Mushrooms are plentiful, as are marrows, beetroots and squash. Cauliflowers and main-crop potatoes are at their peak, along with carrots and broccoli.

At the butcher's, Autumn lamb has a stronger flavour than its spring or summer cousin, and game is abundant (including goose, grouse, guinea fowl, hare partridge and pheasant).

Fruit & Nuts
Apples, Bullaces, Chestnuts, Damsons, Elderberries, Pears, Quinces, Raspberries, Rosehips, Sloes, Walnuts

Vegetables & Herbs
Beetroot, Borlotti Beans, Calabrese, Cabbages, Carrots, Cauliflower, Celeriac, Celery, Chard, Courgettes, Fennel, Kale, Kohlrabi, Leeks, Marrow, Onions, Peppers, Potatoes, Rocket, Salsify, Spinach, Squash, Tomatoes, Turnips, Watercress

Fungi
Chanterelles, Field Mushroom, Hedgehog Fungus, Horse Mushroom, Oyster Mushroom, Parasol Mushroom, Puffballs, Wood Blewit

Meat & Game
Autumn Lamb, Goose, Grouse, Guinea Fowl, Hare, Partridge, Rabbit, Wood Pigeon

Fish
Brown Trout, Cod, Crab, Eels, Lobster, Mackerel, Mussels, Native Oysters, Prawns, Rainbow Trout, Rock Oysters, Scallops, Sea Bass, Sprats, Squid, Wild Salmon

silvernutmeg Seasonal Food Guide
Eating seasonally means eating food that is at its peak in terms of flavour and nutritional content, while at the same time cutting down on those food miles. Each month, silvernutmeg.com brings you a guide to what's in season. The emphasis is on fresh and locally produced (i.e. British) food, including wild herbs and game.