November is one of those beautifully moody months: crisp air, early dusk, and markets brimming with hearty, comforting November seasonal produce. As the year winds down, a gorgeous shift appears in the market stalls — it’s the perfect time to lean into root vegetables, squashes, apples, and nuts, ingredients that feel warming, nostalgic, and rich with flavour.

Whether you’re based in France like me, or in the UK, November brings an abundance of produce that’s perfect for hearty, nourishing, seasonal cooking. This guide walks you through what’s in season this month in both countries — the overlaps, the differences, and how to make the most of it all in your kitchen.

With autumns arrival comes a gorgeous shift in the market stalls — think earthy root vegetables, sweet chestnuts, beautiful squashes, crisp apples and pears, and the first whispers of winter flavours. It’s the month where comfort cooking really begins: soups, roasts, gratins and anything warm and cosy.

🍠 Seasonal Vegetables & Roots

Brussels Sprouts & Cabbages

Brussel sprouts are finally at their best — small, sweet and perfect for roasting until golden and caramelised. Both UK and French markets are overflowing with chou of all kinds right now: green cabbage, savoy, red, white…you name it!

How to use:

• Roast sprouts with garlic, chilli flakes and olive oil
• Braise cabbage with pancetta or red cabbage with red wine
• Add sliced raw Brussels to a winter slaw with lemon + Dijon

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Carrots, Parsnips, Turnips & Root Veg 🥕

November is root-veg paradise. Parsnips hit their peak in the UK this month, while carrots, turnips, beetroots and other hardy roots are abundant everywhere.

How to use:

• Make a creamy parsnip & apple soup
• Roast roots with paprika, honey, thyme & Olive oil
• Add turnips to slow-cooked stews for sweetness
• Make beetroot chips – for a sweet and savoury snack

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Leeks & Onions 🧅

Leeks are an essential November vegetable in both France and the UK. They add sweetness and depth to everything from soups to pies. Don’t forget about onions, shallots and garlic which are all still going strong.

How to use:

• Leek and potato soup
• Sautéed leeks with white wine & cream
• Baked leeks with white wine, cream & parmesan

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Celeriac, Celery & Chicory

These are your classic “winter kitchen” vegetables — not flashy, but full of flavour and incredibly versatile.

How to use:

• Celeriac mash (amazing with roasted chicken!)
• Celery in stews, soups, broths and pretty much any winter one pot!
• Endive (chicory) baked with ham and béchamel — a French favourite

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Squash & Pumpkins 🎃

From butternut to potimarron, courges are still everywhere. France has an especially beautiful variety of squashes at this time of year.

How to use:

• Roasted squash salad with feta and walnuts
• Silky butternut squash soup with thai red paste & coconut milk
• Potimarron/pumpkin risotto

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Jerusalem Artichokes (Topinambours)

Nutty, creamy and delicious roasted or pureed — a very French November vegetable.

These are simply delicious. Very nutty but sweet flavour. I love doing a topinambour veloute. Pure and simple with just onion, salt, pepper and cream. I will drop the recipe before the end of the month!

One thing to note about jerusalem artichokes is that they can cause sensitive tummies bloating and flatulence.

This is because they’re naturally very high in inulin, a type of fermentable fibre that our bodies don’t fully digest. Instead, it’s fermented by gut bacteria — a normal process, but one that can lead to bloating and gas for sensitive stomachs. The good news is that you can easily reduce this effect when cooking them. Simply simmer topinambours with a pinch of bicarbonate of soda, or add bay leaves and cumin seeds to the cooking water. I like to do both baking soda and bay leaf. These help break down the inulin slightly and make the vegetable much gentler on the digestive system, without affecting its lovely flavour.

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Wild Mushrooms

Wild mushrooms are still appearing in both countries: girolles, ceps, pleurotes, trompettes… If you’re in France, you’ll see plenty of foraged varieties in the markets.

How to use:

• Wild mushroom risotto – a great date night meal
• Creamy mushroom pasta – quick and easy weekday dinner
• Garlic & herb sautéed mushrooms on toast – healthy breakfast option

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🍎 November Seasonal Produce – Fruits & Nuts

Apples & Pears

Still in full swing! Both France and the UK produce fantastic apples this time of year — crisp, juicy, sweet and tart varieties. Pears are also at their best. Let me know your favourite variety in the comments.

How to use:

• Apple crumble
• Poached pears with spices
• Pork and apple casserole

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Quinces

If you’ve never cooked with quinces, November is your moment. They’re beautifully fragrant and turn a stunning deep orange when cooked.

How to use:

• Quince paste (membrillo)
• Slow-poached quince with cinnamon
• Add to tagines for aroma and sweetness

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Kiwis

A fun French bonus — kiwis from the Landes region start coming into season now. If you see French kiwis, buy them! I will admit I do love a sungold yellow kiwi from New Zealand too!

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Chestnuts & Walnuts 🌰

Chestnuts roasting on market stalls, walnut stands everywhere — November is nut heaven.

Use them for:

• Stuffings and Christmas prep
• At breakfast in yogurt or eggs
• Salads and as soup toppings
• Cakes, bakes and breads

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🦪 Seasonal Seafood (France Focus)

November is a fantastic month for seafood in France. Look out for:

• Coquilles Saint-Jacques (scallops) — the season has just opened and peak season is December/January!
• Bulots (whelks)
• Rouget (red mullet) – These tasty fish are great fried in Pla Rad Prik
• Oysters

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🍗 Seasonal Meats

Game season continues in France and the UK.

You may find:

• Rabbit
• Venison
• Pheasant
• Wild boar

These meats pair beautifully with November’s earthy vegetables and fruits.

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🌿 Herbs

Hardy herbs are still going strong:

• Thyme
• Sage
• Rosemary
• Parsley

These are essential for roast dinners, soups, stews and slow-cooked dishes. French chefs always use fresh herbs they really transform recipes.

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🇫🇷 France vs 🇬🇧 UK – What’s Different?

France

• Bigger variety of squashes
• More wild mushrooms
• Seasonal seafood more prominent (scallops! oysters!)
• Local walnuts & chestnuts
• French kiwis

UK

• Stronger emphasis on parsnips, leeks and stored roots
• Quinces and apples in many varieties
• More foraged ingredients like sloes
• Veg boxes are especially good value this time of year

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💡 Seasonal Cooking Ideas for November Produce

• Chicken Katsu Curry – Add butternut squash or pumpkin instead of potato
• Tom Yum noodle soup – add wild mushrooms
• Coq au vin Blanc – try with ceps for a more rich umami flavour
• Roasted Brussel Sprout & Squash Salad with walnuts and maple dressing
• Creamy Parsnip & Apple Soup with crispy sage

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Final Thoughts on November Seasonal Produce

November is one of my favourite months to shop and cook. The markets feel earthy, grounding and full of comfort — the kind of food that makes you want to spend a slow Sunday in the kitchen with some smooth jazz.

Wherever you are — France, the UK, or elsewhere — take advantage of the beautiful produce this month brings. Cooking seasonally is more flavourful, more sustainable and simply more joyful.

Did you Like this November Seasonal Produce Post?

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