The last few weeks might have felt like an Indian summer, but the produce coming into season now we’ve reached October most definitely nods to the coming winter months. Root vegetables are now out in force, destined for soups and casseroles as the nights draw in, and the colour palette has moved from summery greens and reds to deep purple, orange and brown.
There are now numerous varieties of pumpkins and squashes available in the shops, in a vibrant display of colour. We are all familiar with butternut squash, but why not try a crown prince, viola, Turk’s turban or even a giant pink banana (really!) for something a little different?
Heritage carrots have been a favourite on restaurant menus for the last few years and are now making appearances in the supermarkets in an array of colours. As well as brightening up the dinner table, they also bring a lovely, sweet taste to any dish they’re used in. Remember, purple, yellow and white carrots have been around somewhat 200 years longer than the humble orange carrot and we think they deserve equal place on your plate.