Autumn produce is naturally full of colour, sweetness and earthy flavours, so keep preparation simple and allow quality seasonal ingredients to be the star.
Use every part of the vegetable. Reduce waste by turning pumpkin seeds into a crunchy garnish, using
cauliflower leaves in salads or crisps, and adding vegetable peelings to stocks and sauces.
Batch-roast large quantities of autumn vegetables such as squash, carrots, beetroot and parsnips. They can then be used across soups, salads, sides, purées and main courses throughout the week.
Use autumn fruits to add sweetness and acidity to savoury menus. Think roasted pear with chicory, apple with pork, plum with game or grape with roasted vegetables.
A good vegetable purée can become much more than a side. Try squash, celeriac, parsnip or beetroot purée as a base for meat, fish or vegan dishes.