The last days of summer change into early autumn this month, bringing a wealth of fruits and vegetables to enjoy.
Vegetables
Artichoke, aubergine, beetroot, broad beans, broccoli, Brussels sprouts, butternut squash, carrots, celery, cos lettuce, courgettes, cucumber, fennel, French beans, garlic, iceberg lettuce, kale, leeks, mangetout, marrow, onions, parsnips, peas, peppers, potatoes (maincrop), radishes, red cabbage, rocket, runner beans, savoy cabbage, spinach, spring green cabbage, sweetcorn, watercress and white cabbage.
Fruit
Apples, blackberries, blueberries, clementines, cranberries, figs, grapes, melons, nectarines, peaches, pears, plums, raspberries and tomatoes.
Meat/Poultry
Lamb
Fish/Seafood
Brown trout, clams, cod, crab, dover sole, grey mullet, haddock, halibut, herring, john dory, lemon sole, lobster, mackerel, monkfish, plaice, salmon, sardine, scallops, sea bass, and turbot.
Other
Garlic, wild mushrooms and walnuts.
Facts
Brussels sprouts - high in vitamin A, a serving of sprouts will help give you healthy skin and eyes. They're also high in folate, which makes healthy red blood cells. An important nutrient for healthy cells, folate is essential for pregnant women, children and those planning to conceive.
Figs - A fresh fig counts as one of your 5-a-day - and because they're high in fibre, they will also keep your gut moving regularly. Dried figs count too - but because they're higher in sugar, limit yourself to two or three. Figs are also high in calcium, for healthy bones and teeth.
