Native courgette season comes to an end in September. Pick them while they’re young to ensure plenty of flavour, then serve in this vibrant autumnal veggie salad alongside carrots, broccoli, tomatoes and olives, all drizzled with a zingy saffron dressing.
2. Tomato, burrata & broad bean salad
Whether you’ve happened upon some discount plum tomatoes or have a handful of cherry tomatoes from your garden, all shapes and sizes of tomatoes work in this simple Italian salad. Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde for all the flavours of summer on a platter.
Discover more tomato salad recipes for inspiration for lighter summer lunch or dinner options.
3. Plum & raspberry crumble bars
Take your favourite treat on the go by transforming crumble into this sliceable bake made with seasonal plums. The squares are lovely served warm.
Discover more plum recipes and raspberry recipes.
4. Courgette, green bean & feta salad
Layer up flavours and textures with barbecued marinated courgettes and feta, along with a hazelnut crumb. It’s a lovely standalone summer salad or makes the perfect pairing for BBQ meats such as our next-level BBQ chicken and spicy chicken kebabs.
See our top 20 ways to use courgettes.
5. Tomato & chilli harissa
The chilli plant is perennial, meaning it lasts for up to two years and can survive winters with a little care. However, if you have a healthy summer crop and want to savour the heat, whizz up a Middle Eastern spice paste. If you cover this harissa with a little oil after each use, it will keep in the fridge for several months.
6. Roasted peppers with tomatoes & anchovies
Bring the flavours of the Mediterranean to your table with this vibrant side dish. With just six simple ingredients, it balances sweet roasted peppers, tangy tomatoes, and the bold saltiness of anchovies. Perfect for a holiday-inspired meal at home.
Discover more ideas to elevate your spread with our selection of vegetable side dishes and best side dish recipes.
7. Bramble cocktail
Even if you don’t have your own hedgerow, blackberries or brambles can be foraged fairly easily, even in urban areas. They can be frozen or pulped into a coulis, jam or chutney, baked in a cake or even used in drinks. This striking bramble cocktail is injected with a shot of blackberry liqueur and lemon juice for a zingy party tipple.
See more blackberry recipes
8. Cacio e pepe with runner beans
Runner beans are coarser and more flavoursome than green beans, and should be picked in good time – if left for too long they can become tough. If you do let your crop run on until winter, any unpalatable beans can be dried for planting the following year. This classic Italian pasta recipe teams fresh beans with a silky cheese and pepper sauce.
9. Runner bean chutney
Make the most of your runner bean harvest with this tangy chutney, a great way to capture the flavours of summer and enjoy them later in the year. Stored in a cool, dry place, it will keep for up to three months. This recipe yields 2.5kg, making it the perfect gift for friends and family, so everyone can savour a taste of summer even when the days get shorter.
10. Courgette loaf
You can use up your vegetables in sweet recipes too – courgette, carrot, parsnip and even mashed potato can all add moistness and texture to sponges. This loaf cake teams mild courgette with cinnamon, nutmeg, walnuts and sultanas.
If you are aiming to impress, you could also try our showstopping courgette, lemon & thyme cake which makes the most of a late-summer courgette glut.
Get more ideas for using up your garden glut:
Garden glut cake recipes
Autumn recipe collection
How to use up courgettes
Top six ways to serve marrow
Top 10 autumn storecupboard essentials
Autumn cake recipe collection
How are you planning to use up your vegetable glut? Leave a comment below…
