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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.

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Diet:AllVeganVegetarianGluten-freeDairy-freeKid-friendlyLow carbBudget

November · late autumn · 3 vegetarian 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.

  • 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.

  • Baking

    VegetarianKid-friendlyBudget

    Spiced Apple & Pear Traybake

    A simple, forgiving teatime cake that needs no fancy kit. Soft autumn fruit keeps it moist, and a light spice topping makes it feel special.

    Makes 12 fingersPrep 15 minCook 35 min

    Ingredients

    • 150g butter, softened
    • 150g caster sugar
    • 2 large eggs
    • 200g self-raising flour
    • 1 tsp baking powder
    • 2 apples, peeled, cored and diced small
    • 2 pears, peeled, cored and diced small
    • 1 tsp ground cinnamon
    • ½ tsp ground ginger
    • 2 tbsp demerara sugar

    Method

    1. 1.Preheat oven to 190°C. Grease and line a 30 × 20cm baking tin.
    2. 2.Cream butter and caster sugar together until light and fluffy, then beat in eggs one at a time.
    3. 3.Fold in flour, baking powder, cinnamon and ginger until just combined. Fold in diced apple and pear.
    4. 4.Spoon into tin, level the top, sprinkle with demerara sugar, and bake for 30–35 minutes until golden and a skewer comes out clean.
    5. 5.Cool in tin for 10 minutes, then turn out and cut into 12 fingers. Serve warm or cold with a cup of tea.

  • 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.