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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 vegan 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.

  • Dinner

    VeganVegetarianGluten-freeDairy-free

    Roasted Aubergine, Tomato & Runner Bean Tagine

    A slow, fragrant Moroccan-style stew that fills the kitchen with spice and warmth. Perfect for a lazy Friday night with a heap of couscous.

    Serves 4Prep 20 minCook 45 min

    Ingredients

    • 1 large aubergine, cut into 3cm chunks
    • 400g runner beans, trimmed and halved
    • 400g tinned tomatoes
    • 1 large onion, sliced
    • 3 cloves garlic, minced
    • 2 tsp ground cumin
    • 1 tsp ground cinnamon
    • ½ tsp chilli flakes
    • 4 tbsp olive oil
    • Salt, pepper, fresh coriander

    Method

    1. 1.Preheat oven to 200°C. Toss aubergine with half the oil, salt and pepper; roast for 15 minutes until golden.
    2. 2.Meanwhile, warm remaining oil in a large heavy-bottomed pot over medium heat. Cook onion until softened, about 5 minutes, then add garlic and spices, stirring for 30 seconds.
    3. 3.Add tinned tomatoes, runner beans and roasted aubergine to the pot. Stir well, season to taste.
    4. 4.Cover and simmer gently for 25 minutes until runner beans are tender and flavours have melded.
    5. 5.Scatter fresh coriander over and serve with couscous or crusty bread.

  • 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.