Oysters: regardless of Rs in the month, oysters like it when it is cold. There are many ways of cooking an oyster but none really matches the simple raw oyster with lemon or vinegar and shallots. Bite down at least once for the full effect otherwise it’s a bit of a waste
Watercress: Thank god the days where watercress was used as a garnish in restaurants are slowly coming to an end. To waste such an admirable leaf is truly criminal. Soups, salads or even in an omelette. With most of us hooked on continental things such as roquette why not champion the great English salad leaf
Grouse: Ok it starts on the 12th of August, but they are actually at their peak mid October. Simply roasted in the traditional way, this bird seems to suffer from association with a rather up market image.
Celeriac: One of the wonderful things about celeriac is its ability to be either part of a refreshing salad (remoulade) or a much heavier thing when eaten hot mashed with butter. The one thing that survives is that fantastic nutty flavour.
Quince: This fruit is making somewhat of a comeback as the Spanish jelly membrillo. Sad then that it is a old English fruit that fell out of favour for some reason. Use instead of pears in recipes for a far more vibrant taste, plums
Worth a mention: Figs, artichokes, fennel, chestnuts
