Seasonal food in Autumn

Blackberries
Dark-hued blackberries are a sweet, juicy and versatile fruit, and make excellent puddings, fools, crumbles, pies and jams, especially twinned with the season's apples. Blackberries also make an ideal match for rich or gamey meat such as venison, lamb or pheasant. Look for large, firm fruit and use them on the day you buy them.

Mushrooms
While many mushrooms are now grown all year round, early autumn is the traditional season for wild fungi. This month you can find closed cup, oyster, cep, chanterelle and chestnut varieties in store. Store mushrooms in a paper bag in the fridge and wipe them with a clean damp cloth rather than washing or peeling them.

Mussels
British mussels are in season throughout the autumn and winter months. The classic 'moules marinière' is mussels quickly steamed in a mixture of white wine, shallots and herbs, and they can also be cooked in many other ways. Clean mussels thoroughly before cooking them, and discard any that have not opened.

Plums and greengages
Ripe plums, sweet and juicy, are one of the highlights of the late summer, following on from the berry season. Considering they have such a short ripening season, plums and greengages grow very well in our climate. Eat them raw, or cooked in puddings, fools and ice-cream, or make them into jams or jellies.

Raspberries
Raspberries have two seasons - first in June and July, for the summer varieties, and then again in September until the first frosts. Much of the British crop is produced in Scotland, because they mature slowly and don't need hot weather, but do like long hours of daylight. You should eat raspberries as soon as you buy them as they don't last long, even in the fridge.

Spinach
Most spinach you'll find on the shelves these days is baby leaf, which is versatile and mild flavoured and can be eaten either raw in salads or cooked. Buy spinach with a bright, fresh colour and make sure you get plenty as it reduces when you cook it. Spinach can be served as a side dish with black pepper and butter or cream; or added to soups, sauces, stuffings, vegetable bakes, risottos and curries.