Seasonal Eating in the UK: A Month-by-Month Guide
The best recipes are the ones you can adapt to whatever fresh produce is in season. (This is why our London cook school teaches skills and techniques rather than recipes – so you can adapt ingredients with confidence.)
For simplicity, this list focuses on fruits and vegetables (rather than meat or seafood). It does not include ingredients like onions, garlic, or other kitchen staples. While many of these fruits and vegetables are available all year round, they taste best when they are in season.
For simplicity, this list focuses on fruits and vegetables (rather than meat or seafood). It does not include ingredients like onions, garlic, or other kitchen staples. While many of these fruits and vegetables are available all year round, they taste best when they are in season.
What’s in Season in January?
While the days are short and cold, January offers some robust root vegetables and hardy greens that are perfect for warming stews, roasts, and comforting side dishes.
Key Produce:
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Vegetables: Beetroot, Brussels sprouts, cabbage, carrots, celeriac, Jerusalem artichokes, kale, parsnips, potatoes, radicchio, swede
- Fruits: Apples, clementines, grapefruit, oranges, pears, Yorkshire forced rhubarb
Cooking Inspiration: Leek and potato soup, roasted root vegetables with herbs, or a vibrant kale salad.
Cookware Suggestion: A Fissler Pressure Cooker will come in handy for when you want to make soups and stews, especially when cooking tough cuts of meat and root veg, as they take longer to cook. It cooks food 70% faster than a regular pot.
What’s in Season in February?
February continues with many of January's staples, but you might start to see the first hints of new life emerging, especially towards the end of the month.
Key Produce:
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Vegetables: Beetroot, Brussels sprouts, cabbage, carrots, celeriac, Jerusalem artichokes, Kale, parsnips, potatoes, purple sprouting broccoli, radicchio, swede
- Fruits: Apples, clementines, grapefruit, Oranges, pears, Yorkshire forced rhubarb
Cooking Inspiration: Purple sprouting broccoli is fantastic simply steamed with butter, and forced rhubarb makes a wonderful crumble or compote.
Cookware Suggestion: The Mauviel Tarte Tatin is available exclusively at Borough Kitchen, and at a special price. Use it to make a classic apple or pear tarte tatin, or this savoury tarte tatin with beetroot and goat’s cheese.
What’s in Season in March?
As the days lengthen, March brings true signs of spring with the arrival of tender greens and the last of the winter hearty vegetables. Produce starts to get more colourful.
Key Produce:
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Vegetables: Artichokes, cabbage, carrots, cauliflower, leeks, nettles, parsnips, potatoes, purple sprouting broccoli, radishes, sorrel, spinach, spring onions, watercress, white asparagus, wild garlic
- Fruits: Apples, pears, rhubarb
Cooking Inspiration: A vibrant spring green stir-fry, a delicate spinach quiche, or a pesto made with foraged nettles.
Cookware Suggestion: Use a pestle and mortar to make pesto – it slowly draws out flavour for the best results.
What’s in Season in April?
April sees a significant increase in green vegetables, making it a fantastic month for fresh, vibrant dishes.
Key Produce:
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Vegetables: Artichokes, asparagus, nettles, purple sprouting broccoli, radishes, rocket, spinach, watercress, wild garlic
- Fruits: Apples, pears, rhubarb
Cooking Inspiration: Nothing beats simply steamed asparagus with a hollandaise sauce, or Justin’s English Asparagus Risotto. Radishes add a peppery crunch to salads, and new potatoes are perfect for boiling and serving with butter and mint.
Cookware Suggestion: The Silampos Multisteamer can be used with any 16cm, 18cm, or 20cm pot, and is perfect for quickly steaming greens to eat alongside meat.
What’s in Season in May?
May truly feels like summer is on its way, with an abundance of tender vegetables and the first soft fruits making an appearance.
Key Produce:
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Vegetables: Asparagus, cauliflower, courgettes, lettuce, peas, radishes, rocket, samphire, sorrel, spinach, spring onions, watercress
- Fruits: Elderflower, rhubarb, strawberries
Cooking Inspiration: Fresh broad bean and pea salad, a classic strawberry tart, or pan-fried fish with samphire. It’s the absolute best time to make a Victoria Sponge Cake.
Cookware Suggestion: A salad spinner is essential this time of the year.
What’s in Season in June?
June is arguably one of the best months for seasonal eating, with a huge variety of vegetables and the peak of British berry season.
Key Produce:
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Vegetables: Asparagus, aubergine, broad beans, broccoli, cauliflower, courgettes, cucumber, lettuce, peas, runner beans, Swiss chard, turnips
- Fruits: Cherries, currants, gooseberries, raspberries, rhubarb, strawberries
Cooking Inspiration: It doesn’t take much cooking to make these fruits and vegetables taste good. Enjoy them raw or lightly steamed with salt. It is the best time to bake fruit-forward puddings, like this cherry clafoutis.
Cookware Suggestion: A cherry pitter is essential. It works well for olives and dates too.
What’s in Season in July?
July continues the summer abundance, with even more fruits and vegetables ripening under the longer days – most notably, tomatoes.
Key Produce:
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Vegetables: Aubergines, broad beans, broccoli, carrots, cauliflower, cucumbers, courgettes, French beans, lettuce, new potatoes, peas, peppers, runner beans, sweetcorn, tomatoes
- Fruits: Blackberries, blueberries, cherries, currants, greengages, raspberries, rhubarb, strawberries
Cooking Inspiration: Fresh tomato salad with basil, grilled sweetcorn with chilli butter, an aubergine curry, or a vibrant summer berry pavlova.
Cookware Suggestion: This is the season for barbecue. Our favourite is the Big Green Egg, or for a simpler option, the Blok Table Grill.
What’s in Season in August?
August is a month of incredible bounty, with gardens and farms overflowing with produce. It's a great time for preserving, pickling, and enjoying the sun's harvest.
Key Produce:
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Vegetables: Aubergines, beetroot, broccoli, cabbage, cauliflower, courgettes, French beans, garlic, green beans, lettuce, mangetout, onions, parsnips, peas, peppers, potatoes, runner beans, sweetcorn, tomatoes
- Fruits: Apricots, blackberries, blueberries, damsons, peaches, plums, plums, raspberries
Cooking Inspiration: Ratatouille with fresh garden vegetables, homemade tomato sauce, or a classic apple crumble with foraged blackberries. It’s the absolute best time to make jams and preserves, like this Raspberry and Liquorice Jam. Savoury options include a BLT sandwich or Richard’s Late Summer Evening Pasta.
Cookware Suggestion: A knife sharpener, so you can slice heirloom tomatoes extra thin without losing any juice.
What’s in Season in September?
As summer gently fades, September brings a wonderful transition with the last of the summer crops mingling with the first of the autumn harvest.
Key Produce:
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Vegetables: Aubergine, broccoli, butternut squash, cauliflower, celery, courgettes, cucumber, kale, leeks, lettuce, mangetout, mushrooms, parsnips, peas, peppers, pumpkin, rocket, runner beans, spinach, spring greens, spring onions, summer squash, sweetcorn, swiss chard, tomatoes, turnips
- Fruits: Blackberries, damsons, pears, plums, raspberries, rhubarb, strawberries
Cooking Inspiration: Roasted squash soup, apple and blackberry pie, or a hearty leek and potato gratin.
Cookware Suggestion: As squash and low-cooking vegetables come into season, it’s the best time to invest in a lifetime-lasting roasting pan.
What’s in Season in October?
October is a beautiful month for seasonal eating, with a focus on comforting root vegetables, a vibrant array of squash and pumpkins, and mushrooms.
Key Produce:
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Vegetables: Beetroot, broccoli, Brussels sprouts, butternut or other varieties of squash, cabbage, carrots, cauliflower, celeriac, kale, leeks, mushrooms, parsnips, potatoes, pumpkins, spinach, swede
- Fruits: Apples, pears, quinces
Cooking Inspiration: A proper Sunday roast with cauliflower cheese, a roasted root vegetable pie, or a spiced sponge cake with quince or apples.
Cookware Suggestion: Ceramic baking beans ensure evenly baked crusts for both sweet and savoury pies.
What’s in Season in November?
As the weather turns colder, November's produce is all about comfort and sustenance.
Key Produce:
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Vegetables: Beetroot, Brussels sprouts, Cabbage, Carrots, celeriac, Jerusalem artichokes, kale, leeks, mushrooms, parsnips, potatoes, various squash and pumpkin, varieties, swede, Swiss chard
- Fruits: Apples, cranberries, pears
Cooking Inspiration: A hearty chilli, roasted Brussels sprouts with bacon, or a comforting beef and root vegetable stew.
Cookware Suggestion: It’s the season for one-pot meals, where everything is stirred together in a large cocotte or casserole.
What’s in Season in December?
December brings a focus on festive produce, with many of the hardy winter vegetables taking centre stage for Christmas feasts.
Key Produce:
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Vegetables: Beetroot, Brussels sprouts, cabbage, carrots, celeriac, kale, leeks, parsnips, potatoes, swede
- Fruits: Apples, cranberries, pears
Cooking Inspiration: A protein with a veg side (glazed carrots, honey-roasted parsnips, or potatoes), or a classic lasagne.
Cookware Suggestion: We are not big on single-use tools. However, at this time of the year, the Marcato Biscuit Press is our go-to for sweet or savoury biscuits to give as gifts, share with colleagues, or serve at parties.
