Ways to Welcome Autumn

Start slowing down.

Move away from raw foods

Whilst summer is the optimal time for plenty of cooling raw fruits, leafy salads, and a few carefully chosen crudités, autumn is for transitioning back to cooked foods.

As the weather takes a turn, we need to ensure that we warm ourselves with soups, stews, curries, and broths.

Chicken soup with satisfyingly tiny dices of carrot and celery, cottage pie with a golden buttery potato topping, mutton curry and steaming hot white rice laden with ghee, broths with meat on the bone and plenty of noodles, split pea and ham hock soup with sourdough, stewed pork with smoked chillies and corn tortillas, wine-rich ragu with buttered spelt pasta, beef stew with piles of mash…

Fruits, too, benefit from being cooked at this time of year - it’s the perfect excuse to make jam from brambles or rosehips, bubbling apple crumbles with warm custard, whole pears poached in sweet wine, roasted figs, rice pudding with compote, fruity sponge puddings, and stewed plums with warming spices.

Vegetables should be well boiled in broth, or cooked thoroughly in good fats such as butter or ghee. No salads, please!