Fresh Produce:

November is where the produce toughens up, where the light, leafy days of summer give way to the sturdy, flavour-packed stars of late autumn. Cavolo Nero is strutting into the month like it owns the place, and rightly so. It is the culinary equivalent of a great winter coat, stylish, practical and capable of elevating anything it touches. It is gentle on the GP, endlessly versatile, and brings that deep, autumnal elegance to every dish.

Orange Pumpkins may be on their way out, but their place is quickly filled by different varieties alongside a range of colourful Mixed Squashes. Whether roasted, puréed or turned into soup, these varieties keep that hearty warmth alive on the menu. Purple sprouting broccoli is continuing to thrive too, equally happy after a gentle steam, gleaming with butter or stirred through pasta for a touch of colour and crunch.

UK Red Cabbage is another seasonal must-have. With its earthy depth and hint of sweetness, it is perfect for braising or adding brightness to a winter slaw. And yes, UK Brussels Sprouts have arrived in superb form. Do not wait for Christmas to give them some love. Sliced, sautéed or glazed, they bring life and richness to November menus long before the turkey arrives.

The UK Broccoli season will draw to a close early in the month, with Spanish-grown product taking over to maintain supply. Early signs point to a positive start for quality and volumes. Meanwhile, Rainbow Chard, is quietly enjoying its moment. Vibrant, delicate and full of colour, it is a beautiful way to bring brightness to darker autumn days.

November also belongs to the Pear. Understated and elegant, it is as autumnal as a walk through fallen leaves. Particularly, Conference, remains the hero, perfectly shaped, poised and equally at home poached in red wine or served fresh on tarts and cheeseboards.

For something with sparkle, Spanish Pomegranates are bursting with flavour and drama. Halve them, bash out the seeds and scatter them with abandon, their ruby-red crunch adds brightness to everything from winter salads to slow-cooked lamb.

Elsewhere, Dutch Strawberries are bowing out, making way for Egyptian fruit. Expect firmer pricing and a little less sweetness as the season transitions, so it is worth planning festive menus accordingly. On the citrus front, the first Spanish Easy Peelers are rolling in. Satsumas come first, fragrant and juicy with just the right edge of acidity, followed by Clementines as December approaches. For the forward planners, Blood Oranges and Seville Oranges will follow late next month, bringing that unmistakable festive depth and the first hint of marmalade season.

The big news in salads is that the Spanish season is now officially underway. Growers around Murcia are sending fresh Iceberg Lettuce, Tomatoes, Peppers and Cucumbers, with occasional batches of Moroccan Tomatoes supplementing supply. Quality so far is looking strong, with just a slightly more rustic appearance than the perfectly shaped Dutch crops. The flavour, however, more than makes up for it, fuller, richer, and full of sun.

For chefs building heartier winter salads, Italian Radicchio and Spanish Cos are excellent choices, with firmer leaves that can handle richer dressings and roasted vegetable pairings.