September may bring cooler weather and longer nights, but it also heralds the start of harvest season – meaning there's plenty of fresh, delicious produce to cook up and get cosy with. At this time of year, fruits like plums, apples, blackberries and pears are irresistibly ripe and juicy, while vegetables like celeriac, courgettes and sweetcorn are also at their tasty, nutritious best. On the hunt for new meal ideas to try out now that these sumptuous seasonal ingredients are hitting shelves? Our collection of tried-and-tested September recipes has you covered. 

Fennel tastes wonderful when sliced up and added to a crunchy salad – but it also works perfectly in warm, comforting dishes like this cheesy gratin. Hearty and indulgent, this recipe sees the aniseed-flavoured vegetable combined with lightly stewed leeks, cream and white wine, then baked in the oven. Plenty of grated Parmesan is also added to the mix, bringing a hit of savoury umami to balance out the leeks' sweetness. Happily, there's very little preparation required, meaning that it'll be on the table in under an hour.

Get the recipe for fennel, leek and Parmesan bake here

Filled with buttery, caramelised apples, this upside-down tart is a winner every time. To make it, you'll need to use eating apples (like Cox, Granny Smith or Golden Delicious), which hold their shape better than cooking apples. Once you've prepared the caramel and added the apples, you can store the prepared pan in the fridge for a few hours until you're ready to bake. Not a confident pastry chef? No problem – our recipe uses shop-bought puff pastry, so it's nice and easy. Serve warm from the oven, with a dollop of crème fraîche on the side. Heaven!

Get the recipe for tarte Tatin here

Clams are fat and juicy by September, so what better time to cook this classic New England dish? To shuck the clams, put them in a large saucepan with a little white wine or water, bring to the boil, then cover and turn off the heat. Once the shells have opened, it's easy to take out the clam meat. Strain the cooking liquor through a fine sieve (in case there's any grit present), then add it to the chowder. Serve with traditional crackers or, if you prefer, some crusty bread.

Get the recipe for clam chowder here

Gooseberries have a short season, so make the most of them while you can by rustling up this classic British dessert. Here, cooked gooseberries are combined with whipped cream and thick yogurt, then topped with crunchy, caramelised oats. Have a glut of gooseberries? You could make extra gooseberry compote and store it in the freezer – or, for tasty gooseberry crumbles and pies at any time of year, open-freeze the berries on trays before bagging them up (this ensures they won't stick together).

Get the recipe for gooseberry fool here

Figs are at their sweetest and ripest in September. In this moreish starter recipe, their sweetness is balanced out with a winning combination of salty halloumi and savoury ham. Delicate and bite-sized, these snacks couldn't be simpler to make: just wrap your cheese-stuffed figs in prosciutto and fresh basil, then bake until the cheese has melted. They're best eaten hot from the oven.

Get the recipe for baked figs with halloumi and prosciutto here

September is your last chance to enjoy fresh corn still in its husk, which tastes delicious when grilled. Once you've removed the silky threads, twist the husk so you have an easy way to turn the corn. This recipe is inspired by elotes – Mexican street corn traditionally served with Cotija cheese. Here, garlic and soft herb cheese is added instead, along with a delectable coriander, lime, paprika and chilli butter.

Get the recipe for Mexican-style barbecued corn here

Once you've had your fill of ripe peaches from the fruit bowl, try this recipe, which sees the juicy stone fruit baked with cinnamon and topped with a sweet cobbler crust. There's no need to take the skin off the peaches either; life really is too short to skin a peach, and it'll melt upon cooking in any case! As the peaches soften and bake, they'll create a thick, aromatic sauce, which is delicious served with vanilla ice cream.

Get the recipe for peach cobbler here

Butternut squash is another tasty vegetable that's at its best right now. Here, it's combined with creamy, salty cheese and flavoursome sage in a simple risotto. The trick is to roast the squash first to bring out its natural sweetness. For the perfect risotto, use the best Italian rice you can find, and add the hot stock slowly, stirring constantly. You could use Gruyère instead of Comté, if you like.

Get the recipe for butternut squash, sage and Comté risotto here

Whether you've been foraging for blackberries or just have a large punnet stashed in the fridge, this easy cake is the perfect (and most delicious) way to use them up. The batter is very simple to make, with a sour cream base and a little brandy for an extra kick. You'll need a 20 cm (8 in) round cake tin, so the cake will be big enough to feed a few friends. Serve it with whipped cream or ice cream for a truly indulgent treat.

Get the recipe for blackberry cake here

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Late summer sees a slew of different chillies coming into their own – and even if you don't grow them at home, you'll find a huge choice at your local farmers' market. Try mixing and matching a few varieties to make your own chilli jam, which will keep in a dark cupboard for around three months. Combined with fresh tomatoes, sugar and vinegar, this spicy condiment makes a wonderful accompaniment to cheese, cured meats and fish cakes and is surprisingly easy to make.

Get the recipe for chilli jam here

Pomegranates, with their jewel-like seeds, are another fruit beginning to appear this month – and fresh pomegranate seeds are far juicier than pre-packed, ready-to-use ones (just halve the fruit, then squeeze the seeds out over a bowl). Use them to make this easy almond cake; it's sticky, dense and moist, with a delectable pomegranate drizzle, and a gorgeous topping of mascarpone icing and pomegranate seeds. Do note, you'll need a jar of pomegranate molasses for this recipe.

Get the recipe for pomegranate passion cake here

While the weather still allows, make the most of the barbecue by whipping up these tasty skewers with a chilli and mint dressing. Halloumi is perfect for the grill – it softens and caramelises, but doesn't melt. Courgettes also taste delicious when barbecued, as their edges become lightly charred and crisp. The simple dressing of oil, vinegar, chilli and fresh mint also benefits from a teaspoon of dried mint, which helps create a more intense flavour.

Get the recipe for courgette and halloumi skewers here

Often flavoured with fruit, a friand is a light, moist – and usually small – almond cake. However, this big version serves six hungry people. Short on time? You can make the easy cake batter well in advance, as it'll keep in the fridge for a day. Don't be tempted to prep the fruit ahead too, though; the plums and blackberries (which are mixed with sugar, cinnamon and bay leaves for a herbal, woody flavour) should only sit for half an hour. Any longer, and they'll become too juicy.

Get the recipe for plum and blackberry friand bake here

With its knobbly, unusual shape, celeriac won't win any prizes for looks. However, thanks to its subtle hints of celery and nutty flavours, it's one of the most delicious autumn vegetables around. It's lovely served raw in salads and slaws and when cooked, it develops a delectable sweetness. Try it in this creamy soup topped with crispy, salty bacon bits.

Get the recipe for celeriac and bacon soup here

This comforting flourless cake is made with polenta, butter, ground almonds, honey and eggs. It's really moist, as the juice from the blueberries soaks in to the batter as it cooks. Once baked, pierce the surface with a skewer and slowly pour over a honey and butter glaze, allowing it to penetrate the sponge. The hardest part is summoning the patience to leave the cake to cool in its tin before serving!

Get the recipe for blueberry and honey cornbread here

By September, farm-reared sheep will have had the whole summer to graze on rich pastures – resulting in lamb that's full of flavour. This recipe showcases the meat at its best, with an irresistible stuffing of pecorino, garlic, basil and oil. The lamb is roasted on a bed of fresh tomatoes, new potatoes and red onions, with a splash of white wine added to enhance the gravy.

Get the recipe for roast leg of lamb with pecorino and garlic here

This moist, not overly sweet cake is sure to become a go-to recipe. The addition of yogurt makes it incredibly light; the acidity helps to activate the baking powder, keeps the cake soft, and adds a pleasant tanginess. It's easy to prepare, too – the trick is adding the raspberries in different layers, so they don't all sink to the bottom. Raspberry season ends in early September, but after that you can use blackberries instead with equally delicious results.

Get the recipe for raspberry, lemon and yogurt tea loaf here

Zinc-laden oysters are back on the menu in September, after a summer spawning season. Don't like them raw? Try our recipe for oysters Kilpatrick, which sees them lightly grilled, with a topping of crispy bacon. Add a splash of Worcestershire sauce for a blast of savoury, salty flavour. They make a lovely light starter and are the perfect snack to enjoy with a few drinks.

Get the recipe for oysters Kilpatrick here

This tasty dessert makes stone fruits shine. Try making it with a mixture of plums, peaches and nectarines – it's especially good if you have a few under-ripe ones to use up. The topping contains balls of marzipan (which add an intense almond flavour as they gently melt into the juicy fruit), and it becomes irresistibly crunchy and caramelised when baked. Any leftovers would make a fab breakfast with a dollop of yogurt.

Get the recipe for roast stone fruit with almond crumb here

Roasting fresh beetroot in foil brings out its sweetness (though we recommend using rubber gloves when you peel it, to avoid staining your hands). In this simple salad, the earthy beets are joined by salty grilled halloumi and a tasty, punchy dressing of walnuts, parsley, lemon zest, garlic and olive oil. Serve it up as a light main course with some toasted pitta or flatbreads on the side.

Get the recipe for roasted beetroot with grilled halloumi here

Plums are still in season in September – and they're unbeatable when combined with apples in this skillet pie topped with shop-bought shortcrust pastry. The fruit is cooked with honey, cinnamon and vanilla until the apples are fluffy and the plums are wonderfully sticky. The lattice top looks really impressive but does take a little skill to master. If you find it challenging, just cut the pastry into eight thick strips and arrange it over the fruity filling.

Get the recipe for apple, plum and cinnamon skillet pie here

With venison, squash and wild mushrooms all in season this month, the time is right to make this crowd-pleasing traybake. Can't find wild mushrooms? Dried porcini mushrooms will give a similar earthy flavour. In our recipe, the venison sausages and vegetables are coated in a sweet, sticky glaze of red wine and redcurrant jelly, then topped with kale and baked until crisp. For extra warming, comforting vibes, it's served with a buttery, herby horseradish mash.

Get the recipe for sausage and wild mushroom traybake here

Not only are mussels nutritious and quick to cook, they're also great value. Here they're simmered in a spicy, creamy coconut broth. Discard any broken mussels, or any open ones that don't shut when you tap them on the kitchen counter. The recipe itself is pretty low effort: sauté garlic, ginger and chilli, then add curry leaves, spices and fish stock, before stirring in the mussels and coconut cream. Serve with rice for a healthy, filling meal.

Get the recipe for mussels rassa here

A French classic! This rich, sweet tart is filled with frangipane – ground almonds mixed with sugar, eggs and butter – and topped with pear wedges for a pretty effect. Top tip: allow the pastry time to chill, or it'll be tricky to roll out (you could always use shop-bought if you prefer). The main thing is to ensure that you use ripe pears for the best flavour. Once the tart is baked, brush with an apricot glaze, then serve with crème fraîche.

Get the recipe for Normandy pear tart here

Socca is a crisp, savoury pancake from Provence that's made with chickpea flour. It's often sold at street food stalls, and is delicious served with drinks on a late summer's evening. Here, the batter is topped with baby artichokes (the smaller the artichoke, the more tender it is), which have a short season but are well worth searching out. If you can't find fresh ones, you can use jarred artichokes in oil – be sure to dry them off before scattering them over your socca.

Get the recipe for socca with artichokes here

Crisp, juicy apples and pears are the stars of this simple salad. Once you've cut them into wedges, you'll need to toss them in lemon juice to prevent them from discolouring. Our recipe combines them with mixed leaves, toasted walnuts, beetroot and crumbled feta, although you could use soft blue cheese or goats' cheese if you prefer. Either way, it's a winning combination of sweet, crunchy, sharp and nutty.

Get the recipe for apple and pear salad here

Mackerel are big and plump right now – perfect for grilling (if the weather still allows). For this recipe, you'll need to use super-fresh mackerel, as the fish's high oil content means it can deteriorate quickly. They're easy to prepare, though, and cooking them on the barbecue will make the skin crisp quickly, without overcooking the flesh. Serve them up with a tasty green salad and offer lemon wedges on the side.

Get the recipe for barbecued mackerel here

In Greece, this dish is called ladero – which means 'oil-based' – so you'll need your best extra-virgin olive oil to make it. Here, seasonal runner beans are cooked with fresh tomatoes, garlic, white wine and stock, then scattered with a pistachio and feta crumb. Teamed with olive oil mashed potatoes and a carrot purée, it makes the perfect accompaniment to grilled meats or fish.

Get the recipe for runner bean and tomato casserole here

You'll find plenty of ripe, juicy tomatoes and firm courgettes in shops right now and they’re perfect for piling into this free-form tart. You can use shop-bought pastry too, so it's all ready to go into the oven in around 20 minutes. To make it, just layer grated cheese over the pastry base, before adding onions, courgettes, tarragon and tomatoes on top. Simply fold the pastry around the edges before glazing.

Get the recipe for tomato and courgette galette here

To make this easy traybake, in-season aubergines are baked in a rich tomato and bean sauce, and spiced up with a little chilli and cumin. Once the aubergines are tender, top them with grated cheese and place under the grill until they're golden and bubbling. Serve them with a green salad and warm, crusty bread to soak up all the tomatoey, cheesy goodness.

Get the recipe for aubergine chilli traybake here