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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, crisp Autumn day, celebrating Winter holidays with cosy, 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 reached perfection in the ground, on the vine or on the tree - and then harvested at the right time, then 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

*Brussels Sprouts
Cavolo Nero
Celery
Cos Lettuce
Iceberg Lettuce
*Kale
Kohlrabi
Lambs Lettuce
*Pak Choi
Peas
Radicchio
Red Cabbage
Rocket
Savoy Cabbage
Spring Green Cabbage
Swiss Chard
Watercress
White Cabbage

Flowers, Fruits and Seeds

Aubergines
Broad Beans
Broccoli
Butternut Squash
Cauliflower
Courgettes
Cucumber
French Beans
Globe Artichokes
Mange Tout
Marrow
Peppers
Pumpkins
Runner Beans
Tomatoes

Roots and Bulbs

Beetroot
Carrots
*Celeriac
Fennel
Horseradish
*Leeks
Onions
Parsnips
Radishes
Salsify
Shallots
*Swedes
*Turnips

Tubers

*Sweet Potatoes
Potatoes - main crop
*Jerusalem Artichokes

*Coming into Season

Meats

Beef
Lamb
Chicken
Pork
Geese
Wild Mallard Duck
Grouse
Pheasant
Partridge
Guinea Fowl
Wood Pigeon
Rabbit
Venison

And here is just a summary of the main Cuts that are 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
Whole Chicken Legs
Marinated Chicken Skewers
Pork and Leek Sausages
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
Topside of Beef
Mini Topside of Beef
Silverside of Beef
Rolled Brisket
Oxtail
Carvery Leg of Lamb
Rack of Lamb
Saddle 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
Pork Boston Butt
Smoked and Unsmoked Gammon
Pigs Cheeks
Venison Saddle Eye
Beef Marrowbones
Pork Caul

Quicker cooking

Flat Iron Steaks
Rump Steaks
T-Bone Steaks
Beef T-Bone Florentine Steaks
30 Day Dry Aged Beef Club Steaks
Marinated Ribeye Steaks
Master Steak Burgers
Calves Liver
French Trimmed Lamb Cutlets
Barnsley Chops
Lamb Steaks
Lamb Henry Steaks
Lamb Riblets
Lamb Garlic Rosettes
Chicken Suprêmes
Handmade Chicken Kievs
Chinese Chicken Plum Parcels

Chicken Skewers
Chilli Chicken Sausages
Pork Collar 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 whole bird typically weighs 1 to 2 lbs. and benefits from roasting or braising.

Nigel Slater says

Nigel Slater says - If you examine the breastbone 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 & 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 here for recipe)

• Partridge with Swiss Chard, Girolles, Quince & 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 here for recipe)

• Pot-roasted Pheasant
A true autumnal treat, this pot roast works equally well with Partridge, Guinea Fowl or Chicken
Preparation time 25 min : Cooking time 1 hr 55mins. Click here for Special Reserve Chicken, Church Hill Farm Chicken, Partridge, Pheasant, Guinea Fowl, Tamworth Smoked Streaky Bacon, Fresh Chicken Stock
(Click here 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, Tamworth Smoked Back Bacon
(Click here for recipe)

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

• Confit of Duck Leg with Flageolet Ragoût & Celeriac Mash - by James Martin
This is a very impressive seasonal Game dish for an autumn dinner, with stunning presentation.
Preparation time less than 30 mins : Cooking time 1 to 2 hrs. Click here for Bone In Duck Legs, Fresh Chicken Stock
(Click here 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 hr 25 mins. Click here for Wild Rabbit, Fresh Chicken Stock
(Click here 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 Tamworth Smoked Streaky Bacon, Pheasant, Partridge, Wild Rabbit, Hand Diced Venison, Fresh Chicken Stock
(Click here 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 here for recipe)

So, having looked a bit more closely at Partridge here a few other Meats October recipe ideas that feature many of the above October Seasonal ingredients listed above - to get you thinking

• Beef Stroganoff (Slow Cooker Version)
Try this classic Beef dish with Mushrooms, Cream, Brandy and Onions. It has been revived by using a Slow Cooker to make life easier.
Preparation time 25 mins : Cooking time 6 hrs. Click here for Shin of Beef Boneless, Beef Chuck Steak
(Click here for recipe)

• Griddled Beef with Crispy Broccoli & Chick Peas
Pan fried Fillet or Flat Iron Steaks served with roasted Broccoli `Steaks' roasted with a drizzle of Oil, Garlic, Ground Cumin, Lemon and Chick Peas - then finished with a light Chilli dressing.
Preparation Time 30 Mins : Cooking Time 25 Minutes. Click here for Beef Flat Iron Steaks
(Click here for recipe)

• Sichuan Pepper Beef Stir-Fry - by Ching-He Huang
Fragrant spices, savoury soy and crunchy veg make this easy beef stir-fry recipe out of this world.
Preparation time Overnight : Cooking time over less than 10 mins. Click here for Sirloin Steak
(Click here for recipe)

• Oxtail & Butter Beans
This hearty, warming recipe is inspired by Jamaican and West Indian Oxtail Stews. Oxtail is a Cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich Gravy. Worcestershire Sauce is traditional and balances the dish’s earthy, spicy and sweet flavours. The Butter Beans add a slight bite to counter the tender Meat. But back to that gravy: Sop it up with Naan or Roti or serve it over Coconut Rice and Peas
Preparation time/Cooking time 3hrs 30 mins. Click here for Oxtail
(Click here for recipe)

• Pearl Barley Risotto with Beer-braised Beef Cheeks & 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 here for recipe)

• Quick Chilli con Carne
When you fancy a Chilli con Carne but don't have the time for slow cooking - this is the recipe for you.
Preparation time 30 mins : Cooking time 20-25 mins. Click here for Lean Minced Beef
(Click here for recipe)

• Grilled Barnsley Chops with Crushed Peas & Mint Sauce
Quick, simple, classic dish - what’s not to like!
Preparation time 15 min : Cooking time 15 mins. Click here for Barnsley Chops
(Click here for recipe)

• Roast Whole Saddle of Lamb with Spinach & Black Pudding - by Galton Blackiston
Galton Blackiston's Roast Saddle of Lamb recipe exemplifies how careful butchery and preparation can pay off in bounds, creating a dish that is full of flavour without using too many outlandish ingredients. The thin layer of fat used to wrap up the Saddle helps to infuse the Loins and Fillets with flavour from the outside, while the Black Pudding seasons the Meat from the inside. Serve with homemade Pesto or your favourite Side dishes
Preparation/Cooking time 1 hr 15 mins. Click here for Free Range Saddle of Lamb
(Click here 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 hrs. Click here for Shoulder of Lamb, Fresh Chicken Stock
(Click here 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 dish to feed a family
Preparation time 10 mins : Cooking time 4 hrs. Click here for Shoulder of Lamb
(Click here 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
Preparation time 45 mins : Cooking time 4 hrs - plus a few hours marinating and overnight chilling. Click here for Shoulder of Lamb
(Click here for recipe)

• Albanian Baked Lamb with Rice (Tavë kosi) - by Rick Stein
Tavë kosi is a national dish in Albania, but Rick only had it once, at a restaurant at the top of a mountain pass at Llogara. He 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 here for recipe)

• Roast Chicken with Butternut Squash, Chorizo & Chilli - by Sara Buenfeld
Add some punchy Spanish flavours to your Sunday roast - plus try Sara's ideas for using up the leftovers throughout the week.
Preparation time 35 mins : Cooking time 2 hrs and 15 mins. Click here for Special Reserve Chicken, Church Hill Farm Chicken
(Click here 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 here for recipe)

• Pumpkin Pickle with Fried Chicken Breast - by James Martin
James dishes up Squash two ways: roasted in wedges and in a spicy Pickle. All served with simply fried Chicken Breasts.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr. Click here for Chicken Breasts
(Click here for recipe)

• Beer-marinated Rack of Pork with Swiss Chard Gratin - by James Martin
This easy, lip-smacking dish needs to be prepared well ahead, but requires very little attention - just sit back and let the oven work its magic.
Preparation time overnight : Cooking time 1 to 2 hrs. Click here for Loin of Pork - ask us to French trim it.
(Click here for recipe)

• Bangers and Sweet Potato Mash - by Tom Kerridge
Swede and Sweet Potato make a lighter mash for this British classic - buy the best quality Pork Sausages and roast them in the oven without any extra oil.
Preparation time less than 30 mins : Cooking time 30 mins to 1 hr. Click here for Directors Pork Sausages
(Click here for recipe)

So, there you have it - Partridge, Grouse, Duck, Wild Rabbit, Venison, Lamb, Pork, 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 your own home - or workplace - 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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