5 of the seasonâ€™s best ingredients and how you can use them...
Septemberâ€¦ still warm but with cooler nights, heralding the end of summer and the start of Autumn. It's harvest time and the countryside is a colourful landscape with ripe fruits and root vegetables ready for picking.
1. Celeriac and Apple Remoulade â€“ a crunchy slaw that complements our pork assiette.
Make it: Shred one celeriac and one apple, mix in a bowl with 2tbsps mayonnaise, 1 tsp of Dijon mustard, a dash of lemon juice. Season, stir and serve. Goes great with smoked ham too!
2. Aubergine and Red Pepper Puree â€“ the roasted richness of this puree is fantastic alternative to traditional mint sauce and adds a Mediterranean flavour to traditional roast lamb.
Make it: On a roasting tray, cover slices of aubergine and red pepper in olive oil, add fresh thyme, garlic and diced shallots, season, roast in oven at around 180â„ƒ for 25 minutes and puree down. Try adding chopped anchovies and olives and pour over thick chunks of slow roasted lamb!
3. Caramelised Parsnips â€“ the easiest of all accompaniments; these sweet parsnips are a real comfort food!
Make it: Peel and slice some parsnips into fingers, par-boil, drain and fry for around 5 minutes in a pan with maple syrup until golden. Season and serve alongside your favourite Sunday roast.
4. Beetroot and Ginger Soup Shot â€“ we serve this as a shot with a cheese profiterole as pre-starter, but this can easily be made into a warming soup for a chilly weekend afternoon.
Make it: Chop a bag of beetroots, three shallots, a thumb of fresh ginger and add to a saucepan with a dash of lemon juice and a pinch of sugar. Add 200ml of water, boil and simmer until cooked through. Puree, add a splash of cream and enjoy with buttered crusty bread.
5. Grilled Mackerel â€“ this oily fish is packed with nutrients and perfect to serve on a late summerâ€™s evening.
Make it: Take your mackerel fillets, remove the bone and season, fry skin side down in a non-stick pan cook until the skin is really crispy, turn over and cook for one minute on other side. Serve with halved new potatoes, torn mint, diced red onions, capers and a glug of olive oil. Tasty and healthy!