Some Inspiration for an Autumn Harvest

Squashes and pumpkins. These vegetables are all very moreish and colourful, but butternut squash is my favourite from this family because of its nutty taste. Squashes and pumpkins are simple to cook, just cut into chunks and roast in their skin. Take them out when soft and purée and add to potatoes for mash or make into soups.

Celeriac. An autumn-winter vegetable that purées into delicious soups or can be served simply as an accompaniment to a main course.

Spinach. Baby spinach is easy to prepare, but for cooking I like leafy spinach, now available almost the whole year round. Just wilt in the pan with the water it was washed in.