October is autumn in full swing: pumpkins and squash piled high, earthy mushrooms at their prime, and cavolo nero and Jerusalem artichokes coming into their own. This month’s first meal plan leans into that seasonal abundance, with seven recipes for four that celebrate the very best of what October has to offer.
These recipes have been carefully selected by our editors to capture the full range of autumn cooking, from quick, nourishing weeknight suppers to more unhurried weekend dishes that reward a little extra time. The ingredients do the heavy lifting as we begin to lean back into bold, comforting flavours.
The week brings a zingy pumpkin curry, an impressive squash lasagne, a vegan cauliflower rice, a simple one-pan mushroom pasta, a hearty artichoke salad, a lemony cavolo nero and butter bean broth, and an all-in-one Sunday roast – moving from vibrant and light to rich and deeply satisfying.
Our recipes are designed to be adaptable. Where possible, we’ll flag simple swaps and tips to help you get even more from your weekly shop.
To keep things simple, use the in-app shopping list to add ingredients from each recipe, then check the My Good Food tab for one clear, organised list before you shop.
