September’s Seasonal Stars: What’s Good to Eat Right Now?

September is a bit of a foodie sweet spot.

Summer food hasn't quite left us yet, but autumn is definitely knocking on the door. The days are getting shorter, the evenings are getting cooler and the shops and markets are starting to fill with the first real flavours of the new season.

And the best bit? There’s still loads of amazing food to enjoy.

September is one of the most abundant months for British-grown produce, with summer favourites such as tomatoes, courgettes and sweetcorn overlapping with the arrival of apples, pears, squash, leeks and other autumn staples.

So, before we get fully into pies, stews and everything involving a roast potato, here are a few of our favourite ingredients to look out for this September.

Apples

September is when British apples really start to shine.

Crisp, sweet and incredibly versatile, they're just as good eaten straight from the fruit bowl as they are baked into a crumble, stirred into porridge or sliced into a sandwich with a little cheese.

And if you've got a few apples sitting around that are looking a little past their best, don't throw them away. Chop them up, cook them down with a little cinnamon and you've got the beginnings of a brilliant dessert, breakfast topping or snack.

Our favourite autumn pairing? Apple + cinnamon + custard. It's hard to beat.

Blackberries

September is blackberry season, and these little berries are having their moment before disappearing for another year.

They're fantastic in crumbles, muffins, pancakes and puddings, but you don't need to make anything complicated.

Try scattering a handful over yoghurt and porridge, or combine them with chopped apple for a simple fruit crumble.

A little seasonal fruit can go a surprisingly long way.

Squash

You know autumn has arrived when squash starts making an appearance.

Butternut squash is probably the best-known, and for good reason. Roast it until golden and caramelised, blend it into soup, add it to a curry or toss it through pasta.

It's also a great ingredient for making meals feel substantial without needing loads of meat.

Try: roasted squash, chickpeas, red onion and a handful of herbs, served with rice or couscous.

Simple, filling and packed with flavour.

Leeks

The humble leek deserves a little more attention.

Mild, slightly sweet and incredibly versatile, leeks work brilliantly in soups, pies, pasta dishes, risottos and casseroles.

They're also a great way of adding flavour to a meal without needing lots of expensive ingredients.

One of our favourite combinations is simply leek + potato + cheese.

Put those three together and you're already heading towards something very comforting.

Don't forget summer

September isn't all about going full autumn just yet.

There are still plenty of summer ingredients around, including tomatoes, courgettes, peppers, runner beans and sweetcorn.

That's what makes September such a great month for cooking.

You don't have to choose between a fresh summer salad and a warming bowl of soup. You can have both.

Think roasted vegetable pasta, courgette and tomato bakes, sweetcorn fritters or a warm salad with roasted vegetables.

It's all about making the most of what's available.

Eat seasonally, waste less

Cooking with what's in season isn't just about following food trends.

It can also be a great way to make your shopping go further.

When fruit and vegetables are in abundance, they're often easier to find and can be a great starting point for planning your meals. Instead of deciding what you want to cook first and then buying a long list of ingredients, try looking at what's already in season and building your meals around it.

Got apples? Make a crumble.

Got leftover vegetables? Make soup.

Got half a squash? Roast it.

Got a few bits and pieces in the fridge? Throw them into a traybake.

Good food doesn't always need a long shopping list.

So, what's on the menu this September?

If we had to pick a few ingredients to keep an eye out for this month, we'd go for:

Apples – perfect for breakfasts, baking and puddings. Blackberries – brilliant in crumbles and cakes. Squash – roast it, curry it, soup it. Leeks – made for pies, soups and creamy dishes. Tomatoes – still enjoying their late-summer moment. Sweetcorn – sweet, simple and seriously versatile. Carrots – inexpensive, versatile and perfect for autumn cooking. Potatoes – because, honestly, is there a better all-rounder?

September is all about that little bit of overlap.

One last taste of summer, with one eye firmly on autumn.

So make the most of the sunshine while it's still here, enjoy those last summer vegetables, and start getting excited about everything that's coming next.

Because before you know it, we'll be reaching for the soup bowls, switching the oven on and asking the most important question of the season:

“Who wants a bit of crumble?”