Roast pumpkin, steamed aubergine, shimeji and shiitake, herbed mascarpone and Parmesan

A salad for autumn (the fall), with lovely aromas coming from the lemon zest as it hits the warm vegetables. You can also add chestnuts to the vegetables while they’re steaming, which adds great texture to the salad. Use the best quality Parmigiano Reggiano for this rather than some sad cheaper version. Alternatively, use something like Comté, an aged pecorino or manchego, or even a soft blue cheese.