10 recipes to cook in October

As always, we turn to the Galvin brothers when we're looking for a show-stopping game dish, and this majestic dish doesn't disappoint, highlighting the very best of seasonal produce. The stunning pithivier is packed with a mixed game filling and served alongside a lightly spiced carrot purée to produce a truly impressive main. This recipe is a popular fixture at the brothers’ own restaurants.

This lamb rump recipe from Richard Corrigan is the perfect example of how the diligent preparation of select ingredients can garner stunning results. By taking your time with each element – Jerusalem artichoke purée, salsify, sweetbreads, seasonal wild mushrooms and, of course, the beautiful lamb – you can achieve a wonderfully caramelised exterior and an incredible earthy flavour.

This beautiful dish from Andy McLeish is a true, earthy delight. The pan-roasted rump of beef is paired with vibrant butternut squash, girolles and mild Treviso to produce a phenomenal autumnal main. The trick to this dish is not overcooking the beef; the rump should be evenly coloured on the outside and beautifully pink in the middle.

The sour taste of the blue cheese and the sweetness of the fruit combine in this tart to release a symphony of flavour that perfectly hits the spot. The final component of Adam Byatt’s recipe is butternut squash, which adds a rustic earthiness to the dish. This vegetarian tart provides a wonderfully autumnal main and is the perfect way to make use of seasonal ingredients.

Pearlescent cod meets rich, curried mussels in this autumnal treat. Mussels are coming back to their best this month, so this is a perfect time to give Steve Groves' dish a try. The base is a curried broth of shallot, garlic, carrot and celery, which Steve augments with the juices from the mussels and a hit of curry powder. Steam the cod gently to get that perfect translucent, flaky finish, and then sit it on top.

Geoffrey Smeddle's exquisite partridge dish is October on a plate – a perfect display of autumnal produce. He roasts quince in butter, thyme and cinnamon, fries girolles in butter and serves alongside a perfectly-cooked partridge, which he roasts in more butter, giving it a lovely golden hue. Feel free to use whatever seasonal vegetables you have in the fridge!

Aside from being the finest fish cook to grace the land, Nathan Outlaw also produces some outstanding desserts. He loves riffing around classic British flavours, and this pear tart makes the most of early season pears, marrying them with a wonderful Earl Grey ice cream. Make double quantities of the ice cream if you have room in the freezer – it's worth having some on hand for the next time you need an emergency dessert!