As autumn progresses, several foods are highlighted for their seasonal availability and flavour. Quince, described as initially unpromising, are noted to be at their best when cooked until aromatic. A method of poaching them whole until soft, then discarding the core, is suggested.
Leeks are another seasonal highlight, with a recommendation to cook them in a moderate oven, wrapped in foil with olive oil and garlic, for approximately 40 minutes until soft.
For squash, varieties such as Uchiki Kuri, crown prince, and acorn table are suggested as alternatives to standard butternut. These are recommended to be roasted unpeeled and deseeded with oil and spices until soft.
Other produce in season includes apples, with specific varieties like Egremont Russet and Cox’s Orange Pippin noted for flavour. September and October are identified as the best time to pick chanterelles and porcini, particularly after warm weather followed by rain. Chestnuts are also highlighted for roasting.
Gardeners can sow broad beans, with Claudia Aquadulce suggested for autumn planting, to yield an early spring crop. Squash should be harvested with a short stalk to prevent rotting and ripened in a light, cool place. Remaining tomatoes can be ripened on a sunny windowsill or in a paper bag with a banana. Pepper, chilli, tomato, and aubergine plants should be dug up and composted before the first frosts.