Kitchen with a difference cooking with nature’s larder

Kitchen with a difference cooking with nature’s larder


Take a look around this autumn/Winter and you’ll see some delicious seasonal fare, an inspiration to help everyone get the best out of nature’s plentiful offerings.

Seasonal food is fresher and so tends to be tastier and more nutritious so it would make sense to look around us and see what nature is offering us now to know what is best for us.

There are a number of good reasons to eat more local, seasonal food:

  • to reduce the energy (and associated CO2 emissions) needed to grow and transport the food we eat
  • to avoid paying a premium for food that is scarcer or has travelled a long way
  • to support the local economy
  • to reconnect with nature’s cycles and the passing of time

but, most importantly, because

  • seasonal food is fresher and so tends to be tastier and more nutritious
  • Fruit and vegetables are known to lose their nutritional value the more that they are handled and the longer they are exposed to light and Travel.




artichoke, beetroot, butternut squash, celeriac, celery, chicory, chillies, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, marrow, parsnips, potatoes (maincrop), pumpkin, salsify, shallots, swede, sweetcorn, tomatoes, truffles (black) [i], truffles (white) , turnips, watercress, wild mushrooms

apples, cranberries , elderberries, medlar, pears, quince

almonds , brazil nuts , chestnuts, chives, cob nuts, hazelnuts , rosemary, sage, sorrel, walnuts

beef, duck, goose, grouse, guinea fowl, hare, lamb, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon

clams, cod, coley, crab, dab, dover sole, grey mullet, gurnard, haddock, halibut, hake, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, Pollack, prawns, sea bass (wild), sea bream, skate, squid, turbot, winkles



Spicy Roasted Butternut Squash, Beetroot and Sweet Potato Soup

There’s no better way to relish the season than by enjoying a big bowl of your own home-made soup for lunch!

Soup is one of the easiest meals you can make at home – you just need a few ingredients to get you started. It’s a great way to use up leftover food and is also really easy to store or freeze for another day.

Tip: to soften the vegetables, try roasting instead of boiling them. Although it takes longer to roast the vegetables, flavour can be lost through boiling.

Butternut squash, beetroot and sweet potato soup

You will need:

  • 1 butternut squash
  • 1 sweet potato
  • 4 small  beetroots
  • 1 white onion
  • 6 cloves of garlic
  • 1 fresh red chilli
  • Drizzle of olive oil
  • Sprinkling of salt and pepper
  • Splash of milk
  • Splash of double cream (optional)
  • Basil to garnish (optional)
  • 1 roasting tin
  • 1 blender


  1. Pre-heat oven to gas mark 5/190’C/375’F. 
  2. Peel and dice the butternut squash, sweet potato, beetroot and onion into equal size chunks and place into a roasting tin.
  3. Add 6 cloves of peeled garlic.
  4. Cut open chilli and scrape out seeds (the more seeds you leave in the hotter the spice so this is down to personal preference]  
  5. Drizzle some olive oil and sprinkle a dusting of salt and pepper onto the chopped veg.
  6. Roast for about an hour (cooking times may vary) until the vegetables are soft, then let the vegetables cool. 
  7. To liquidise the vegetables, add some milk and blend until the consistency is smooth.
  8. Heat up and add cream and basil to garnish. Enjoy!



Links to other seasonal recipes:

 Slow cooked rabbit Stew

Butternut Squash and Chestnut Risotto recipe

Smoked Pollack and spinach tart

Five-Spice Duck Breasts with Caramelized Quince

Medlar Jelly

Honey and walnut cream with apple and quince slice

Apple-Cranberry Crumble

Apple and oat scones



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