Parish LarderWhere Local Happens

Recipes from the larder

Inspiration on top. Shopping list underneath.

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.

Asked the kitchen for “something quick with eggs”

Nothing came back — try a more specific brief like “vegan pudding with rhubarb”.

← Back to today’s 6

Diet:AllVeganVegetarianGluten-freeDairy-freeKid-friendlyLow carbBudget

September · early autumn · 6 recipes today

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.

  • Lunch

    PescatarianGluten-freeDairy-freeBudget

    Charred Courgette & Tomato Salad with Mackerel

    Weekday lunch that's on the table in 20 minutes: smoky grilled courgettes, sweet tomatoes, and flaky hot-smoked mackerel. No faffing, full flavour.

    Serves 2Prep 10 minCook 10 min

    Ingredients

    • 2 medium courgettes, sliced lengthways into strips
    • 300g mixed tomatoes (cherry and beef), halved
    • 2 × 120g hot-smoked mackerel fillets
    • 2 tbsp good olive oil
    • 1 tbsp red wine vinegar
    • 1 clove garlic, minced
    • Handful of basil leaves
    • Fleur de sel and cracked pepper

    Method

    1. 1.Heat a griddle or frying pan until very hot. Brush courgette strips with a little oil, season, then griddle 3–4 minutes per side until charred and tender.
    2. 2.Whisk together olive oil, vinegar and minced garlic.
    3. 3.Arrange courgettes and tomatoes on a plate, flake the mackerel over the top.
    4. 4.Drizzle with the dressing, scatter basil leaves and a pinch of fleur de sel, finish with cracked pepper.

  • 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.

  • Dinner

    PescatarianGluten-freeDairy-free

    Pan-Fried Mackerel with Tomato & Courgette Medley

    Quick weeknight dinner that's on the table in 25 minutes: buttery pan-fried mackerel atop a jumble of summer veg. Proper comfort food.

    Serves 2Prep 10 minCook 15 min

    Ingredients

    • 2 × 150g fresh mackerel fillets
    • 2 medium courgettes, diced small
    • 200g ripe tomatoes, chopped
    • 2 cloves garlic, minced
    • 3 tbsp olive oil
    • 1 tsp fennel seeds
    • Handful of fresh parsley
    • Lemon juice, salt and pepper

    Method

    1. 1.Heat 2 tbsp oil in a large frying pan over medium heat. Add diced courgette and fennel seeds, cook for 5 minutes until courgette softens.
    2. 2.Stir in garlic and chopped tomato, simmer for another 5 minutes. Season with salt and pepper.
    3. 3.Push the vegetables to one side of the pan. Increase heat to medium-high, add remaining oil and lay the mackerel fillets skin-side down.
    4. 4.Cook for 3–4 minutes without moving them until the skin crisps, then turn and cook another 2 minutes.
    5. 5.Serve the mackerel on top of the vegetables, squeeze of lemon and a scatter of fresh parsley.

  • 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.

  • 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.