thinly sliced
1 Pear, thinly sliced (slightly thicker than the apple)
50g Pecans , or hazlenuts (see notes)
1 bag Mixed baby leaf salad
85g Gorgonzola
25g Golden Raisins
Black Pepper , freshly cracked
Raspberry & Mint Dressing
Method
Preheat the oven to 190C
Lay the prosciutto out onto a sheet pan so the pieces aren't overlapping. Bake for about 9-12 minutes, or until crisp. Quickly transfer to a plate lined with paper towels and set aside until cool. Once cool, crumble to pieces.
Increase the oven temperature to 200C and drizzle a little Raspberry & Mint Dressing on the pan. Add the sliced apples and pears spreading them in an even layer. Roast for 10 minutes. Then flip the fruits and roast for another 5 minutes, or until golden. Set aside to cool.
Meanwhile, heat a pan over medium heat. Once hot add a drizzle of Raspberry & Mint Dressing, then gently add the shallots, and a pinch of salt to the skillet. Sauté for a few minutes without stirring until the shallots are caramelized and softened.
Let simmer for 30 seconds or until the liquid is absorbed. Transfer to a bowl and let cool.
Slowly drizzle in a little more Raspberry & Mint to the shallots, and season with salt and freshly cracked black pepper to taste.
Add the mixed salad leafs to a large mixing bowl. Add the roasted apples, pears, pecans, prosciutto, cheese, and raisins.
Drizzle in more Dressing and toss to combine. Taste the salad and season with more salt and freshly cracked black pepper if needed. Serve immediately.
How to make September produce last longer
Tomatoes: don't automatically refrigerate them — they're generally better at room temperature.
Fresh herbs: keep them wrapped appropriately or in water depending on the herb.
Courgettes: keep cool and dry rather than letting them sit wet.
Berries: don't wash until you're ready to eat them.
Apples: store separately from produce you want to keep longer because they release ethylene.
Don't forget the freezer! If you have more tomatoes, berries, peppers or herbs than you can eat, September is a great time to freeze surplus produce rather than letting it go to waste.
Don't rush into autumn
September gives us the best of both worlds. There are still plenty of bright, colourful summer ingredients around, but the first signs of autumn are starting to appear too. So don't feel you have to choose. Make a salad with tomatoes and peppers one day. Roast some squash the next, then get the apples out. That's September food. A little bit summer, a little bit autumn - and hopefully, very delicious.
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