November: what’s in season?
Vegetables: artichoke (Jerusalem), beetroot, Brussels sprouts, Brussels tops, cabbages (red, white and various green varieties), cardoons, carrots, cauliflower, celeriac, celery, chard, chicory, endive, greens (spring and winter), kale (and borecole), kohlrabi, leeks, lettuce, onions, parsnips, potatoes, pumpkins (and squashes), salsify (and scorzonera), swede, turnips
Fruit: apples, late (egremont russet, blenheim orange, orleans reinette), apples, store (cox’s, fiesta, ashmead’s kernel, bramley), cranberries, medlars, pears (late) (concorde, doyenne du comice, conference, winter nellis), quince, raspberries
Wild greens and herbs: nettles, watercress
Wild flowers and fruits: rosehips, sloes
Fungi and nuts: chestnuts, hedgehog fungus, horse mushrooms, oyster mushrooms (pleurottes), walnuts, wood blewits
Fish and shellfish: cod, crab (brown, hen), lobster, mackerel, mussels, oysters (native and rock), prawns, scallops, sea bass, sprats, squid, whiting
Game: goose (wild), grey squirrel, grouse, hare, mallard, partridge, pheasant, rabbit, wood pigeon
