What’s in season: September

September may mark the end of the summer holidays, but it’s the best time to stock up on the season’s tastiest foods.

Fruit and veg

Apples

This month the apple season begins and is the perfect opportunity to buy Worcester Pearmains, Bramleys, Discoveries, Early Windsors and Cox's Orange Pippins. Use your apples in pies and crumbles, or bake them whole with some brown sugar, butter and spices. Slices of caramelised apple also go wonderfully with meat, especially pork.

Blackberries

Dark-hued blackberries are a sweet, juicy and versatile fruit. They make excellent puddings, fools, crumbles, pies and jams – especially twinned with the season's apples. Blackberries also work well with rich or gamey meat, such as venison, lamb or pheasant. Look for large, firm fruit and use them on the day you buy them.

Plums and greengages

Despite having a short ripening season, plums and greengages grow very well in our climate. They’re sweet and juicy eaten raw, but work equally well cooked in puddings, fools and ice-cream.

Raspberries

Raspberries have two seasons: June and July, for the summer varieties and then again in September until the first frosts. Much of the British crop is grown in Scotland, as the cool climate and long daylight hours make ideal growing conditions. You should eat raspberries as soon as you buy them, as they don't last long, even in the fridge.

Spinach

Most spinach these days is baby leaf – a versatile and mild flavoured variety – which can be eaten either raw in salads or cooked. Buy spinach with a bright, fresh colour and make sure you get plenty as it reduces when you cook it. Serve as a side dish with black pepper and butter or cream; or add to soups, sauces, stuffings, vegetable bakes, risottos and curries.

Mushrooms

While many mushrooms are now grown all year round, early autumn is the traditional season for wild fungi. This month you can find closed cup, oyster, cep, chanterelle and chestnut varieties in store. Store mushrooms in a paper bag in the fridge and wipe them with a clean damp cloth rather than washing or peeling them.

Meat

Lamb

Autumn lamb tends to have more flavour than spring lamb after a summer of grazing. It's the perfect partner to other autumnal produce such as orchard fruit and root vegetables. On warmer days you could try a butterflied and boned leg of lamb as a tasty barbecue alternative.

Fish

Mussels

British mussels are in season throughout the autumn and winter months. The classic 'moules marinière' is mussels quickly steamed in a mixture of white wine, shallots and herbs, and they can also be cooked in many other ways. Clean mussels thoroughly before cooking them, and discard any that have not opened.