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Seasonality is at the heart of good eating, and this section is designed to help you become truly attuned to the seasons in your shopping and your cooking.
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Click here to view seasonality tables for a range of foodstuffs, or see below for seasonal articles from Hugh.
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October
When the leaves are still turning from green to yellow (which is usually the case at the beginning of October), then as long as the weather is fine you can continue to persuade yourself that it is summer. But when the leaves are unambiguously brown...
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Pumpkins and squashes
Variety is everything with squashes and pumpkins: some (the Atlantic Giant pumpkin, for example) are bland and uninteresting, whereas others are sweet, creamy and delicious.
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Apples
Interest in traditional apple varieties is on the increase, and has been one of the causes championed with considerable success by the farmers' markets movement. Some of the supermarkets have earned themselves a rare plus point by getting in on the act, too.
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Wild Walnuts
The walnut tree was introduced from Asia about 500 years ago. It does not spread very successfully when left to its own devices but they are not uncommon in woods and parkland, and indeed in people's gardens.
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Hare
The eating qualities of hare have long been celebrated, and there is still a regular market to supply those in the know. Good butchers may keep them in stock, but to be sure of getting one you should order it a few days in advance.
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