Autumn may be on its way, but September's natural larder is still overflowing with flavours. Tuck into sweet pears and damson plums and enjoy duck and goose when the season opens this month.
- Apples, pears and damsons – apples and pears are very good this month, and damsons also come into season for a short time. These plums are excellent in jellies, chutneys and sauces. Try venison or duck with damson sauce, or vanilla ice cream with a damson coulis.
- Brambles – otherwise known as blackberries, September is the perfect time for bramble picking in the glorious autumn sunshine.
- Kale – kale reappears in September, best after the first frost. Baby leeks, celeriac, chicory and Jerusalem artichokes are also all back on the menu this month
- Last chance to try... summer fruits and berries – tuck into summer fruits before they disappear in the colder months. Blueberries, raspberries and strawberries are all available in September. Make sure you also look out for the last jostaberries, a cross between a gooseberry and a blackcurrant, that are ideal for making jam.
October is a time for pumpkins and parsnips, warming soups and hearty stews. You'll also find an array of seafood on the menu, with lobster, razor clams, squid, monkfish and more all at their best.
- Pumpkins – with Halloween rearing its spooky head on 31 October, this is the perfect month to pick up a pumpkin. Blend it with winter squash and a dash of curry powder in a thick soup, or get creative and try baking spiced pumpkin scones or shortbread.
- Root vegetables – parsnips, turnips, carrots and celeriac are very good this month, and you'll find leafy greens such as kale, pak choi and Swiss chard in abundance.
- Lobster, oysters and razor clams – treat yourself to some of the country's finest seafood when dining at one of Scotland's award-winning seafood restaurants.
- Scottish game – autumn is a wonderful season for game birds, with wild duck, grouse and pheasant all on the table. Lesser-known birds, such as woodcock, are also available in October. Look out for common snipe, a small wader that makes for a delicious appetiser.
- Deer – October marks a changeover in the deer stalking calendar; the red deer stag and roe deer buck seasons both close on 20 October, while the season for red deer hind and roe deer doe opens on 21 October. Stalking trips are available for amateur hunters keen to source their own meat, while venison remains available in butchers all year round.
November brings with it rich autumn flavours, from parsnips and chestnuts to goose and pheasant. Cook up a roast dinner with plenty of root vegetables, or try a warming fish stew or hearty winter soup.
- Various veggies – enjoy the autumn flavours of delicious root vegetables in pies, stews or as part of a roast dinner. Pumpkin is still on offer, and winter squash and parsnip both make for great soups. Add crispy kale, baked with just a little salt, as a tasty topping.
- Shellfish – chilly winter waters produce a rich variety of excellent seafood in November. Shellfish are especially good this month; cook up fresh razor clams and langoustines with salad and potato cakes, or mussels in a creamy white wine sauce, served with hand-cut fries.
- Meat and game – with the shooting season well underway, November is the ideal month to enjoy the rich flavour of game birds. Treat yourself to roast pheasant with chestnut stuffing, parsnips and potatoes, or try the less traditional option of pheasant breast with fried eggs and chips. Goose, duck and grouse are also available this month, as are hare and quality Scottish venison. Scotch lamb is also great this time of year and perfect for a St Andew's Day feast – try a new twist with one of the Make it Scotch recipes