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October In Season
Come October there's an abundance of fruit and veg bursting with colour and flavour. This month's In Season recipes from Waitrose FOOD magazine show you how to toss mushrooms through quick pasta dishes and stir fries, enrich cakes and desserts with juicy apples, and transform warm salads with sweet potatoes or pears.
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Smoky celeriac chips
Gunpowder chicken traybake
Celeriac & spelt soup
Autumnal fattoush-style salad
Dutch apple tart
Pear & Cardamom flapjack pudding
Chai pear porridge
Pork chops with pears & shallots
Celeriac, mushroom & Cheddar pie
Celeriac rösti
Celeriac, beetroot & blue cheese salad
Sweet potato tortilla
Baked sweet potatoes with spiced lime cream
Chicken, apple & mustard traybake
Apple drop scones
Tahini sweet potato & broccoli salad
German-inspired potato salad with sausage & sauerkraut
Cheesy mash with poached eggs
Grape & ginger upside-down cake
Roast duck legs with grapes
Beetroot, goat's cheese & walnut tart
Apple & blackberry crumble muffins
Beetroot & sweet potato dip with feta & dukkah
Apple & raisin brioche bread & butter pudding
Celeriac & kale salad with sweet chilli walnuts
Celeriac soup with pancetta crumbs & paprika oil
Beetroot & coconut curry
Beetroot, lentil & mint salad with fried halloumi
Celeriac steaks with tonnato sauce & pumpkin seed salsa
Potato, leek & kimchi gratin
Rosemary, garlic & sweet potato mash
Pear & ginger preserve
Parsnip & apple soup
Spiced sweet potato & freekeh salad
Mushroom shawarma
Creamy mushroom & pistachio tagliatelle
Thai-inspired shiitake stir fry
Pear & ricotta tartines
Apple, almond & pecan traybake
Apple & cinnamon pancakes
Sweet potato fries with harissa mayo
Scalloped potatoes with anchovies & saffron
Crispy roast potatoes with sage & caraway
Pan-fried chicken with apples & rosemary
Tatties & chive scones
Pan-fried pears with chicory & feta