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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 · 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.

  • Breakfast

    VeganDairy-free

    Blackberry & Apple Overnight Oats

    A no-fuss breakfast that needs five minutes of prep the night before. Soft blackberries and stewed apple give natural sweetness, while oats keep you full until lunch.

    Serves 2Prep 5 minCook 0 min

    Ingredients

    • 100g rolled oats
    • 300ml unsweetened oat milk
    • 2 tbsp almond butter
    • 150g fresh blackberries
    • 1 large apple, grated
    • 1 tsp honey or maple syrup
    • Pinch of cinnamon

    Method

    1. 1.Divide oats between two jars or containers.
    2. 2.Pour oat milk over oats, then stir in almond butter until smooth.
    3. 3.Fold in blackberries and grated apple.
    4. 4.Cover and chill overnight. In the morning, loosen with a splash more milk if needed, top with a drizzle of honey and a pinch of cinnamon, then eat straight from the jar.

  • 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.