November

Brussels sprouts

Long relegated to the Christmas table, Brussels sprouts have a dreadful reputation. Like miniature versions of the common cabbage, they have a sweet, nutty flavour, which some people can find too pungent. But, treated with a touch of love and care, these little buds can become a firm winter favourite.

Try them shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal treat that’s a perfect accompaniment to a Sunday roast. Or blanch whole sprouts briefly in boiling water, douse in cream and bake in the oven for a luxurious gratin.

Leftovers make delicious bubble and squeak. Mix the Brussels sprouts with mashed potato, shape into little patties and fry until golden-brown. Top with a poached egg for a simple brunch.

• Christmas bubble and squeak-style burgers with poached egg and cranberry relish by Lesley Waters
• Yorkshire pot with Christmas trimmings by James Martin
• Sesame and ham Brussels sprouts by Gary Rhodes
• Brussels sprout bhajis by Simon Rimmer
• Gratin of Brussels sprouts with lardons, cream and almonds by Sophie Grigson
• Find more Brussels sprouts recipes.

Celeriac

Celeriac is a large, knobbly root vegetable, the base of the stem of certain types of celery. It tastes quite similar to celery, although it also has a slightly nutty flavour. To prepare it, peel like a potato, rinse and keep in acidulated water until ready to use because it discolours quickly once cut.

Treat celeriac like other root vegetables: smother it in cream and top with cheese for a luscious gratin or make it into creamy purées with lots of butter. Try it blended into a smooth and silky soup, topped with pan-fried scallops for a decadent treat. Celeriac can also be shredded and eaten raw in salads such as a classic rémoulade.

• Celeriac rémoulade by Antony Worrall Thompson
• Pork tenderloin with sage and celeriac dauphinoise by Simon Rimmer
• Celeriac and roast hazelnut soup with soda bread focaccia by Rachel Allen
• Potato, celeriac and apple rösti by Christopher Rainham
• Seared scallops with black pudding and celeriac purée by Simon Rimmer
• Find more celeriac recipes.

Pheasant

The pheasant is a familiar sight in the British countryside, whether it’s the male with his magnificent plumage or the more subtle female (hen). A brace of pheasants (a male and female bird) is guaranteed to make for a tasty autumnal treat.

Pheasant is lean with a subtle gamey flavour. Most pheasants will have led an active outdoor lifestyle, so the legs can be tougher and more sinewy. Remove the legs and braise slowly in stews, then serve with buttery, mashed root vegetables. Pheasant breasts have little fat, so it’s important to keep them well basted when roasting and rest once cooked to keep them juicy. Try wrapping in a coat of bacon or smearing with lashings of butter.

For perfect pairings, think of other fruit and vegetables that are in season now, such as chestnut mash, sticky honey-roast parsnips, spiky apple chutneys or celeriac purée.

• Pheasant breasts braised in cider by Bella Radford
• Pheasant supreme canapés with wild mushroom compôte by Smith's of Smithfield
• Roast pheasant with lemon and rosemary (video recipe) by Mike Robinson
• Pot roast pheasant with sweetcorn mash by Sophie Grigson
• Roast pheasant with chestnut mash and honeyed parsnips by James Martin
• Pheasant breast satay with spicy peanut sauce by Hugh Fearnley-Whittingstall
• Find more pheasant recipes.

Walnuts

A cream-coloured nut with an edible light-brown skin enclosed in a knobbly beige shell. Walnuts have a short shelf life once shelled, so they're best kept in the fridge in an airtight container. For longer-term storage, it's best to buy walnuts in shells and shell them as you need them. If the shell is firmly sealed you can store them for a few months. Never keep nuts from one year to the next because the flavour and quality quickly deteriorate, and they may become rancid.

Walnuts add texture and crunch to salads. Pair them with goats’ cheese and a drizzle of walnut oil or stir them into a classic Waldorf salad. Pickled walnuts can be eaten with cold meats and cheeses - they go particularly well with blue cheese. Chopped walnuts also make a delicious addition to baked goods: add a handful to carrot cake or raisin and walnut bread. Walnuts are delicious in ice cream, toffee, fudge and other confectionery, such as walnut brittle or praline. Or enjoy a simple bowl of walnuts with a glass of tawny port.

• Chicory, walnut and Roquefort salad by Raymond Blanc
• Sea bass with walnut, mint and feta pesto by Mitch Tonks
• Peppered goats' cheese with Cumberland sauce and pickled walnuts by Simon Rimmer
• Apple and thyme tarte tatin with honeycomb and walnut ice cream by James Martin
• Find more walnut recipes.

Beetroots

Beetroot is a root vegetable with dark, purple skin and pinkish purple flesh. Look for small beetroots with the stalks still intact. To cook wash - but don’t peel - the beetroot and either boil, steam or bake until tender. Once cool enough, the outer skin should be rubbed off. To avoid stained hands, wash them and anything else you’ve used as soon as possible.

Roast beetroot goes perfectly with goats’ cheese and walnuts; try dressing this salad with a little walnut oil too. The thrilling fuchsia colour is best showcased in soups and risotto, paired with earthy spices and a dollop of cooling soured cream. Beetroot leaves and stems can also be eaten: cook them as you would any other spring greens.

The sweet, earthy flavour of beetroot and gaudy colour work well in cakes. Much like carrots, beetroot also has an uncanny ability to keep cakes moist. Chocolate and beetroot are a particularly heavenly combination.

• Chocolate beetroot cakes by Jill Dupleix
• Beetroot with green sauce by Valentine Warner
• Baby beetroot salad with spiced walnuts and goats' cheese toast by Bill Granger
• Braised oxtail and beetroot with creamy mash by James Martin
• Beetroot and ginger chutney by Nigella Lawson
• Spicy beetroot and coconut soup by Simon Rimmer
• Beetroot and mascarpone risotto with crumbled Wensleydale cheese by James Martin
• Find more beetroot recipes.

Quince

Quince (Cydonia oblonga) belongs to the same family as apples and pears. It has a shape that's similar to a pear, but larger. It has lumpy yellow skin and its hard flesh is quite bitter so it shouldn't be eaten raw. When fully ripe, the quince has a wonderful perfume. It can be added to cooked apple and pear dishes or used to make quince sauce, and it makes excellent preserves, especially marmalade. Quince paste or 'membrillo' is a popular accompaniment to cheese in Spain.

• Honey and walnut cream with apple and quince slice by James Martin
• Baked ham with cider and spices, quince and orange by Lotte Duncan
• Find more quince recipes.

Also in season

1. apples
2. artichoke
3. brill
4. butternut squash
5. cabbage
6. celery
7. chestnuts
8. clementines
9. chicory
10. clams
11. courgettes
12. crab
13. cranberries
14. duck
15. elderberries
16. goose
17. grouse
18. guinea fowl
19. haddock
20. hake
21. halibut
22. hare
23. Jerusalem artichoke
24. John Dory
25. kale
26. kohlrabi
27. leeks
28. lemon sole
29. lobster
30. monkfish
31. mussels
32. oystersparsnips
33. partridge
34. passion fruit
35. pears
36. plaice
37. potatoes (main crop)
38. pumpkin
39. rabbit
40. satsumas
41. scallops
42. sea bass
43. squid
44. swede
45. tangerines
46. teal
47. turbot
48. turnips
49. venison
50. watercress
51. wild mushrooms
52. wood pigeon