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Recipes from the larder

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Six British recipes for what’s in season — November, late 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

November · late autumn · 4 gluten-free 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-freeHigh protein

    Beetroot & Mackerel Salad

    A vibrant, protein-packed lunch ready in 15 minutes. Sweet roasted beetroot and flaky mackerel are a classic pairing, dressed simply with horseradish and lemon.

    Serves 2Prep 10 minCook 0 min

    Ingredients

    • 250g cooked beetroot, cut into wedges
    • 150g smoked mackerel fillets
    • 2 handfuls of mixed leaves or spinach
    • ½ small red onion, thinly sliced
    • 2 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 tsp fresh horseradish (or 1 tsp horseradish sauce)
    • Juice of ½ lemon
    • Sea salt and black pepper

    Method

    1. 1.Arrange beetroot wedges and salad leaves on two plates.
    2. 2.Flake the mackerel over the top, scatter red onion across.
    3. 3.Whisk together olive oil, vinegar, horseradish and lemon juice in a small bowl.
    4. 4.Drizzle dressing over salad, season with sea salt and black pepper, and serve at once.

  • Dinner

    Gluten-freeDairy-free

    Pan-Roasted Pork Chop with Wild Mushroom & Sweetcorn Crush

    A proper weeknight dinner in under 30 minutes. Earthy mushrooms and sweet corn form a creamy bed for a golden pork chop—restaurant-quality comfort food.

    Serves 2Prep 10 minCook 20 min

    Ingredients

    • 2 thick-cut pork chops (180g each)
    • 200g mixed wild mushrooms, roughly chopped
    • 150g fresh sweetcorn kernels
    • 1 small shallot, finely diced
    • 2 tbsp olive oil
    • 100ml vegetable stock
    • 1 tsp Dijon mustard
    • Fresh thyme sprigs
    • Sea salt and black pepper

    Method

    1. 1.Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Season pork chops well, then cook for 6–7 minutes each side until golden and cooked through. Transfer to a warm plate.
    2. 2.In the same pan, heat remaining oil and sauté shallot for 2 minutes until softened.
    3. 3.Add mushrooms and fry for 5 minutes until golden, then stir in sweetcorn, stock, mustard and thyme. Simmer for 3 minutes until the corn is tender.
    4. 4.Lightly crush the mixture with the back of a spoon to create a chunky purée. Season to taste, spoon onto plates, and top each with a pork chop.

  • Preserves

    VeganVegetarianGluten-freeDairy-freeBudget

    Slow-Roasted Plum & Damson Compote

    A jewel-coloured preserve that captures September's stone fruits at their peak. Spoon it over yoghurt, ice cream, or into a baked cheese course.

    Makes 450gPrep 10 minCook 35 min

    Ingredients

    • 400g plums, halved and stoned
    • 200g damsons, halved and stoned
    • 150g caster sugar
    • Juice of 1 lemon
    • 1 star anise
    • 3 cloves

    Method

    1. 1.Preheat oven to 160°C.
    2. 2.Tip plums and damsons into a wide, shallow baking dish. Scatter sugar over, pour lemon juice, and tuck in star anise and cloves.
    3. 3.Cover loosely with foil and roast for 25–30 minutes, stirring halfway, until fruit is very soft and juices are running freely.
    4. 4.Remove foil, discard star anise and cloves, then transfer to sterilised jars whilst still warm. Once cool, seal and store in a cool cupboard for up to 3 weeks.

  • Dinner

    VegetarianGluten-free

    Creamy Sweetcorn & Courgette Soup with Tarragon

    A silky, bright soup that comes together in one pot. Sweetcorn and a touch of cream give body, whilst fresh tarragon adds subtle sophistication.

    Serves 4Prep 10 minCook 25 min

    Ingredients

    • 2 tbsp butter
    • 1 onion, diced
    • 2 medium courgettes, diced
    • 300g fresh sweetcorn kernels
    • 700ml vegetable stock
    • 150ml double cream
    • 1 tbsp fresh tarragon (or 1 tsp dried)
    • Sea salt and white pepper
    • Toasted pumpkin seeds (optional garnish)

    Method

    1. 1.Melt butter in a large saucepan over medium heat, then sauté onion for 3 minutes until softened.
    2. 2.Add courgettes and cook for another 3 minutes, then tip in sweetcorn and stock.
    3. 3.Bring to a simmer and cook for 12 minutes until vegetables are completely tender.
    4. 4.Blitz with a hand blender until smooth (or use a jug blender in batches), then stir in cream and tarragon.
    5. 5.Season to taste with sea salt and white pepper, ladle into bowls, and finish with a scattering of toasted pumpkin seeds if you like.