The summer berries may have all but disappeared, but in their place comes a glut of apples, plums, figs and pears. Also making their debut in September is an array of wonderfully colourful veg.
Squash, pumpkin, kale and leeks join lamb making its autumn return. Plus it's the start of the mussels season.
To take advantage of this month's bountiful supply of fresh fruit, veg and seafood we've picked five fabulous Eat local recipes from Ali Ray that you could make on your next camping trip ...
1. Celeriac apple soup
Pair your celeriac with a good-flavoured apple like a russet or cox for a tasty and warming supper dish.
The celeriac might not be the most attractive vegetable, but this large, knobbly, turnip-like root veg is worth more than a second glance. It's tasty, quite nutty with celery overtones, and it's versatile. You can grate it in salads, mash it like potato, roast it or, as I've done here, use it for soup.
See the full recipe here.
2. Welsh lamb cawl
Pronounced 'C'owl' this is considered by many to be the Welsh national dish. It's a basic, peasant stew and it's utterly delicious, nourishing, simple and cheap to make.
The best bit is that once you've assembled it in the pot and let it simmer for a while, you can turn the heat off and leave it there to develop the flavours overnight. It's perfect for winter camping. The great thing about cawl is that you can use whatever vegetables are in season. Here, I've made a traditional version with winter root vegetables.
See the full recipe here.
3. Thai-style seafood curry
This dish takes a handful of humble mussels and some white fish and transforms it into a mouth-watering dish using Thai flavours including coconut, lime, coriander and chilli.
Salmon, haddock, shellfish, prawns, clams and squid also work fabulously. Simply use what you like eating, and what you can get hold of that's fresh.
See the full recipe here.
4. Lamb lollipops, lemon couscous and gridled veg
Lamb is probably my favourite meat. It’s great to do on the barbecue and you don’t need to overcook it – I personally like my lamb a bit pink.
This one is called lamb lollipops because you can use trimmed lamb cutlets and hold the bone ‘lollipop style’ to eat the lamb
See the full recipe here.
5. Tomato, auliflower, chickpea and spinach curry
A nutritious and easy one-pot supper. The fresh, ripe tomatoes give it a depth of flavour as well as provide the juice for the sauce that can be mopped up with naan bread or rice.
See the full recipe here.