UK seasonal food information, tips and recipe ideas, updated every week

Seasonal Food of the Week:

Quince

Resembling a lumpy pear, the ancient quince has become a bit of a forgotten fruit in recent times. This is perhaps because beneath the quince’s distinctive golden yellow skin and alluring fragrance, its flesh is astringent and sour when raw. However, given some patient and gentle cooking, quince can be a delicious and distinctive addition to many dishes, both sweet and savoury.

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Image of Quince

Currently at their best:

Artichoke, Beetroot, Butternut Squash, Celeriac, Celery, Kale, Kohlrabi, Leeks, Parsnips, Potatoes (Maincrop), Pumpkin, Swede, Turnips, Watercress, Wild Mushrooms

Apples, Clementines, Elderberries, Grapefruit, Medlar, Pears, Quince

Duck, Goose, Grouse, Guinea Fowl, Hare, Mallard, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon, Beef, Chicken, Pork

Brill, Clams, Crab, Haddock, Halibut, Hake, John Dory, Lemon Sole, Lobster, Monkfish, Mussels, Oysters, Plaice, Scallops, Sea Bass, Squid, Turbot, Coley, Dab, Langoustine, Pollack, Sea Bream, Skate, Winkles

Brazil Nuts, Chestnuts, Chives, Cob Nuts, Coriander, Sage, Walnuts

Also in season:

Brussels Sprouts, Carrots, Chicory, Cucumber, Fennel, Garlic, Jerusalem Artichoke, Marrow, Onions, Radishes, Rocket, Runner Beans, Spinach, Spring Onions, Sweetcorn

Figs, Lemons, Oranges, Passion Fruit, Tomatoes

Lamb, Turkey

Cockles, Cod, Grey Mullet, Herring, Mackerel, Conger Eel, Eel, Prawns

Almonds, Hazlenuts, Mint, Parsley (Curly), Parsley (Flat-Leaf), Rosemary, Sorrel