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Every good chef knows that the best ingredients are sourced seasonally and locally. Here’s some mouth-watering recipes, perfect for your menu this September.

Aubergine

Our 2015 North West Young Chef contestant, Andrew Carlton put together this flavoursome starter during the Cheshire Heat. Everyone knows that aubergines are delicious on the barbecue, in a curry or ratatouille, but Andrew delivered the vegetable in a dish full of finesse! Click here for the full recipe: Boile Goats Cheese Balls served with Peppers, Aubergine & Courgette with a Spicy Tomato Chutney.

Beetroot

Whether you chop it into a salad, blend it into a soup or simply roast whole; beetroot is the ultimate health food. If you’re looking for a show-stopping soup, it really doesn’t get any better than this! The vibrant magenta colour means that no-one will forget being served this dish in a hurry. But make sure the aesthetic doesn’t overpower the flavour, use a good quality stock and fresh ingredients to make this soup taste as good as it looks. Click here for the full recipe: Beetroot and Horseradish Soup.

Blackberry

Wonderfully juicy and full of vitamin C, blackberries remain in season until October! Veal and Blackberries are a flavour marriage made in heaven and are the key ingredients in this mouth-watering recipe: Veal, Balsamic and Blackberry Drizzle.

Courgette

September is the last month to take advantage of courgettes, we won’t be seeing them at their best until next JUNE! Recently featured in our BRAND NEW recipe book, Hot off the Grill, this BBQ Miso Courgette recipe is simply delicious! Click here for the full recipe: BBQ Miso Courgette.

Kale

Kale is coming into season this month, despite this being a growing trend in the fine dining sector, we think it is massively underrated! Luke McMenamay used this member of the cabbage family during the North West Young Chef Competition in 2015. Click here for the full recipe: Cheshire reared Fillet of Lamb, Flavours of Groobards Farm onions, Confit potato, Kale.