As part of a new series on The Happy Foodie, we’re showcasing our favourite recipes to help you make the most of in-season produce.
Why eat seasonally?
Eating with the seasons has more benefits than you might think; not only is it easier and cheaper to get hold of fruit and veg that’s in-season, but also produce will be fresher, tastier and healthier on account of the nutrient content and lack of preservatives and transportation required.
With autumn finally here, this roundup is all about using apples, pears, carrots, pumpkins and butternut squash to create a range of cosy and comforting dishes – including delicious pies, hearty curries and warming soups.
Apple recipes
A hero ingredient for many autumnal favourites, apples are the perfect base for baked goods and puddings at this time of year.
Mary Berry’s Apple Crumble
Made with just five ingredients, Mary Berry’s simple version of a classic features rich stewed apples and caramelised crumble topping.
Vegan Apple and Date Pot Pies
These comforting apple and spiced date pot pies are quick, easy, and suitable for vegans – perfect for feeding a hungry crowd.
Ultimate Plum and Apple Cobbler
This cobbler recipe features a glorious autumn flavour combination in a filling of apple and plum (in season until early October), together with sweet vanilla and warming cinnamon.
Pear recipes
This aromatic and juicy fruit is an autumn staple on its own, but these recipes take them to a sweeter and cosier level.
Precious Pear Tart with Almond Frangipane and Ginger Nut Crust
If you are hosting a dinner party this autumn, Jaime Oliver’s tart recipe featuring elderflower cordial and spiced poached pears is a surefire showstopper.
Pear and Almond Traybake
This delicious autumnal dessert, featuring a delicate almond sponge, is here to show you that sweet treats don’t need to be made with ultra-processed ingredients.
Mary Berry’s Pear and Blueberry Galette
This sweet and comforting tart pairs seasonal fruit with blueberries to create a delightful, fuss-free bake.
Pumpkin recipes
From sweet pumpkin pies to warming soups and mini stuffed pumpkins, now is the the time to make the most of pumpkin season.
Jane’s Patisserie’s Pumpkin Pie
Few dishes are synonymous with autumn like pumpkin pie. This recipe by Jane Patisserie uses tinned pumpkin purée for ease, but can just as easily be made with roasted pumpkin if you have leftovers to use up.
Asma Khan’s Kaddu Nariyal Shorba: Pumpkin Coconut Soup
Asma Khan presents an autumnal classic with this delicately spiced soup enriched with coconut milk, which makes this creamy recipe vegan.
Whole Stuffed Mini Pumpkins with Sage and Goat’s Cheese
This gorgeous recipe of mini stuffed pumpkins is both delicious and fun to make – a great way to shake up your weekly meal plan.
Carrot recipes
Carrots are versatile, packed with vitamins, and a great staple vegetable to have in your fridge at all times (but especially summer and autumn, when they are freshest). These dishes harness the ingredient’s flavour, freshness and texture in a number of interesting ways.
Nadiya Hussain’s Carrot and Cod Curry
Using an aromatic carrot soup as its base, this two-in-one recipe from Nadiya helps you create two different meals with minimal fuss.
Mary Berry’s Coq au Vin Pie
This Mary Berry recipe turns a classic of French cuisine (made from a flavour base of carrots, onion, celery, and red wine) into a rich, hearty pie, making it especially cosy and apt for sweater weather.
Hearty Sausage Casserole
A wholesome comforting classic, this warming one-pot casserole is ideal for a midweek dinner when you want something straightforward to make.
Gluten-free Carrot Loaf Cake
We could not end the carrot section without a carrot cake – and this gluten-free version has all the spices, sweetness, and richness we love as the days grow colder.
Butternut squash recipes
Butternut Squash has a sweet, nutty flavour and is packed with vitamins and iron – making it a great ingredient for hearty meatless meals.
Slow Cooker Sweet Potato, Butternut Squash and Spinach Curry
A delicious, warming curry for the colder months, this dish is packed with spices and makes for an easy midweek dinner with minimal prep time.
Roast Squash, Sweet Vinegar, Garlic and Rosemary
Elevate simple roasted squash with an easy garlic, rosemary, and red wine vinegar drizzle. This dish is such a great option for either a starter or a side, as it pairs beautifully with any main dish.
Mary Berry’s Rack of Lamb with Roasted Vegetables and Mint Dressing
Mary Berry’s recipe for lamb with roasted vegetables is all about working smarter not harder, using the rich meaty juices to flavour the veg as it cooks.
Rukmini Iyer’s Crispy Gnocchi with Mushrooms, Squash and Sage
Mix things up with this easy vegetarian midweek meal of crispy tray-baked gnocchi with creamy goat’s cheese, artichokes and squash.
