Fiesta!
New this month is Fiesta sweetcorn from Oxfordshire. This exciting variety boasts multi-coloured kernels. Cook just as you would regular sweetcorn. Simply boiled and buttered it makes a great addition to a Halloween feast!
Some of my other top uses for corn are sweetcorn cakes, fried and dipped in sweet chilli sauce or the stirring the kernels through your cornbread batter - delicious studded with cheese and jalapenos.
Here's that Jalapeno Cornbread recipe. For something a bit unusual, why not try this Corn On The Cob Curry from Meera Sodha.
Romanesco
Romanesco cauliflowers make a welcome return this month too.
Don't be alarmed by its weird appearance, it's grown right here in the UK and can be used exactly as you would cauliflower.
That said it seems like a bit of shame to cover it in sauce or drown it in a curry. I like it best steamed and dressed as a side dish or substantial salad. Even though it's grown here, it seems most at home with its traditional Italian seasonings - lemon, olive oil, capers, anchovy and the like.
Here's a chunky, main course salad from St John's that will show off your Romanesco at its best, Butter bean, leek and cauliflower salad. Ideally it's dressed and left overnight making it a perfect prepare-ahead dinner.