Happy October! Welcome to edition #10 of a 12-month series celebrating the seasons! Throughout this series I'll be highlighting my favorite seasonal produce and offering simple recipe, snack and cocktail suggestions.
October - arguably one of my favorite months. The air shifts, cooler now, inviting the deep, earthy scents of roasting vegetables and bubbling stews. ‘Tis the season of ‘mists and mellow fruitfulness’*, golden light and darker evenings, when produce - pumpkins, squashes, apples, and figs - seems to thicken and sweeten, in a proliferation of warm hues. The kind of food that makes you pause, slow down, and linger at the stove just a little longer. In October, cooking becomes a quiet celebration of the harvest; an annual reminder of what the land generously offers before winter takes hold.
*To Autumn, John Keats.
October Produce
Pumpkin. Pumpkins have a quiet, storybook charm, their smooth, rounded shapes and deep hues giving them an almost otherworldly presence, as if they belong both to the earth and to some gentler, imagined place. Once you get past their tough exterior, pumpkins reveal a soft, sweet flesh that’s a dream to cook with—whether roasted until caramelized or puréed into a velvety, rich purée, they make even the simplest dishes look like autumn on a plate. Here are some ideas:
Roast pumpkin wedges with chili flakes and honey served on a bed of burrata with fried sage.
Pumpkin pie (for people who hate pumpkin pie).
Make your very own pumpkin purée (much better than the canned stuff). To prepare the pumpkin, first preheat your oven to 350°F (180°C), then wash the pumpkin thoroughly before cutting it in half vertically; next, use a spoon to remove the seeds and stringy bits from the inside, after which you should place the pumpkin halves, cut-side down, on a baking sheet lined with parchment paper or foil, and roast them in the oven for approximately 40-45 minutes until the flesh is tender and the skin has turned a caramel color; once done, let the pumpkin cool briefly, then either peel away the skin or scrape the flesh from the inside, and finally blend the flesh in a food processor or blender until smooth, straining the puree once or twice for a silky texture.
Use some of that pumpkin purée to make a little pumpkin creamer to brighten up your morning coffee.
Also consider adding this purée to your morning porridge with cinnamon and nutmeg and a little maple syrup.
For more pumpkin recipes, I’d highly suggest checking this newsletter from last year:
Butternut squash, with its firm, sturdy shell, may seem unyielding at first, but inside you will find a tender, golden flesh that melts into soups and roasts to perfection lending a natural sweetness to any dish—a true autumn staple that's worth the effort.
Some ideas:
Cube and roast squash together with smoked paprika, a pinch of cayenne and a drizzle of maple syrup before tossing into a grain salad of quinoa, lentils and a little radicchio.
Make my crab and butternut squash arancini (perfect for a dinner party as you can make them ahead of time).
Puree squash then add coconut milk and ginger to create a warming, simple aromatic soup.
This butternut squash and miso tart tatin looks incredible - might be a fun weekend project.
Apples - Beneath their crisp skin, apples offer a sweet-tart bite that’s as versatile as it is refreshing. Whether used in baked crumbles or chopped ready for stewing they’re always a pleasure to work with—though, for me, there’s no better snack than a slice of apple with a smear of peanut butter and a sprinkle of my homemade pumpkin spice. However, here are some more refined ideas:
Make a simple autumnal salad with apples, radicchio, sharp cheddar, walnuts and a maple-Dijon vinaigrette. Serve with a hunk of crusty bread and good french butter.
Make apple butter. Great for sandwiches, adding to cake batter and rice puddings, or dolloping on hot toast ( add a little peanut butter for the ultimate combination).
I also love to add apples into pretty much any soup I’m making for added natural sweetness.
I’m about to embark on a project for creating a towering, tall, cartoon-like apple pie. I will, of course, report back with the recipe!
Pears, with their sweet juiciness and delicate flavor, are perfect for poaching in spiced red wine making a lovely dessert served warm with a scoop of mascarpone or yogurt. As with apples, pears can be diced and folded into a spiced cake batter with cinnamon and ginger. Alternatively, grill and serve with blue cheese and toasted hazelnuts for a perfect dinner party starter.
Quince - often overlooked and forgotten, sits quietly in the shadows of autumn, its golden green skin hiding a fragrant, floral sweetness. Poached or roasted, it’s a fruit that only reveals itself to those not only prepared to seek and find, but also those who remember the necessity of patience during preparation. I’m thrilled to share that I have an exciting project in the works with one of my dream brands, featuring an entire newsletter dedicated to quince, complete with a treasure trove of delightful recipes. For now:
This quince frangipane tart looks delicious.
Poached quince. Peel and core a few quinces, then poach them gently in a mixture of water, honey, and a cinnamon stick until tender—perfect served warm with a dollop of crème fraîche or tucked into a tart.
Figs, with their delicate skin and honeyed sweetness, evoke a sense of indulgence. There were some pretty great recipe suggestions in September’s newsletter (if I do say so myself), but one recipe you simply must make this weekend is my fig torte, adapted from the NYT plum torte recipe. It’s easy and utterly moreish.
Another great, highly adaptable recipe is my oven-baked figs with feta, grapes and maple syrup. Simply roast a block of feta cheese alongside quartered figs and a bunch of grapes at 200°C for 15 minutes, drizzling everything with olive oil, honey or maple syrup, and a sprinkle of salt and spices such as nutmeg, cinnamon, or pumpkin spice for a delightful combination of sweet and savory flavors. Serve with crusty bread and a glass of red.
Brussels Sprouts. Gone are the days of limp, flavorless Brussels sprouts, replaced instead by vibrant, crispy delights that burst with savory richness, whether roasted to perfection, sautéed with garlic, or tossed in a tangy vinaigrette. Try some of these ideas:
Shred and toss in a warm salad with bacon and a mustard vinaigrette or make my much loved brussels sprout caesar salad.
Brussels Sprouts with bacon and maple glaze. Halve Brussels sprouts and toss them with diced bacon, then roast at 200°C (400°F) for about 20 minutes until crispy. In the last few minutes of roasting, drizzle with maple syrup and a pinch of cayenne for a sweet and smoky flavor.
Brussels Sprout slaw with apples and toasted hazelnuts: Thinly slice raw Brussels sprouts and toss them with shredded carrots, grated apples and toasted hazelnuts. Dress with a tangy vinaigrette made from olive oil, apple cider vinegar, Dijon mustard, and a touch of honey.
Crispy Brussels sprouts with garlic and parmesan: Shred Brussels sprouts and sauté them in a pan with olive oil and minced garlic until golden and crispy. Finish with a generous sprinkle of freshly grated Parmesan cheese and a squeeze of lemon juice for brightness. Serve as a hearty side or atop a grain bowl for added texture and flavor.
Leeks, often overshadowed by their more popular allium relatives, are underrated gems in the kitchen, offering a subtle sweetness and delicate flavor that can elevate soups, stews, and sautés into something truly special.
Braise in white wine with a sprinkle of Parmesan for a rich side dish.
Add to potato soup for a comforting fall favorite.
Sauté and mix into a creamy risotto with a touch of lemon zest.
Make my cacio e pepe beans and leeks here (very very good).
Cranberries, with their vibrant ruby hue and tartness, are often associated with holiday feasts, yet their bold flavor can brighten everyday dishes, lending a delightful contrast to both savory and sweet recipes.
Simmer cranberries together with orange zest, a little orange juice, brown sugar, a pinch of salt and pepper plus a stick of cinnamon for a tangy-sweet side.
Add dried cranberries to roasted vegetables such as squash and Brussels sprouts.
Cranberry and orange glazed chicken. In a large baking dish, sauté chicken thighs until golden, then add fresh cranberries, a little orange juice + zest (you could also use marmalade), honey, and a splash of soy sauce. Allow the flavors to meld until the cranberries burst creating a glossy glazed sauce.
Cranberry and walnut quinoa salad: Toss cooked quinoa with dried cranberries, toasted walnuts, diced apples and chopped parsley. Then, drizzle with a simple vinaigrette of olive oil, apple cider vinegar and a hint of maple syrup for a refreshing salad that balances sweet, nutty, and tangy flavors.
Make a delicious cranberry and apple crumble by tossing fresh or frozen cranberries and diced apples together with a little sugar, butter and orange zest (I also like to add 1 tsp of white miso for extra saltiness), then topping them with a mixture of oats, pecans, cinnamon, flour, butter and brown sugar. Bake until bubbly and golden for a warm, tangy dessert that pairs perfectly with vanilla ice cream.
And that’s a wrap for this week, folks! Please, as usual don’t hesitate to let me know what you’re cooking and any recipe suggestions for the highlighted seasonal produce. Hearing from you truly brightens my day!
With love,
Sarah
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This has inspired me to make pumpkin pie!
We have just had slow roast vegetables: onion, yellow peppers, sweet tomatoes, corvettes on a bed of couscous and fresh cheese.