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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 kid-friendly 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.

  • Breakfast

    VegetarianKid-friendly

    Sweetcorn Fritters with Blackberry Compote

    Golden, crispy fritters studded with fresh August sweetcorn, served with a tart-sweet blackberry compote. A proper brunch that tastes like summer on a plate.

    Serves 4Prep 15 minCook 20 min

    Ingredients

    • 4 sweetcorn cobs, kernels stripped (about 250g)
    • 150g plain flour
    • 1 tsp baking powder
    • 2 large eggs
    • 100ml whole milk
    • 60g butter, melted
    • 200g fresh blackberries
    • 2 tbsp caster sugar
    • Salt and black pepper to taste
    • Oil for frying

    Method

    1. 1.Make the compote first: gently warm the blackberries with sugar in a small pan over low heat until they break down, about 8 minutes. Set aside.
    2. 2.Sift flour and baking powder together, season with salt and pepper.
    3. 3.Whisk eggs with milk, then fold into the dry ingredients along with melted butter and sweetcorn kernels until just combined.
    4. 4.Heat a knob of oil in a large frying pan over medium-high heat. Drop spoonfuls of batter in and flatten slightly; fry 3–4 minutes each side until golden.
    5. 5.Serve warm fritters with a dollop of blackberry compote on top.

  • Baking

    VegetarianKid-friendly

    Raspberry & Sweetcorn Cake with Lime Drizzle

    An unusual, tender cake that marries sweet corn with sharp raspberries and bright lime. Crowd-pleasing, a little bit different, and surprisingly kid-friendly.

    Serves 10Prep 20 minCook 35 min

    Ingredients

    • 150g sweetcorn kernels (fresh or frozen, thawed)
    • 225g softened butter
    • 225g caster sugar
    • 4 large eggs
    • 225g self-raising flour
    • Zest of 1 lime
    • 200g fresh raspberries
    • 150g icing sugar
    • 2 tbsp lime juice

    Method

    1. 1.Preheat oven to 180°C. Grease and line a 20cm round tin.
    2. 2.Cream butter and caster sugar until pale and fluffy. Beat in eggs one at a time, then fold in flour and lime zest.
    3. 3.Gently fold in sweetcorn kernels, then carefully fold in raspberries (some bruising is fine).
    4. 4.Pour into the prepared tin and bake for 30–35 minutes until a skewer comes out clean.
    5. 5.While cooling, mix icing sugar with lime juice to make a thin drizzle. Once the cake is cool, spoon the drizzle over the top.