Fresh nuts, such as walnuts and chestnuts, adorn the shops this month. Make the most of their fresh and unique taste - the season is short! The mandarin fruits of clementines, tangerines and satsumas are also abundant and at their best right now.
Vegetables
Beetroot, Brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, jerusalem artichoke, kale, leeks, parsnips, potatoes (maincrop), pumpkin, red cabbage, savoy cabbage, spring green cabbage, swede, sweet potato, turnips and white cabbage.
Fruit
Apples, clementines, cranberries, passion fruit, pears, pineapple, pomegranate, satsumas and tangerines.
Meat/Poultry
Goose and turkey
Fish/Seafood
Brill, clams, haddock, halibut, hake, john dory, lemon sole, monkfish, mussels, oysters, plaice, scallops, sea bass and turbot.
Other
Chestnuts and walnuts
Facts:
- Kale is naturally high in vitamin A, needed for healthy eyes and skin. It's also a source of folic acid, needed to help your body make healthy red blood cells, and especially important during early pregnancy. Kale, often known as ‘curly kale', is in season from September to April and makes an interesting alternative to cabbage or spinach.
- Clementines are high in vitamin C, which is needed for strong bones and healthy skin. Vitamin C can also help you absorb iron from your food. Vitamin C-containing foods and drinks are especially beneficial when you're eating foods where iron is not well absorbed, such as spinach, sweet potato, pure bran and rhubarb. Clementines, along with tangerines and satsumas, are part of the mandarin family, but they're smaller and tend to have fewer seeds. They have a very thin, easily peeled skin. Tangerines have looser skin and are less sweet. Satsumas also have loose skin and a particularly delicate flesh, which means they have to be carefully handled to avoid bruising and damage.
