Pumpkins take the limelight in October due to their traditional association with Halloween, but there’s more to them than carving ghoulish faces. One of many varieties of winter squash, it’s vivid orange colour and deliciously sweet flesh makes it a versatile ingredient for soups, risottos and pies. Don’t discard the seeds; clean them well, toss with oil, seasoning and spices, and roast until golden.

This cabbage-like brassica thrives during the colder months and is known for its good-for-you health benefits and superfood status. Stir through mash to make colcannon, toss through pasta, or go green at breakfast by blending a handful into your morning smoothie. It’s best steamed or briefly boiled to preserve the nutrients, but it’s also delicious roasted until crispy.

Celebrate game season with British venison. Low in fat but rich in flavour due to the deer’s natural diet, venison pairs well with red wine, hearty sauces and fruit. Try it in a puff-pastry-topped pie, as sausages for a twist on your usual bangers and mash, or braised in a casserole.

This humble fruit comes in a range of tastes and textures and their sweetness tends to be determined by how ripe they are. It’s worth waiting until a pear reaches peak ripeness if enjoying raw, but slightly underripe pears work well poached or roasted. While they lend themselves to cakes, crumbles and desserts, pears also work well with salty flavours, such as blue cheese and nuts.

From portobello to porcini, mushrooms come in all shapes, sizes and earthy flavours. Their texture means they often take the place of meat as a plant-based alternative in classic recipes such as ragus and stroganoffs. Generally, the darker the mushroom, the more the umami, meaty flavour. Dried mushrooms are a great store-cupboard staple too; soak in boiling water to rehydrate them and stir through risottos and pasta for a more intense flavour than fresh mushrooms.