This month's newcomers...

Rhubarb; purple sprouting broccoli; cavolo nero; chicory; blood oranges; mutton; hare; bream; halibut; mussels

Editor's pick of seasonal recipes:

Rhubarb crumble cake ; Purple sprouting broccoli, pine nuts and sesame seeds ; Cavolo nero with garlic and chilli ; Quince, gorgonzola and chicory salad ; Crisp fennel and blood orange salad ; Roast mutton loin, broccoli, feta salad ; Hare in Ale with Saffron ; Sea bream in banana leaf ; Roasted halibut with wilted lettuce and fenugreek broth ; Moules marinieres

VEGETABLES

Beetroot Smoked eel with celeriac, beetroot and horseradish remoulade ; Warm beetroot, watercress and grilled goat’s cheese salad ; Salad of roasted baby beets with balsamic dressing ; Candied beetroot with feta and dill

Cauliflower Curried cauliflower and smoked haddock soup ; Cauliflower cheese

Cavolo Nero Cavolo nero with garlic and chilli ; Tuscan bean and vegetable soup

Celeriac Celeriac remoulade with a winter leaf salad ; Celeriac soup with cobnuts ; Pork and celeriac casserole ; Celeriac Anna

Chicory Quince, gorgonzola and chicory salad ; Smoked salmon and chicory with creme-fraiche dressing

Jerusalem artichoke Cream of jerusalem artichoke soup

Kale Braised kale with pancetta

Leeks Leek and lemongrass soup ; Soup of leeks and arbroath smokies

Parsnips Chicken, parsnip and date salad with a rice vinegar dressing ; Glazed parsnips with honey, thyme and star anise ; Parsnip and apple soup with stilton croutons ; Black pudding with parsnip mash

Potatoes Potato gratin dauphinoise ; Potatoes Roasted in Duck Fat ; Perfect pomme puree ; Potatoes baked on rock salt with creme fraiche and pancetta ; Roast potatoes with thyme ; Oven roasted potato wedges ; Fondant potatoes ; Individual potatoes Boulangere ; Thai potato soup ; Potato salad

Purple sprouting broccoli Purple sprouting broccoli with anchovy dressing ; Purple sprouting broccoli, pine nuts and sesame seeds ; Roast belly pork with purple sprouting broccoli

Rhubarb (forced) Rhubarb and champagne jellies ; Baked rhubarb ; Ricotta and rhubarb pots ; Rhubarb crumble cake ; Rhubarb chutney

Swede Caramelised Swede and Cardamom Soup

Turnips Sweet, sticky roasted turnip

FRUIT and NUTS

Kiwi fruit

Lemons Lemon-roasted chicken with citrus zest pilaf ; Lemon and rosemary popsicles ; Lemon confit ; Home-made lemon jelly ; Tagliatelle al limone ; Little lemon pots ; Lemon and lime tart ; Lemon-sugar crêpes

Blood Oranges Crisp fennel and blood orange salad ; Marmalade chicken ; Orange creams

Passion fruit Easy passion-fruit jelly ; Passion fruit parfait

Pineapple Pineapple ravioli with iced mango and mint ; Salt-baked pineapple

Pomegranate Pomegranate and ginger sorbet ; Winter bellini ; Roast chicken with pomegranates

MEAT

Guinea fowl Breast of guinea fowl with creamy winter vegetables

Hare Hare in Ale with Saffron ; Raised Game Pie

Mutton Mutton Biryani ; Food detective: mutton ; Roast mutton loin, broccoli, feta salad ; Scotch Broth

Venison Venison and Autumn Vegetable Pie ; Venison medallions with a brunoise of winter vegetables

FISH and SEAFOOD

Bream Baked sea bream with tomatoes and basil ; Black bream with basil and peas bonne femme ; Sea bream in banana leaf ; Sea bream with roasted fennel, olives, clams, garlic and thyme ;

Brill Brill with lettuce and peas ; Fish saltimbocca

Clams Warm salad of clams, mussels and squid ; Warm clam and white bean salad ; Clams and jamón in sherry

Cockles Fricassee of cockles and clams with jerusalem artichokes and wakame seaweed ;

Haddock Smoked haddock and fennel carpaccio ; Smoked haddock risotto cake ;Smoked haddock with leeks, potato and egg

Halibut Roasted halibut with wilted lettuce and fenugreek broth

Hake Pan-fried hake with wilted lettuce and tomato butter sauce

John dory Shallow-fried John Dory with Ratatouille ; John dory pan-fried with green spice paste

Lemon sole Lemon sole with crushed peas ; Goujons of lemon sole, fat-cut chips and sauce tartar

Mussels Cataplana of salt cod, chorizo and mussels ; Moules marinieres ; Seafood is a cinch ; A word in your shell-like

Oysters Oysters with three sauces ; Steamed oysters with mirin and soy

Salmon Salmon and coriander fish cakes ; Cumin salmon with green bean raita ; Grilled salmon with pear salsa ; Fennel and Smoked Salmon Salad ; Seared salmon with shallot and white wine sauce ; Oven-roasted salmon with red cabbage and beetroot ; Salmon baked with herbs and caramelised lemons ; Salmon, bacon and wilted sprout tops ; Salad niçoise with seared salmon ;

Turbot Whole roast turbot with hollandaise sauce ; Turbot fillets with fennel and lemon

Click here for more recipes

For the best local produce in your area visit the Times Real Food Directory

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