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What's in Season - October

What's in Season - October

What’s in Season - October

Seasonal eating means two things really: building meals around foods that have just been harvested at their peak - and adjusting your diet to meet the particular health challenges of Winter, Spring, Summer and Autumn. 

While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.
 
Simple joys 
For starters, it connects us to the calendar reminding us of simple joys - the first taste of Asparagus in Spring, the smell of ripe Strawberries newly picked in Summer, Apple picking on a clear Autumn day, celebrating Winter holidays with hearty, warming meals

Tastes Better
In-season produce is fresher and tastes better, sweeter - when perfectly ripe. 
 
When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, they will have much more flavour and nutrition.  


More vitamins, minerals and antioxidants 
Produce eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. 


  
Eat a more well-rounded and balanced diet 
A pleasant added benefit of eating what's in season is that you get a broader variety of foods in your diet. Those foods can broaden your palate, for one, but they may also expose you to dishes and ingredients you may not have otherwise explored. 
 
Supports small and midsize Farmers
Eating seasonally often means eating locally grown foods, so it’s good for the environment too. It supports small and midsize local farmers, cuts down on pollution from shipping and transporting food and reduces your carbon footprint. 
 
Saves you money 
And if all that’s not enough to get you to make some simple switches in your diet, In-season foods will usually save you money.

Time to eat Seasonal
Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value.
 
And so here is what is in season - and most popular - in October - to help you eat seasonally: 



  
Leaves and Stems : Savoy Cabbage, Red Cabbage, Spring Green Cabbage, White Cabbage, Cavolo Nero, Celery, Kale, Kohlrabi, Cos Lettuce, Iceberg Lettuce, Pak Choi, Radicchio, Rocket, Spinach, Swiss Chard, Watercress 
 

Flowers, Fruits and Seeds : Aubergines, Broad Beans, French Beans, Runner Beans, Broccoli, Butternut Squash, Cauliflower, Courgettes, Cucumber, Globe Artichokes, Mangetout, Marrow, Peppers, Pumpkins, Tomatoes,
 
Roots and Bulbs :  Beetroot, Carrots, Celeriac, Fennel, Horseradish, Leeks, Onions, Parsnips, Radishes, Shallots, Turnips

 
Tubers :
 Potatoes - main crop

Meats :  Beef, Lamb, Pork, Wild Mallard Duck, Grouse, Pheasant, Partridge, Guinea Fowl, Wood Pigeon, Rabbit, Venison. 

Here is just a summary of the main Meat Cuts that become popular in October:

Thrifty Cuts : Beef Flat Iron Steaks, Beef Fillet Tails, Bavette Steak, Shin of Beef, Beef Meatballs, Lamb Henry Steaks, Lamb Breast Roulade, Chicken Thighs, Marinated Chicken Skewers, Caramelised Red Onion Sausages, Pork and Leek Sausages, Gluten Free Toulouse Sausages, Directors Sausage Burgers, Loin of Pork Boneless, Bone in Belly of Pork, Unsmoked Boneless Gammon, Wild Rabbit  

Roasts, Casseroles and Stews : Carvery Rib of Beef, Sirloin with Fillet, Topside of Beef, Mini Topside of Beef, Silverside of Beef, Rolled Brisket, Oxtail, Carvery Leg of Lamb, Rack of Lamb, Lamb Noisettes, Mini Noisette of Lamb, Special Reserve Chicken, Otter Valley Organic Chicken, Poussin, Chorizo Rosario Sausages, Merguez Sausages, Porchetta with Chorizo Roast, Pheasant, Partridge, Wild Mallard Duck, Wood Pigeon, Wild Rabbit, Venison Roast  

Seriously Low and Slow : Beef Picanha,Beef Short Ribs (Jacobs Ladder), Ox Cheeks, Lamb Neck Fillets, Lamb Middle Neck, Lamb Shanks, Smoked and Unsmoked Gammon, Pigs Cheeks, Venison Saddle Eye, Beef Marrowbones, Pork Caul
 

Quicker Cooking : Rump Steaks, T-Bone Steaks, Beef T-Bone Florentine Steaks, 45 Day Dry Aged Beef Club Steaks, Marinated Ribeye Steaks, Master Steak Burgers, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Lamb Garlic Rosettes, Chicken Supremes, Handmade Chicken Kievs, Chinese Chicken Plum Parcels, Chicken Skewers, Chilli Chicken Sausages, Pork Steaks, Marinated Pork Ribs, Directors Sausage Burgers, Veal Escalopes, Barbary Duck Breasts, Venison Haunch Steaks

Every month we pick out one Seasonal product and explore a little more about how best to prepare it
 
This month we feature Partridge

  
Partridge is one of those dishes that for us really heralds the height of the Game season. If you’re a newcomer to Game, or you prefer just a hint of 
that gamey flavour, then Partridge is a great place to start. 

Milder flavour 
It has a slightly milder flavour than some other Game meats. The trick with Partridge is to make sure you don’t overcook it because then you’ll find the meat is just too tough. 

Cook quickly 
Game birds, such as Partridge, are small, cook quickly and have a tendency to dry out during cooking. A Partridge does best when cooked with liquid in order to keep the bird juicy. 
 
These birds really don’t need long in the oven and are best served pink and juicy. 


Roasting or braising 
One bird typically weighs 1 to 2 lbs. and benefits from roasting or braising. 

Nigel Slater says 
Nigel Slater says - If you examine the breast bone of any Game bird, firmly yet with a respectful tenderness, it will tell you how to cook it. 
 
Softly pliable, and you have a candidate for a roast dinner; hard, proud and unyielding, and you have one for the pot. 


Our fingers can tell us more 
Like checking a Melon or an Avocado for ripeness, and a Steak or a sponge cake for doneness, it is one of those ways in which our fingers can tell us more than any clock, calendar or label.

Barding 
Partridge can also be wrapped in fat or Bacon, a preparation method called barding, to help keep moisture in during cooking. 

A lovely rich, robust, intense flavour 
The key is to make sure you keep checking the bird regularly when you’re cooking, and it’s also important to rest the bird - usually for about five minutes.
 
If cooked right, you’ll get a lovely rich, robust, intense flavour that just sings of winter comfort. 


What goes with Partridge
Young Partridge is superb simply roasted, braised or grilled and served with a lovely seasonal match of winter vegetables, or that classic combination of Bacon and Cabbage.

October seasonal recipes to try - or just to get you thinking - include: 



•   
Roast Partridge with seasonal vegetables and Tarragon jus - by Mark Dodson
      Tarragon has an earthy Aniseed flavour that pairs well with rich Game birds like Partridge. Mark Dodson recommends serving Bread sauce as a side to this roast Partridge dish.
Preparation/Cooking time 2 hrs 30 mins.
 Click here for Partridge
(Click title for recipe)




• Partridge with Swiss Chard, Girolles, Quince and Chestnuts 
- by Geoffrey Smeddle
      Geoffrey Smeddle's exquisite Partridge with Chestnuts recipe will light up the colder months. Partridges usually come trussed, which means that the bird is tied with twine to keep the extremities close to the body to allow for even cooking
       Preparation/Cooking time 2 hrs 30 mins. 
Click here for Partridge
 - ask us to truss it for you
(Click title for recipe)




Confit of Duck Leg with Flageolet Ragoût and Celeriac Mash - by James Martin
This hearty French Cassoulet is anything but healthy - and all the more tasty for it.
Preparation time over 2 hrs : Cooking time over 2 hrs.
 Click here for Bone In Duck Legs, Fresh Chicken Stock
(Click title for recipe)



Game Pie
Use any combination of Game meat for this hearty and filling pie. Try serving it with a creamy Celeriac mash.
Preparation time 30 mins to 1 hr : Cooking time 1 to 2 hrs.

  Click here for Smoked Streaky Bacon, Pheasant, Partridge, Rabbit, Hand Diced Venison, Fresh Chicken Stock
(Click title for recipe)



Wild Venison, Field Mushroom & Ale Pudding - by Mike Robinson
A wonderful take on a classic Steak & Kidney pudding, using the best autumnal ingredients
Preparation time 30 mins : Cooking time 4 hrs 30 mins plus chilling.
 Click here for Beef Suet Shredded, Hand Diced Venison
(Click title for recipe)



• Pot-roasted Pheasant

A true autumnal treat, this pot roast works equally well with Partridge, Guinea Fowl or Chicken
Preparation time 25 mins : Cooking time 1 hour 55mins.
 Click here for Smoked Streaky Bacon, Special Reserve Chicken, Church Hill Farm Chicken, Otter Valley Organic Chicken, Partridge, Pheasant, Guinea Fowl, Fresh Chicken Stock
(Click title for recipe)



•  Pearl Barley Risotto with Beer-braised Beef Cheeks and Onions - by James Martin
Try this hearty dish in the slow-cooker - start it off in the morning and it will be fall-apart tender by dinner time.
Preparation time overnight : Cooking time over 2 hours. 
Click here for Ox Cheeks, Fresh Beef Stock
(Click title for recipe)



Moroccan Lamb Tagine with Lemon & Pomegranate Couscous - by Rachel Allen
This aromatic Lamb Tagine can be made in advance and reheated. Make the fruity Lemon Couscous just before serving.
Preparation time less than 30 mins : Cooking time 1 to 2 hours. 
Click here for Shoulder of Lamb, Fresh Chicken Stock

(Click title for recipe)



Slow-roast Shoulder of Lamb with Anchovy & Rosemary - by James Martin
This generous dish of melt-in-the-mouth Lamb feels extravagant, but is an inexpensive way to feed a crowd
Preparation time 10 mins : Cooking time 4 hrs. Click here for
 Shoulder of Lamb

(Click title for recipe)



Curried Pulled Lamb - by Barney Desmazery
This meltingly tender Shoulder of Lamb can be cooked in stages over a few days - serve as the centrepiece for an Indian feast for friends
Preparation time 45 mins : Cooking time 4 hrs plus a few hours marinating and overnight chilling. Click here for
 Shoulder of Lamb 
(Click title for recipe)



Albanian Baked Lamb with Rice (Tavë kosi) - by Rick Stein
Tavë kosi is a national dish in Albania, but I only had it once, at a restaurant at the top of a mountain pass at Llogara. I wasn’t predisposed to like it. Lamb with rice and yoghurt doesn’t immediately appeal, but it turned out to be very good indeed, the same sort of dish as Moussaka.
Preparation time less than 30 mins : Cooking time 1 to 2 hrs. Click here for
 Hand Diced Lamb

(Click title for recipe)



Maple Roast Chicken with Potatoes & Thyme
An easy one-pot dish combining sticky Chicken with delicious roasted vegetables
Preparation time 15 mins : Cooking time 1 hr. Click here for
 Chicken Legs

(Click title for recipe)



Braised Rabbit Pappardelle - by James Martin
Slow-cook rich Game into a delicious Ragu to serve with ribbon Pasta - stock and wine will keep the lean meat moist
Preparation time less than 30 mins : Cooking time 1 hour 25 mins. Click here for
 Wild Rabbit, Fresh Chicken Stock

(Click title for recipe)



Pheasant Breasts Braised in Cider - by Bella Radford
Caramelised Onions, Bacon and Cider combine in the perfect recipe for Roast Pheasant.
Preparation time less than 30 mins : Cooking time 1 to 2 hrs. Click here for
 Pheasant, Smoked Back Bacon

(Click title for recipe)



Roast Grouse with Pear Tatin and Kale - by James Martin
This is a very impressive seasonal Game dish for an autumn dinner party, with stunning presentation.
Preparation time less than 30 mins : Cooking time 1 to 2 hrs. Click here for
 Grouse, Fresh Chicken Stock

(Click title for recipe)

     So there you have it - Partridge, Grouse, Duck, Wild Rabbit, Venison, Lamb, Beef and Chicken and other seasonal meat Recipe ideas for October using seasonal ingredients - with sometimes a delightful symbiosis of seasonal meats, fruits and vegetables - all on the same plate - just as nature intended

Enjoying all the benefits
Now armed with all that information - what is stopping you to start eating seasonally and enjoying all the benefits that come with the healthier approach that each month has to offer?

So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your October meals

Give it a Click 
So why not give it a Click - and experience a whole new way to enjoy Godfreys Seasonal Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or office - at a time that is convenient to you


We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!
 
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