Pheasant now take over from the early game (grouse and partridge) which are now more suited to casseroles than roasting. Pears are in prime condition and are joined by quince making an ideal partnership for cooking. The timing of the first frosts will have quite a bearing on what else is available – it spells the end of most wild fungi although Lepista nuda (Wood Blewitt) is one of the few that withstand a frost and will appear from now until January. English truffles may also be found from now until March. The flavour of many vegetables is said to be improved by a frost – sprouts and parsnips amongst them. Shellfish such as scallops, mussels and oysters are at their best in a cold sea, whilst good runs of herring should also be found.
| In the garden | |
| Fruit Apples Pears Quince Walnuts Medlar Herbs Thyme Sage Rosemary Winter Savory Bay Salads |
Vegetables Winter Squash Chicory (Belgian Endive) Leeks Sprout tops Pink Fir Apple potatoes Cabbage Cavolo Nero Swiss Chard Cauliflower Parsnips Celeriac Swede Crosnes (Chinese artichoke) |
| In the wild | |
| Sloes Truffles Blewitts |
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| Beasts of the Land | |
| Meat & Game Pheasant Partridge (casserole) Duck |
More |
| Beasts of River and Sea | |
| Fish Silver eels Herring Mussels Scallops Oysters |
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