This month's newcomers...

Seville oranges, forced rhubarb, King cabbage, shallots, scallops

Still in season: Beetroot, Brussels sprouts, butternut squash, carrots, celeriac, celery, chicory, Jerusalem artichokes, kale, onions, parsnips, potatoes, rabbit, red grouse, salsify, swede, apples, clementines, hazelnuts, lychees, red cabbage, pears, pomegranates, pumpkins, satsumas, tangerines, goose, venison, walnuts

Editor's pick of seasonal recipes: Braised kale with pancetta ; Honey-fried Parsnips ; Roast pumpkin, goat cheese and walnuts ; Caramelised Swede and Cardamom Soup ; Honey-roast duck with cabbage and smoked bacon ; Monkfish Thai Green Curry ; Pan-roasted scallops with rhubarb ; Steamed Toffee Apple and Date Pudding ; Tangerine and Frangipane Tart

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From pomegranates and satsumas to parsnips and turkey, hundreds of seasonal ideas for winter feasts

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SEASONAL RECIPE VIDEO: watch Anjum Anand make her Tandoori monkfish

SEASONAL FOOD VIDEOS MONTH BY MONTH

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

Butternut squash Spiced carrot and butternut squash soup ; Butternut squash and vanilla soup ; Roast butternut pumpkin ; Braised brisket with butternut and cinnamon ; Roasted duck breast with butternut squash, braised chestnuts and plum sauce ; Squash and feta super-salad and gingery soup ; Butternut squash with Lebanese lamb and garlic yoghurt ; Roast squash with coriander pesto ; Squash, runner bean and coconut curry ; Lamb and butternut squash tagine ; Squash and shrimp soup

Brussels sprouts Brussels sprout and goat’s cheese souffles ; Puree of sprouts ; Rules’s creamed Brussels sprouts ; Brussels sprout minestrone

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

Jerusalem artichokes Cream of jerusalem artichoke soup ; Chicken and Jerusalem artichoke salad with shallot vinaigrette ; Jerusalem artichoke risotto with scallops

Kale Pasta with kale, chilli and anchovy ; Kale salad with lemon, feta, pine nuts and raisons ; Braised kale with pancetta ;

Mushrooms Mushroom pilaf with spinach ; Jamie Oliver’s grilled mushroom risotto made with fresh chicken stock ; Wild mushroom pâte with glazed cranberries ; Salami and mushroom hash ; Mushroom and prawn risotto with lemon and mascarpone ; Wild mushroom bruschetta topped with taleggio cheese ; Mushroom on Toast ; Wild mushroom soup with madeira ; Paneer, Mushroom and Spinach Wraps ; Grilled flat mushrooms with marscarpone, blue cheese and basil ; Wild Mushroom, Garlic And Mint Pizza ; Oyster mushrooms with garlic

Parsnips Parsnip clapshot ; Parsnip soup with chestnuts and mixed herb pesto ; Chicken, parsnip & date salad with a rice vinegar dressing ; Glazed parsnips with honey, thyme and star anise ; Parsnip and apple soup with stilton croutons ; Honey-fried Parsnips ; Spicy Parsnip Soup ; Curried Parsnip and Apple Soup with Garlic Bread

Pumpkins Pumpkin soup with chermoula ; Roast butternut pumpkin ; Honey-glazed pumpkin wedges ; Roasted pumpkin crostini with pancetta ; Roast pumpkin, goat cheese and walnuts ; Pumpkin risotto ; Pasta with pumpkin and chestnuts ; Spiced Pumpkin Cake

Swede Caramelised Swede and Cardamom Soup ; Rustic root vegetable broth with walnut pesto ; Majorcan tumbet ; Meat and veg sauté ; A simple Irish stew ; Cornish Pasties

FRUIT AND NUTS

Apples Upside-down apple tart ; Pork chops with cider apple sauce ; Caramel cream glazed apple tart ; Sweet and sour pork with apples ; Suckling pig sandwich with apple sauce ; Apple snow with date and walnut biscotti ; Toffee apple muffins ; Cinnamon Apple Tempura with Toffee Sauce ; Apple pie ; Steamed Toffee Apple and Date Pudding ; Croustade of apple and coconut ;Spiced apple pancakes with calvados sabayon ; Celeriac and apple remoulade with marinated sultanas

Hazelnuts Hazlenut cinnamon stars ; Duck Liver, Orange and Hazelnut Stuffing ; Hazelnut shortbread biscuits ; Hazelnut meringues with apple cream and blackberries ; Hazelnut ice-cream with white raisins in aquavit ; Hazelnut chicken with balsamic beetroot

Pears Individual pear tartins with gorgonzola ice-cream ; Radicchio salad with pear, watercress and hazelnuts ; Pear Mont Blanc ; Warm spiced autumn fruit compote, with roasted nuts ; Grilled salmon with pear salsa ; Pear ice cream ; Honeyed pears with parmesan and rocket ; Pears with star anise ; Poached pears with butterscotch sauce ; Pear & Ginger Muffins ; Red wine pears with caramel cream ; Pear and apple crumble

Pomegranate Pomegranate jelly ; Harissa poussin with pomegranate and lime couscous ; Warm salad of lamb shanks and pomegranates ; Carrot and yoghurt salad with pomegranate ; Pomegranate and ginger sorbet ; Roast chicken with pomegranates ; Pomegranate martinis ; Hoummos with pomegranates ; Fish with tahini and pomegranate ; Lamb with walnuts, pomegranate syrup and spinach

Satsumas Satsumas in cider brandy

Tangerines Tangerine and Frangipane Tart

Walnuts Frosted coffee and walnut layer cake ; Grilled figs with yoghurt and walnuts ; Watercress, blue cheese and walnut salad ; Parsley, walnut and hemp oil pesto ; Banana Bread with Walnuts and Chocolate Chips ; Chicken, walnut and pomegranate salad

MEAT

Duck Fried duck breast, pear and chestnut salad ; Honey-roast duck with cabbage and smoked bacon ; Pan-fried duck breast with mango salsa and pak choi ; Duck with cherry sauce ; Pan-roasted duck with caramelised quince and pear ; Duck rillette ; Crispy duck, watermelon, feta and fresh mint skewers ; Slow-Roast Duck with Port and Five-Spice Sauce ; Duck cassoulet ; Twice-cooked duck with peas and bacon ; Wild duck with parsley potatoes

Goose Goose-fat potatoes ; Roast goose

Grouse Honey-roast grouse with apples, cinnamon and cider ; Grouse breast salad with raspberry vinaigrette ; Grouse casserole with red wine, borlotti beans and juniper

Hare Hare in Ale with Saffron

Partridge Roast partridges with cabbage and Jerusalem artichokes

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

FISH AND SEAFOOD

Brill

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

Cockles

Crayfish Crayfish or prawn étouffée ; Crayfish cocktail ; Crayfish Salad ; Crayfish Tails with Lemon Thyme Mayonnaise ; Crayfish Bisque

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

Monkfish Monkfish Thai Green Curry ; Tandoori Monkfish

Mussels Cataplana of salt cod, chorizo and mussels ; Moules marinieres

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

Plaice Plaice with sesame spinach

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

Scallops Pan-friend scallops with pea puree ; Ching's scallops with roasted ham ; Pan-roasted scallops with rhubarb ; Seared scallops with Jerusalem artichoke puree and caramelised walnuts ; Scallops with sweetcorn puree and quail’s eggs ; Salad of truffle-dressed scallops ; Scallops grilled in the shell ; Salad of pan-roasted scallops with sultana and caper dressing ; Scallop Provençale with basmati

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

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