Flavours of Autumn

With so much delicious produce around, take a moment to plan weekly meals, using seasonal gems like beans, broccoli, beetroot and pumpkin.

Get planning  

When writing your shopping list, choose recipes that make use of the same produce and core ingredients more than once to help use up everything you buy. Broccoli can be the main hero of a bake or a sidekick to your steak. Any that’s left over can be used up in soup.

Store smarter

Storing food properly from the moment it arrives in your kitchen, is key to keeping it fresher and tastier for longer. Follow our advice for storing these seasonal stars to avoid waste and save money: 

• Mushrooms: Store in brown paper bags in the fridge.  
• Eggplants: Whole eggplants can be kept at room temperature but will last longer in the fridge crisper drawer. Wrap in a paper towel to protect from moisture but still allow some airflow.
• Kale: Buy unwashed kale, and don’t wash it until you need to use it. Wrap in a tea towel or paper towels to absorb moisture and store in an airtight container, or crisper drawer, in the fridge.
• Potatoes: Store spuds in a cool, dark place. A container at the bottom of the pantry works well.  
• Pumpkins: Store whole pumpkins in a cool, dry place. Once cut, store it in the fridge with the seeds removed, as these spoil faster than the flesh.  

Get creative with leftovers

It’s easier than you think to create new, exciting dishes by combining leftovers with fresh ingredients and pantry staples.

Leftover roasted veggies can be mixed with salad to make a lunchtime wrap or added to soups and stews. Half-used fresh veggies grill beautifully with cheese to make veggie parmas (eggplant and zucchini work particularly well). Pre-cooked or past-their-peak mushrooms make a great addition to gravy and other warming sauces. Experiment and have fun!

We’re secretly looking forward to cooler days for an excuse to revisit our favourite autumn dishes.  

Let’s avoid food waste and savour seasonal flavours to the max!

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