This is always a busy month, with preparations for the festive break starting to demand more of our time and attention. To lend a helping hand, there are some great November seasonal food, such as leafy greens that can be wilted in a flash or more robust root veg that, once cooked, can be used as a base for quick meals when time is tight.
Beetroot is particularly useful as it has a long season and is packed with vitamins and minerals. Plus, the leaves can be cooked in the same way as spinach or chard.
We’ve chosen a variety of recipes to help you make the most of this season’s produce, including a rich gratin for entertaining, warming soup and hearty pasties. We also have spectacular Bonfire Night recipes and Bonfire Night food ideas to make your autumn gathering truly unforgettable.
For more recipes perfect for the chilly season, check out our November recipes, showcasing the finest seasonal produce. Warm your hands on a bowl of winter soup or dig into a hearty portion of our top comfort food recipes.
November seasonal produce
1. Chard
Also known as swiss chard, this leafy veg is available in a range of traffic-light colours and produces a constant supply of fresh leaves that can be cut off as needed. Leave the central crown in place so the plant continues to produce foliage until it goes to seed in late spring. Select young, shiny leaves to eat and compost older ones.
In warmer parts of the country, chard can be picked through the winter. However, growth slows in cold weather and chard won’t survive if the temperature dips to around -15C.
Try chard in our comforting swiss chard gözleme or in a nutty sweet stew like our chard, sweet potato & peanut stew. If you want an impressive showstopper to share with friends and family, try our chard, feta & sesame pie.
For more recipe inspiration, check out our chard recipes.
2. Autumn cabbage
Cabbage is wonderful in soups, stocks or gently braised, and works particularly well when served with pork. Use secateurs, loppers or a serrated knife to cut the cabbage head away from the stem, then peel away any old or damaged outer leaves to compost. Reduce pest and disease by clearing all plant debris from your cabbage patch at the end of the season, ready to grow a different veg next year.
Our Alpine-style cheesy cabbage gratin is perfect alongside a Sunday roast. Or, make cabbage the star of the show with our vegetarian roasted cabbage traybake with harissa butter beans & feta. For a healthy, low-cal autumn meal, make our miso, lentil & cabbage soup with green lentils, pancetta and mushrooms to pack in three of your 5-a-day.
For more meals starring this hearty veg, check out our cabbage recipes.
3. Swede
Swede is often overlooked, but it’s actually a key ingredient in one of our all-time favourite foods, the Cornish pasty. Only those made in Cornwall to an official recipe can be called Cornish, but ours are a delight wherever you are. We also love adding them to our pasta and noodle dishes, like in our duck ragu with pappardelle & swede or in our sesame spiced swede noodles. It also tastes fantastic when blended, like in our curried swede soup, making it a highly versatile veg.
Swedes are ready for harvesting when the roots are around 10-15cm in diameter. Lever them out of the ground with a fork as required, or store them in slightly damp sand in a cool but frost-free, dry shed.
Discover new and delicious ways with this thrifty root veg with our swede recipes.
4. Beetroot
You can buy beetroot ready-cooked, but check the pack before you buy – some are dressed in vinegar, which can ruin your recipe, especially if you’re baking a beetroot cake or our beetroot brownies. To have more control or to use ones you’ve grown yourself, bake them in foil in a low oven for around 2-3 hrs, or simmer in a pan of water for about 1 hr until tender.
Wash the beetroots before cooking, but don’t peel them. Keep the root and a few centimetres of stalk attached when cooking – this stops too much of the colour leaching out. Harvest beetroots when small (around 5cm in diameter) for the best flavour, but if you have too many to eat straightaway, you can leave them in the ground until later by covering with a straw blanket.
Make our cheat’s beetroot biriyani for a vibrant vegetarian main that showcases this veg’s earthy flavour profile, or enjoy in a mustardy roast beetroot & potato salad with hot smoked trout for a warm, high-fibre autumnal supper.
Check out our beetroot recipes for more ideas.
5. Red cabbage
It’s a staple on Christmas Day, but as its season is ending, why not make more of it in late autumn? It lends itself well to slow cooking, but it’s also good when shredded raw into winter salads. Look for firm, shiny cabbages that feel heavy for their size. Red cabbage keeps well when wrapped and chilled.
Enjoy our braised red cabbage or tangy sauerkraut red cabbage for a beautiful Christmas side. If you have leftover red cabbage lying around after the big day, whip up our red cabbage, cauliflower & coconut dhal for a spicy curry that helps reduce food waste. Or, try it raw in our festive Christmas smash tacos.
Check out our red cabbage recipes for more preparation and meal ideas.
6. Parsnips
Using parsnips instead of potatoes makes mash a little less stodgy and adds a more complex flavour. Plus, you can eat this dish one-handed with a fork, making it perfect for a night full of Christmas card writing and present wrapping. Try our parsnip & miso soup with sesame croutons or harissa chicken & parsnip traybake for a cosy midweek dinner. Due to their natural sweetness, parsnips work well in cakes too, particularly ones with added coconut like this honey, parsnip & coconut cake.
Find more parsnip recipes.
7. Mushrooms
We’re just at the end of the girolle season, but they’re too good not to mention. If you can get your hands on the last of this year’s wild Scottish girolles (also known as chanterelles), make the most of them before they’re gone. Don’t be tempted to pick them unless a mushroom foraging expert guides you.
Adding a touch of yeast extract helps that umami flavour shine through, as we’ve done in this wild mushrooms on toast recipe. But, they’re also fantastic when paired with rich, umami flavours like soy and miso in our mushroom & chive oven-baked risotto. Clean them gently with a pastry brush to remove any dirt, but try to avoid washing them, as this can make them soggy.
Discover more mushroom recipes.
8. Pears
Like apples, different varieties of pears will be at their best at different times in the season. In November, Perry Court Farm recommends looking for Doyenne du Comice, Concorde and Conference pears.
Pears are highly versatile ingredients. They pair fabulously with sweet flavours including chocolate, like in our indulgent pear, chocolate & oat pudding. They also work beautifully with strong savoury flavours including cheese, like in our rosemary, pear & goat’s cheese puff pastry tart.
Get more inspiration with our pear recipes.
Browse recipes for, and information on, other ingredients in season in November:
Garden tasks for November
- Plant rhubarb crowns in soil enriched with well-rotted compost or manure
- Plant new fruit trees, bushes and raspberry canes – it’s the ideal time of year to give them a good start
- Sow broad beans and plant garlic, as they grow best in spring if started off in autumn or winter
- Bring pots of herbs into a porch or cool greenhouse where you can keep picking them
- Collect fallen leaves to make leaf mould, which can be used as a potting ingredient or to condition soil
For more seasonal gardening tips, see Gardeners’ World.
Seasonal food dates in November:
3 November: World Sandwich Day
Try new fillings and toppings for your sandwiches, wraps and buns with our sandwich recipes.
22 November: Stir-up Sunday
Get ahead of the festive season with our Stir-up Sunday recipes, including traditional Christmas pudding or a rich, brandy-soaked Christmas cake before Advent. These homemade classics improve with time, making them the perfect centrepieces for your celebrations.
Other food dates for your diary:
5 November: Guy Fawkes night
Celebrate 5 November with spectacular Bonfire Night recipes to enjoy after the fireworks, including new ways with toffee apples, parkin and s’mores galore.
26 November: Thanksgiving
Celebrate Thanksgiving in true American style with a feast to remember. Serve up a succulent roast turkey with all the classic trimmings, and finish on a sweet note with a slice of indulgent pumpkin or pecan pie.
30 November: St Andrew’s Day
Celebrate St Andrew’s Day with a true taste of Scotland. From hearty haggis to traditional neeps and tatties, our collection of classic Scottish recipes will help you serve up a feast fit for any gathering.
1-30 November: World Vegan Month
Discover our range of delicious vegan recipes, from veggie-packed mains and vegan party food, to dairy-free desserts. We have everything you need for a plant-based feast.
Check out more seasonal recipes
Top 10 ways with red cabbage
Top 10 ways with parsnips
Stir-up Sunday recipe ideas
What to do with root vegetables
Autumn recipes
Autumn storecupboard essentials
What are your favourite ingredients to cook with in November? Leave a comment below.
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