The benefits of eating with the seasons range from improved cost and sustainability to better taste and nutrition, as well as improved community and local economy. Best of all? Delicious food.
Roast kabocha squash and brothy simmered beans make a cosy pair in this comforting autumn-meets-winter radicchio and hazelnut dish. Just add warmth, care, a little time and attention, and the meal practically makes itself.
This sage, rosemary and garlic version of the Italian classic might just convince you that this is the only way to make farinata.
Tomatoes, eggplant, sweet potatoes and peanuts all feel quite at home in this warmly spiced stew that is perfect for leading you out of summer's frantic heat and into the unhurried cool of autumn.