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Sweet, juicy plums are truly a treat. The most popular varieties combine honeyed sweetness with a hint of acidity that makes them useful for cooking as well as eating just as they are.
Sticky chocolate plum cake >
Roast plums with walnut cream >
Ripe pears are juicily yielding, their flesh slightly granular, their perfume intense. If you can catch a pear at its perfect peak, there are few better fruits
to eat straight from the bowl.
Pear and cardamom tarte tatin >
Pear, chicory, fennel and pecorino salad >
Masala chai poached pears >
We have grown used to squashes as a year-round staple, grown worldwide and imported, but autumn is when British squash is at its best.
Squash, rosemary and pine nut rolls >
Butternut and harissa dip >
Squash carbonara >
Most things sound better in Italian and this is one of them. The beautiful leaves of ‘Black cabbage’ have a wrinkled, almost quilted quality, and a robust flavour that is nutty and sweet.
Cavolo nero colcannon with crispy fried eggs >
Stir-fried cavolo nero >
Cavolo nero in parmesan cream >