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September: Seasonal Foods


Celeriac is a bulbous root vegetable and is a variety of celery. Don’t be put off by its unappetising brain like appearance. Celeriac has a distinctive taste of celery and is delicious roasted, mashed, stewed or grated and eaten raw.

As well as being low in calories with only 42 calories per 100g, the celeriac offers many health benefits as it is a rich source of anti-oxidants, vitamin K and essential minerals.

The fresher the celeriac, the stronger it will taste of celery. With an incredibly long shelf life of 6 months if stored in a cool, dark place, the celeriac makes an excellent store cupboard staple that can be whipped into a multitude of delicious last minute recipes.

To see our Celeriac and Carrot Remoulade Recipe, click here.



There are many different types of pear; conference, comice and nashi to name a few. Pears can be found canned or dried in your local supermarkets, however, they are at their best eaten fresh by themselves or chopped into a salad and accompanied by a tart blue cheese, bitter leaves, nuts or air dried ham.

Pears ripen from the inside – out so it can be difficult to tell when they are ready to eat. The best way is to gently press the area around the stem of the fruit and if it gives slightly then it is ripe, sweet and juicy. If firm, leave it another day or so. To speed up the ripening process, place it at room temperature next to a banana.

Made up of approximately 84% water, pears are rich in important anti-oxidants and are a great source of dietary fibre.

To see our Pear, Blue Cheese and Walnut Salad recipe, click here.



Sweetcorn is a member of the maize family, grows on husks and is in season from mid August to mid September. When not in season, it can be found ready prepared in cans or frozen.

Despite many diet related books telling you to avoid sweetcorn because of its high sugar content, it does have nutritional benefits. As well as fibre and vitamin C, sweetcorn is also a great source of thiamine, helping to produce energy for the heart, muscles and nervous system, so important especially if you lead an active lifestyle.

Take care not to serve slathered in melted butter and salt, which can pile on the calories and negate its health benefits.

To see our Sweetcorn & Bacon Fritters recipe, click here.



Marrows are a large and fairly bland vegetable. These days people tend to prefer to eat them when in their younger form as courgettes, or Zucchini as they are also known. The tastiest way to enjoy marrows is as a casing for a flavoursome stuffing as it can be hollowed out and holds together well during baking.

Marrows are very low in calories as they have a high water content, approximately 17 calories per 100g of marrow.

To see our Spiced Mince and Rice Stuffed Marrow recipe, click here.

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