Foraging for autumn’s bounty

September often glows with late summer sun, almost as though we’ve stolen it and packed it in our suitcases to bring it back from holiday. The days may be shortening, but a Sunday afternoon spent fora

Lucy explains how to make the most of the next few weeks

I consider myself a cook who grows her ingredients rather than a gardener who cooks. Don’t ask me about roses or when to prune a clematis. I’m as lost as you are. But if I can eat it, I’m interested.

There’s something deeply satisfying about harvesting your own fruit and veg: a vindication, if you like, of all the work that went into sowing and growing them. I still love the words of the harvest h

The season of mellow fruitfulness begins as apples become ripe and ready in orchards throughout September. Timing is everything: allow them to catch those last sunny days to ripen fully and develop a

Makes 10 x 340g jars INGREDIENTS ■ 1kg fresh vegetables chopped into small pieces ■ 1 tbsp sea salt ■ 1 tbsp coriander seeds ■ 1 tbsp cumin seeds ■ 1 tbsp fennel seeds ■ 1 tbsp mustard seeds ■ 1 tbsp