Our Most Popular British Recipes for September
This month, home cooks have turned to cosy, comforting dishes packed with rich flavours and seasonal ingredients. This small collection of recipes features favourite dinners like a classic sausage stew, a warming Scottish soup, or a traditional British breakfast bake. But the star of this collection has been the gooseberry and rhubarb crumble, which has remained a favorite despite rhubarb becoming less available in some areas. Now, let’s take a look at the memories this September has left us with!
Top 5 September Reader Favourites
Cumberland Sausage Casserole
A true British classic, the Cumberland Sausage Casserole is a comforting one-pot dish that's ideal for the colder autumn evenings. Unfortunately, you won't find this dish easily if you're living in UK or just travelling there.So if you're interested let me tell you that Cumberland sausages are known for their distinct peppery taste which give the gravy that mouth-watering aroma mostly everyone in Cumbria raves about. Why it’s popular this month: As temperatures begin to drop, readers want to find recipes that are extra comforting and easy to prepare. This casserole, packed with flavour is a hit for families looking for quick, comforting midweek dinner or a Sunday meal.Cooking tip: Brown the sausages before adding them to the casserole. A splash of red wine or stout in the gravy can also enhance the rich flavours.Other sausage recipes to try:→ Pork And Apple Sausage Rolls With Leek and Mustard Seeds→ Steak And Sausage Pie (Scottish Steak Pie)
Cumberland Sausage Hotpot →
Gooseberry and Rhubarb Crumble
Few desserts evoke the essence of British autumn like a warm crumble with a crisp, buttery topping that contrasts beautifully with the juicy, sharp fruit underneath. The Gooseberry and Rhubarb Crumble hits that perfect spot that makes you crave for more. Why readers love it: As gooseberries and rhubarb come into season in late spring till July and August British love to use these freshest local fruits from their crumbles. If you have tasted other rhubarb crumbles with apples or ginger – this one is really special for those loving sweet and tart pairings.Fun fact: Gooseberries were once a staple of British gardens, prized for their tartness. They fell out of favour for a time but are making a comeback due to their unique flavour profile.Other gooseberry recipes to try:→ Gooseberry and Blackcurrant Crumble
Gooseberry Rhubarb Crumble →
Cullen Skink (Scottish Fish Soup)
A true taste of Scotland, Cullen Skink is a rich, creamy soup made with smoked haddock, potatoes, and onions. It originates from the town of Cullen, and is renowned for its deep, smoky flavours and hearty texture. It's the healthy way to warm up on a chilly autumn day.Why it’s a seasonal favourite: The smoky flavours of the haddock combined with the creamy broth make this a soul-soothing dish. It can be used as an appetizer or a light meal. Cooking tip: Serve with garlic pesto bread or a drizzle of leek-infused oil on top.Other Scottish soups to explore:→ Partan Bree Scottish Crab Soup
Cullen Skink →
Mary Berry Welsh Cakes
These Welsh Cakes were a hit with our readers this month. Made with simple ingredients like flour, butter, currants, and a hint of spice, these scone-like cakes are perfect for teatime . They are cooked on a griddle and are best enjoyed warm, sprinkled with sugar, and served with a hot cup of tea. You can also try them for your next cookout!Why they’re trending: A timeless favourite – Mary Berry’s take on this classic makes it accessible and easy to follow. And they're cooked like pancakes on a griddle so you don't have to warm the oven.Fun fact: Welsh Cakes are also known as "Picau ar y maen" in Welsh, which translates to "cakes on the stone," referring to their traditional cooking method on a flat griddle.Other breakfast sweet treats to enjoy:→ White Girdle Scones with Buttermilk
Welsh Cakes →
Easy Smoked Haddock Kedgeree
This Smoked Haddock Kedgeree is a classic British breakfast dish with Victorian roots. It's rather peculiar that, in the heart of Europe, the UK has a breakfast so different from the typical Western fare of toast, croissants, and eggs. Mixing rice, fish, and a boiled egg feels more reminiscent of breakfast in China or South Korea. However, if you trace the history of the dish, you'll discover its origins are tied to Indian influences from the British Raj. Over time, it has evolved into a distinctly British favourite, particularly enjoyed during the colder months.Why it’s a September hit: As the mornings get chillier, readers are looking for heartier breakfast options. This kedgeree is filling, and makes the most of seasonal smoked fish. It's a meal where the leftovers can be easily eaten for breakfast, brunch or dinner. Cooking tip: Add a squeeze of lemon and fresh herbs like parsley or coriander to brighten the flavours. You can also substitute the smoked haddock with salmon for a slightly different take on this dish.Other smoked haddock dishes:→ Cullen Skink with Leeks and Pesto Garlic Bread
Smoked Haddock Kedgeree →
As the weather cools, so too does the availability of certain produce, prompting a shift towards more robust flavours and ingredients. As we embrace these comforting dishes, let’s explore the seasonal produce available this month:
September in the British Isles
September has long been a month of transition in the British Isles, marking the end of summer and the beginning of autumn. Historically, this was a time for harvest festivals, celebrating the bounty of crops that had been gathered. Villages would hold fairs and communal gatherings, showcasing local produce and traditional dishes. The cooling weather also shifted the focus of meals towards heartier, warming dishes, often featuring seasonal ingredients that are now staples in British cuisine.
As the season changes, September brings a bounty of produce that embodies the heart of autumn. Using seasonal ingredients not only enhances the flavours of the dishes but also makes them more budget-friendly. So apart from these recipes, I suggest you look at the produce that is abundant in September and pick recipes that use these fresh ingredients..
IN SEASON:
- Apples: Many varieties, including Bramley and Cox, are harvested in September, making it an ideal time for pies and crumbles. Try our traditional unsweetened apple chilli chutney.
- Pears: Perfect for both sweet and savoury dishes and our pear and blackberry crumble.
- Pumpkins: Early varieties start to become available, perfect for soups and pies.
- Beetroots: Earthy and versatile, great for salads or roasting.
- Blackberries: A late-summer fruit that is often foraged and used in desserts or jams.
- Squash: Varieties like butternut and acorn squash begin to come into season, adding warmth to meals.
OUT OF SEASON:
- Tomatoes: While some late varieties may still be available, many peak in late summer and start to decline by September.
- Peas: Most fresh pea varieties are typically harvested in summer and are harder to find in September.
- Cucumbers: These are usually a summer vegetable and are less common as the weather cools.
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