We’re spoilt for choice in the month of September with plenty of seasonal vegetables and fruits to harvest (whether from your own garden, or the local supermarket shelves) and eat.
Now’s also a great time to preserve apples, beans, damsons and blackberries, by freezing, to use in winter.
Our healthy eating guidelines suggest 8-10 portions (cupped handfuls) of vegetables and fruit per day. Try to aim for vegetables as two thirds of your daily portion. We always say aim for variety, both in vegetables on your plate and the colour of those vegetables.
Give this recipe from our kitchen ago, which includes a variety of seasonal vegetables, textures and flavours. The vegetables we’ve listed are just a guide, you can use almost any seasonal vegetables you have to hand.
Vegetable frittata with a fresh herb pesto on the side
For the vegetable frittata
2 medium sized potatoes
100g shredded chard
Basil, parsley or herbs of choice
Salt and black pepper
Heat oven to 200 degrees C/gas 6. Place potato and onion slices on an oven tray, drizzle with olive oil, season and roast until tender.
When cooked, layer the potato, onion, chard and herbs in a 20cm greased baking dish.
Whisk the eggs with a little seasoning then pour over the vegetables. Gently push down to make sure the eggs have soaked through.
REduce oven to 190 degrees/gas 5 and bake for 15-20 minutes until the eggs are set.
For the fresh herb pesto
Put a large handful each of watercress, spinach, parsley and basil or coriander into a food processor with the juice and zest of half a lemon and two tablespoons of extra virgin olive oil and a small garlic clove. Blend.
And that’s it! Try adding macadamia nuts, chilli and/or a teaspoon of tomato or tamarind paste to suit your preferences.
Serve with your favourite salad leaves.