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Seasonal ingredients in October

Pumpkins hog the limelight in October, but don't forget less showy seasonal fare. Celebrate the game season with slow-cooked pheasant, wild mushrooms and hearty root vegetables.

Wild mushrooms recipes
  • Wild mushroom ragu
  • Brill with glazed shallots, mushroom sauce and garlic kale
  • Manitaria stifado with bulgur wheat pilafi
See all recipes using wild mushrooms (57)
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Showing 25 - 48 of 50recipes

Chocolate and raspberry brownies

by Sue Lawrence
Cakes and baking

Chocolate and raspberry crème brûlée

by Antony Worrall Thompson
Desserts

Chocolate beetroot cakes

by Jill Dupleix
Cakes and baking

Chocolate Halloween cobweb cake

by Emily Angle
Cakes and baking

Chocolate, orange and spice fondue

by The Hairy Bikers
Desserts

Christmas Genoa cake

by Mary Berry
Cakes and baking

Chunky celeriac soup

by Antony Worrall Thompson
Light meals & snacks

Cinnamon and apple pork belly with mulled cider cabbage and roast almonds

by The Hairy Bikers
Main course

Cinnamon and apple turnover

by James Tanner
Desserts

Cinnamon-spiced pear tatin

by James Martin
Desserts

Classic Cornish pasty

by Paul Hollywood
Light meals & snacks

Clementine sorbet

by The Hairy Bikers
Light meals & snacks

Colcannon

by Hugh Fearnley-Whittingstall
Side dishes

Cornbread

by Neneh Cherry and Andi Oliver
Cakes and baking

Cottage pie with leeks

Main course

Courgette fritters

by Rachel Phipps
Light meals & snacks

Crab apple jelly

by Pam Corbin
Other

Crab linguine

by Angela Hartnett
Main course

Cream roasted swede soup

by Antony Worrall Thompson
Light meals & snacks

Creamy celeriac soup

by James Martin
Light meals & snacks

Creamy lemon veg pasta

by Tally Rye
Main course

Cumin roasted carrots

by Nick Nairn
Side dishes

Curly kale (or cavolo nero) with rosemary and chilli

by Sophie Grigson
Side dishes

Curried parsnip soup

by James Martin
Light meals & snacks
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