Traditionally autumn is when pickling and preserving come into their own, to save the summer's bounty. We cook plums, pears, quinces, blackberries and apples in both sweet and savoury dishes. It is also mushroom and nut season. Brassicas such as cabbage and broccoli are great both cooked and raw still, and it is the start of the venison season.
However, climate change is making autumn a strange season in the UK, last year we were picking tomatoes from the greenhouse as late as mid November, which meant that cooking the more hearty winter dishes was delayed longer than usual.
Beef and Quince Tagine
Chestnut and Fennel Soup