Alison Lambert

I thoroughly enjoy making warming salads at this time of the year. I love using the wide variety of hearty autumn vegetables and combining them with spices.

This slaw gets better with age, as the flavours intensifies yet the cabbage keeps its crunch. I can't seem to get enough and I find myself having it in the fridge to munch on as my go-to.

This soup is one that has many fond memories as I first tasted it when I worked at the River Cafe in London. I was in heaven; the simplicity of flavours and the fact that it used up old bread!

When you cook these beans, you need to hold back and allow them to cook longer than you normally would. The secret to these delicious beans is that they are tender and juicy.

Just look around at this time of the year and you will see elderberries everywhere. When you see clusters of deep, dark purple-looking berries weighing heavily on branches they are ready to be picked.

You only want to do this recipe when you have young, sweet carrots. I have used a whole bunch which roast up beautifully. They also look amazing when served at the table!

I am using nectarines for this recipe, but of course you can use any stone fruit.

This bread is just perfect at any time of the day or night. I love to grill it quickly on the barbecue to add a little smokiness.