What to Eat in October

We’re still working our way through home-grown courgettes (!!), tomatoes and carrots, but what else is seasonal at this time of year?

At the Diabetes Diet, we try our best to eat seasonally (it’s not always easy in Scotland), as seasonal food locally grown and produced tastes the BEST. It also helps you do your bit for the environment, by cutting down on food miles (the distance food travels to reach your plate) and it benefits your local economy. Wouldn’t you prefer to put money directly in a farmer’s pocket, than add to the vastly-inflated profits of a supermarket?

Anyway, October brings many of the benefits September does. While many fruits and vegetables are now gone for the year, there are plenty of delicious other options.


  • Pheasant
  • Lamb
  • Partridge


  • Mussels
  • Mackerel
  • Oysters


  • Wild mushrooms (if you’re going to pick these, please make sure you know what you’re doing!)
  • Root vegetables, such as celeriac and carrots
  • Kale
  • Beetroot
  • Cabbage
  • Fennel


  • Apples
  • Damsons

Looking for some ideas for what to do with your seasonal ingredients? Puzzled about how you can make them low-carb so they fit with the way you eat? We have some suggestions for you…

Make gluten-free gravy using carrots and onions, and serve with pork and chicken.

Our carrot and almond soup recipe is an established family favourite. If you want to make it a main course, add some boiled eggs or poached chicken for added protein (and satiety). Or make yourself a delicious salad with the recipe for a Carrot and Dill version.

Love lamb? Our low-carb, gluten-free moussaka makes the most of lamb mince (making it more affordable too). Try this African stew, also.

Jovina Cooks Italian has inspired us hugely, and this Brindisi Fish Soup uses mussels and is packed with flavour. It also uses aubergines, which are seasonal in October too.

Hate cabbage? Add bacon, cheese and sour cream, and you can make anything palatable to even avowed cabbage loathers. Try this Cabbage Casserole recipe and convince the brassica haters it’s true.

Celeriac has a very distinctive taste. Make the most of it in this braised celeriac recipe. You can use it as a replacement for potatoes to accompany your roast dinner. We also have a yummy recipe for soup.

Seasonally-Inspired Low-Carb Recipes for May

seasonally-inspired low-carb recipes
Cute… and also darn tasty!

Need some seasonally-inspired low-carb recipe ideas for May?

Here at the Diabetes Diet, we are big fans of seasonal eating. Food is often cheaper – and it’s almost always more flavoursome.

What’s in season in May? Lamb, asparagus, spinach, prawns, cod, haddock, broccoli and crabs are a few of the seasonal ingredients low-carb dieters can make the most of.

Here are some seasonally-inspired low carb recipes that make the most of these delicious options:


You can’t let a seasonal round-up go past without mentioning asparagus. I think it’s better roasted or char-grilled than boiled. You can wrap it in Parma ham before roasting to make lovely low-carb canapés or why not try out some home-made Hollandaise?

Hollandaise is actually easier than you think to make – just pick the right recipe. Delia Smith’s foaming Hollandaise is a good one to try for the Hollandaise beginner.

Hollandaise Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

  • hollandaise2 large eggs, separated
  • 1tbsp freshly squeezed lemon juice
  • 1tbsp cider vinegar
  • 110g salted butter
  • Seasoning
  1. Put the egg yolks into a small food processor or blender along with the seasoning. Blend until combined.
  2. Heat the lemon juice and vinegar in a small saucepan. Let it start to bubble and then add to the egg yolks and blend well.
  3. Melt the butter in the same saucepan slowly – don’t let it brown. Begin to add slowly to the food processor (through the funnel) or blender. The process is similar to that you use when making mayonnaise.
  4. You will eventually end up with a smooth, buttery and lemon-y sauce. To make foaming Hollandaise – beat the egg whites until they form soft peaks and fold them into the finished sauce. This will lighten the sauce and make it go further.

The finished sauce has negligible carbohydrates – about 1-2g per serving.


Find more low-carb recipes in The Diabetes Diet.