In Season: Eat to the Beet

Claire Power, product marketing manager, Fresh Produce, Pauleys​: The adverse weather conditions over the summer have had a devastating effect on UK crops and availability issues have been experienced everywhere. Among the crops worst hit by flooding are potatoes, broccoli, cauliflower and peas, which may cause price rises and short supply.

Importing product would normally have covered broccoli and pea shortages, but with bad weather in Europe as well this has caused shortages.

The weather conditions have also caused the beetroot season to start later than in previous years but these will be available until the end of September.

Beetroot is enjoying a resurgence of appeal among the young and trendy. It used to be popular with mainly older consumers, but due to its versatility, great taste and health benefits, the consumer demographics are changing.

• Chef's Tip: Cooked beetroot holds its colour better if some acid ingredient is added to the cooking water such as vinegar or lemon juice. Used in many beetroot recipes, this will keep it a beautiful crimson.

Alan Edmeades, marketing product manager, M&J Seafood​:With British Food Fortnight just around the corner, from September 22 to October 7, tasty British seafood is a great menu option.

Devon crabs are known the world over for their superb quality and taste, and fresh dressed Devon crab makes a cracking starter. The classic combination of white and brown pasteurised meat, presented in a natural shell with brown bread and a wedge of lemon is a traditional favourite.

And while we are in the West Country, how about fresh Cornish mackerel? Try coating whole, gutted and scored fish with melted butter mixed with mustard powder, cayenne, paprika, ground coriander seeds, red wine vinegar and seasoning, then grill for two to three minutes each side.

And when it comes to British seafood don't forget Scotland. Prime fillets of skin-on haddock are ideal for risottos, pasta dishes and fish cakes.

• Chef's tip: For a novel way to steam fish, fill the base of a large pan with seaweed, add enough water or wine to create steam (but don't cover the fish), place portions or whole fish on top, cover with a lid and steam over a medium to high heat.

John Martin, product marketing manager, Prime Meats​: Late summer sees the return of the game season. Young grouse are ideal roasted and half a bird can be served per person, while older birds are great in casseroles with seasonal vegetables.

Partridge, wild duck and wild goose are available from the start of September and the pheasant season begins on October 1, giving plenty of opportunity to add some variety on those specials boards! Partridges are full of flavour and are best served whole to one person with roasted vegetables or in a game pie.

Autumn lamb is also available until the end of October. This has more flavour than spring lamb, and is delicious in classic British dishes including hot pots and shepherd's pie.

• Chef's tip: Serve duck breasts in a honey sauce made from red wine vinegar, clear honey, wholegrain mustard and crème fraiche. Alternatively, serve with traditional redcurrant, plum or orange sauces.