October brings Halloween, the changing of the clocks and plenty of seasonal fruit and vegetables. Leafy kale and leeks can be added to healthy green soups and stews, while bright butternut squash adds colour to easy traybakes. Once you’ve carved your Halloween pumpkin try cooking with it too – roast in generous wedges or bake into sweet pumpkin pie. British apples and pears are also in season throughout October ...
Some recipes you may like to try:
This intensely flavoured member of the cabbage family has been cultivated for over 2,000 years and has long been popular in colder regions, thanks to its excellent resistance to frost. It's at its best between September and February. Fresh kale should be a vivid green colour with crisp, un-wilted leaves. Kale is well-known for its health-promoting qualities, including its nutrient density and antioxidant content. A cup (67 grams) of raw kale contains plenty of B vitamins, potassium, calcium and copper. It also fulfils your entire daily requirement for vitamins A, C and K. Due to its high amount of antioxidants, kale may also be beneficial in promoting heart health.
All the best Jan