butter can be a simple yet elegant dish.”
Brassicas
Pumpkins and squashes
Brussels sprouts shouldn’t be reserved solely for the Christmas dinner table.
And of course, we can’t forget about the most prominent autumnal vegetable of them all… pumpkins! And their small but mighty counterparts – squashes.
This contentious vegetable, along with kale and cabbage, taste great this time of year.
And leaves falling from the trees signifies one thing – time for pumpkin pasta.
“These hardy vegetables actually benefit from cooler temperatures, which can enhance their flavour,” explains Buckle.
“These hearty vegetables store well and their flavour deepens as they mature during the cooler months,” says Buckle.“Beyond the classic soups, you can use pumpkins and squash in risottos, curries, or even as a base for a creamy sauce for pasta.”
And they don’t have to be a boring side dish, they can be centre of the show.
“Roast Brussels sprouts with a balsamic glaze, or make a hearty kale and bean stew,” suggest Buckle. “You can also try cabbage in a tangy slaw or stuffed cabbage rolls with a savoury filling.”
Or if you are feeling really adventurous, add an autumnal twist to your breakfast or dessert of choice.
“For something unique, consider making a pumpkin-spice granola, squash pancakes or a pumpkin spice loaf,” adds Buckle.
Mushrooms
Embrace the versatility of mushrooms while cooking this autumn.
“Autumn’s damp and cool conditions are perfect for wild mushrooms like chanterelles and porcini,” says Buckle. “Sauté them with garlic and herbs for a simple side, or use them as a filling for savoury crêpes or tarts.”
If you are looking to impress vegetarian guests at your next dinner party, incorporate some porcinis into your stuffing.
“A mushroom and chestnut stuffing is a great seasonal twist for your autumn roast dinners.”
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