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Recipes from the larder

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Six British recipes for what’s in season — September, early autumn — refreshed every day. Vegan, gluten-free, dairy-free, kid-friendly and budget options included. Or just type what you fancy below and the kitchen will write you a recipe back.

Try:vegan dinner for 4gluten-free Sunday lunchsomething quick with eggskid-friendly weeknightpudding using rhubarb
Diet:AllVeganVegetarianGluten-freeDairy-freeKid-friendlyLow carbBudget

September · early autumn · 2 budget recipes

Composed for what’s in season right now — refreshed every day.

Written by Parish Larder’s kitchen AI from the UK in-season produce list. Editorial recipes — with one-tap shopping baskets across local stalls — land here as our team writes them.

  • Lunch

    PescatarianGluten-freeDairy-freeBudget

    Charred Courgette & Tomato Salad with Mackerel

    Weekday lunch that's on the table in 20 minutes: smoky grilled courgettes, sweet tomatoes, and flaky hot-smoked mackerel. No faffing, full flavour.

    Serves 2Prep 10 minCook 10 min

    Ingredients

    • 2 medium courgettes, sliced lengthways into strips
    • 300g mixed tomatoes (cherry and beef), halved
    • 2 × 120g hot-smoked mackerel fillets
    • 2 tbsp good olive oil
    • 1 tbsp red wine vinegar
    • 1 clove garlic, minced
    • Handful of basil leaves
    • Fleur de sel and cracked pepper

    Method

    1. 1.Heat a griddle or frying pan until very hot. Brush courgette strips with a little oil, season, then griddle 3–4 minutes per side until charred and tender.
    2. 2.Whisk together olive oil, vinegar and minced garlic.
    3. 3.Arrange courgettes and tomatoes on a plate, flake the mackerel over the top.
    4. 4.Drizzle with the dressing, scatter basil leaves and a pinch of fleur de sel, finish with cracked pepper.

  • Preserves

    VeganVegetarianGluten-freeDairy-freeBudget

    Blackberry & Damson Jam

    Two-fruit jam that captures late summer in a jar. Glossy, set and deeply fruited — spread it on warm toast in January and you'll taste August again.

    Makes 4 × 340g jarsPrep 20 minCook 30 min

    Ingredients

    • 400g fresh blackberries
    • 400g damsons, halved and stoned
    • 800g caster sugar
    • Juice of 1 lemon
    • A knob of butter (optional, for foam)

    Method

    1. 1.Tip blackberries and damsons into a large, heavy-bottomed jam pan or wide saucepan.
    2. 2.Add sugar and lemon juice. Stir over medium heat until the sugar has dissolved completely, about 5 minutes.
    3. 3.Increase heat to high and bring to a rolling boil. Cook for 15–20 minutes, stirring occasionally, until the mixture reaches setting point (test by dropping a spoonful on a cold plate; it should wrinkle when pushed).
    4. 4.Remove from heat. Skim any foam with a slotted spoon (or stir through a small knob of butter to disperse it).
    5. 5.Ladle into sterilised jars, seal whilst hot. Label once cool.