The recipes we're cooking this November

Crisp days and dark, chilly nights mean November calls for hearty dishes that pack shed-loads of flavour but also warm the soul. While winter is approaching, there's still an abundance of tasty ingredients grown here in the UK to get your hands on. Discover what needs to be on your shopping list this month below.

What fruit and vegetables are in season in November?

Brussels Sprouts - Brussels sprouts once got a bitterly bad rep, but no longer. Provided that they are steamed, boiled or roasted until just tender, they’re an easy, fast and reliable veg to have on your dinner plate. Creamy, cheesy sauces work really well with their texture and flavour, like in this gratin.

Butternut Squash - Although available year round, autumn is the best time for butternut squash. It can be steamed and microwaved (good if making a puree) but roasting caramelises its natural sugars, bringing out its flavour to the fullest. If you're a bit baffled on how to tackle it at first, follow our easy butternut squash preparation tips.

Cauliflower - More versatile than given credit for, forget boring boiled florets and whizz up raw cauliflower to make a low-carb rice, or roast it whole with a spicy rub for an elegant vegetarian centrepiece. Got a surplus of the stuff? Discover how you can freeze cauliflower, too.

Chestnuts - Smooth, soft and delicate in flavour, if you’re lucky enough to live near sweet chestnut trees, go pick some! Chestnuts are great used in stuffings and nut roasts, and, of course, are a seasonal favourite when simply roasted. Just be sure to cut a cross in the skin before putting them in the oven, to stop them from exploding.

Kale - Avoid buying pre-shredded kale and buy it whole, as this means you can cut out the woody, tough stems completely and just use the leaves. Braise, steam or blanch for 8-10 mins until completely tender.

Parsnips - Parsnips aren’t just for Christmas. Roasting parsnips gives them the most complex flavour of all the cooking methods and are a fantastic addition to a roast, bangers and mash or pie. Leftovers can be blitzed to a creamy soup, while you can grate raw parsnip into cakes, just as you would carrot.

Pears - Pears should be perfectly ripe right at this time of year, but if you’ve bought some that are a little on the hard side, there’s an easy fix. Pop into a bag with a banana and the gas given off by the banana will speed up the ripening process.

Pumpkin - From mini munchkins to colossal Cinderella specimens, pumpkins are more than just a Halloween prop. Roasted in wedges, they are a delicious side. Pumpkins make the velvetiest soups, but are also perfect in sweet dishes too, like these scrumptiously simple scones. Learn how to prepare your pumpkin properly with our how-to guide.

Red Cabbage - Cabbage is an incredibly cost-effective veg, as it’s reasonably priced, goes far and keeps well. Shredded into a slaw, it partners well with wholegrain mustard, while it can be cooked slowly with spices, sugar and a little red wine vinegar. Both are ideal accompaniments to a thickly-sliced baked ham.

Swede - Swedes aren't the most popular of all the root veg but they're actually very straightforward to cook. Tasting somewhere between carrot, cabbage and potato, chop it into batons, toss with oil and roast to make chips, or boil and mash it for a delicious, fluffy side dish with sausages.

Also in season in November are root veg like beetroot, celeriac, Jerusalem artichokes, onions, salsify and turnips. Bitter and fragrant chicory, fennel and leafy Swiss Chard are candidates for turning into warm salads. Autumn's leeks, savoy cabbage and wild mushrooms can be sautéed in butter and enjoyed with meat.

Winter fruits start to make their annual appearance too, all of which need to be cooked: cranberries go great in crumbles, elderberries (which are toxic if eaten raw) add a sweet, almost vanilla flavour when used with other fruit in jams, and sour quinces can be stewed or preserved.

Forget spending an evening at the stove stirring risotto, as with this seasonal recipe you can sit back and relax whilst it simmers away. Sweet squash, sausages and Italian herbs are a match made in heaven.

Recipe: Italian sausage and squash risotto

Comforting lamb curry in a hurry – what's not to love? Experiment with your favourite curry pastes and increase the quantity if you like your dishes on the spicier side.

Recipe: Lamb curry with butternut squash and spinach

This Moroccan-inspired dish deserves to be in your November recipe rotation. By roasting the cauliflower prior to combining it with the harissa and spices, you achieve a subtle, smoky flavour.

Recipe: Roast cauliflower tagine

Cauliflower and lentils form the base to this flavourful Bolognese. Pair with your favourite wholewheat pasta and a sprinkling of fresh basil to finish.

Recipe: Cauliflower and lentil Bolognese

You might gravitate away from salad as soon as the mercury drops, but in doing so you'll miss out on variations like this roasted celeriac, lentil and Stilton one. Packed with flavour and requiring minimal prep, it's one of our winter go-to's when we're craving greens.

Recipe: Celeriac, lentil and Stilton salad

We’ve used Conference pears in this sumptuous chocolate loaf cake, as their slightly grainy, sweet and juicy flesh is ideal for keeping bakes moist.

Recipe: Toffee pear and chocolate loaf cake

Earthy mushrooms and truffle oil bring savoury complexity, while tofu adds a lightness to this easy pâté recipe. The parmesan crisps are ready in a flash, but you can also serve with warm bread or crackers,

Recipe: Truffled mushroom pâté with parmesan crisps

When comfort food is calling, there's just no beating this toastie. We think it makes a wonderful winter lunch as it is, but it's equally delicious dipped into a bowl of hot soup, too.

Recipe: Cauliflower cheese toastie

Vegan baking can be hard to get right, but this vegan carrot cake is as good (if not better) than the classic recipe. Think: spiced sponge packed full of cranberry, coconut and carrot, topped with a light almond butter icing. Delicious.

Recipe: Vegan carrot cake

If you ask us, celeriac is the unsung hero of the root world. And with smoky haddock, a creamy cheese sauce and golden ciabatta bread, this gratin is comfort food at its best.

Recipe: Creamy smoked haddock and celeriac gratin

With zingy lemon and a spicy seed sprinkle topping, this vibrant green kale pesto pasta is guaranteed to bring brightness to the darkest November night.

Recipe: Kale pesto pasta

Just as the weather turns colder, butternut squash arrives to brighten up our gardens – and our meals! In this simple soup recipe, we've combined squash with sage and chestnuts, before topping with crispy sage leaves and crumbled goat's cheese for extra flair.

Recipe: Squash, sage and chestnut soup

Yet to be convinced by kale? This is the recipe for you. The addition of gochujang, honey, garlic and soy strike the perfect salty-sweet balance here. Pair with steamed fish or pork, or stir through noodles for an easy main dish.

Recipe: Korean stir-fried greens

Using one pan for this saves on washing up, plus all the delicious meaty flavours from frying the sausages help flavour the broth in this hearty winter stew.

Recipe: Sausage, bean and kale one-pot

Irresistible golden edges and a molten cheese sauce centre make this a warming and indulgent recipe for Bonfire Night. We guarantee guests both big and small will love it.

Recipe: Bonfire pumpkin and cheese bake

Use up your leftover Halloween pumpkin in these spiced sweet treats, making sure nothing goes to waste.

Recipe: Pumpkin scones

Hearty and satisfying, this vegan mushroom pie is ideal on a chilly November night. If you can't source edamame beans, feel free to substitute in frozen peas.

Recipe: Vegan mushroom and kale pot pie

These Middle Eastern-inspired tarts are perfect for dinner parties. We've included instructions for freezing, too, in case you fancy making an extra batch in preparation for the festive season ahead.

Recipe: Spiced squash and chestnut filo tarts

We love this Nepalese twist on a classic lamb curry. By slow cooking with beetroot and fragrant Sichuan peppercorns, you create a vibrant dish full of complex flavours.

Recipe: Slow cooked lamb and beetroot curry

This chicken casserole remains one of Good Housekeeping's most popular recipes – and it's not hard to see why. On the table in under an hour, it's exceptionally versatile and full of bright, seasonal veg. Our top tip? Stir through a tablespoon of wholegrain mustard towards the end for added oomph.

Recipe: Easy chicken casserole