Autumn oh, you beautiful thing!

That time of ‘mists and mellow fruitfulness’ has officially pitched up on the doorstep, and honestly, my heart feels instantly full.

Out come the longer nights, the shorter days, the cosy jumpers that feel like a big hug, the piping hot chocolates (marshmallows necessary!), and suddenly, all we crave is proper, soul-satisfying comfort food.

It’s mad, isn’t it, how quickly this season shifts our whole rhythm?

And honestly, autumn is my absolute favourite.

I think it’s the sheer joy of the vibrant colours everywhere, the fresh, earthy scent of rain on the pavement, and that irresistible urge to switch on the fairy lights and settle down by a crackling fire.

It takes me right back to my childhood, walking through a local food festival, sagra, in Southern Italy, guided by the folk music and the powerful, unmistakable perfume of those amazing caldarroste, roasted chestnuts.

This year, as we welcome the season, our desire for real warmth and connection grows.

We’re focusing on what matters: the Best of British Harvest, local, seasonal produce that tastes great and brings a genuine, Good Homes atmosphere.

Our Autumn All-Stars

Say goodbye to summer salads, now is the glorious time for proper, wholesome grub.

This is when our British fields and farms truly come into their own, giving us ingredients that are just begging to be slow-cooked.

You simply can’t talk autumn without the mighty squash and pumpkins.

Please, don’t just think of carved Halloween faces!

These golden, plump beauties, especially the super sweet, reliable Butternut Squash and the creamy Crown Prince, are kitchen heroes.

They can be blitzed into a vibrant, silky soup, chucked into an easy traybake, or just roasted up until caramelised as the essential side for your Sunday roast.

They deliver a dose of sunny colour, which is always welcome when the sky outside is looking a bit moody.

Then there’s the rock-solid line-up of root veg.

Honestly, try to avoid the imported stuff; nothing compares to the deep, earthy flavour of fresh British carrots, parsnips, celeriac, and swede.

Get them roasted and their natural sugars explode, offering a beautiful sweetness.

They’re gorgeous for mashing or turning into a velvety purée.

I’d particularly recommend giving celeriac a whirl this year. Great in Risotto or simply pan seared in butter and thyme, it’s a revelation!

The Orchard Calling: Sweet and Savoury Secrets

While we catch the last whisper of the blackberries, the true fruit heroes are those clinging to the trees.

It’s all about our lovely apples and pears.

Is there anything more comforting than a crisp cox apple, or the wonderful, sharp tang of a bramley cooking apple?

Seriously, nothing says ‘home’ quite like that incredible smell when it’s bubbling away beneath a golden crumble topping.

Our common British conference pears are at their peak now, perfect for eating, or holding their shape beautifully when baked.

If you are lucky to live near an orchard or an urb farm, join in a harvest festival, or simply pop by during their market to pick your own.

Only last week, I went to pick some apples and pears for a delicious cinnamon pavlova, the fruit was cooked to perfection with cinnamon sticks, start anise and cloves.

What is so clever about these fruits is how versatile they are.

The classic pork and apple combo is a guaranteed crowd pleaser because the fruit’s lovely acidity cuts through the richness of the meat perfectly.

This year, for minimal fuss and maximum flavour, try an easy, slow-cooked Braised Pork Chops with Apples and Cider.

It’s a dish that warms you from the inside out and scents your whole house wonderfully. And how about quince?

For a few years I have been following the progress of a restoration project.

I know it may sound as if it doesn’t fit with the fruit, but unbelievably, quinces are the link! When the owner told me the tree was ready this year, I couldn’t resist picking some of its ancient fruit.  

At first, I didn’t know what to expect.

I knew from looking at photos and reading about it, that I should encounter something similar to a hybrid between an apple and a pear and that has been in this Country for many years.

I must admit, the view didn’t disappoint and the branches cuddled the soil, under the weight of these gorgeously ripen fruits.

I picked my own, and enough for a couple of different recipes.

Entertaining: Old Favourites, New Tricks 

If you’re having a few people over, the autumn harvest gives us the perfect excuse to do proper, hearty food but with a chic, modern touch.

It’s all part of that ‘Newstalgia’ trend, taking those classic, comforting dishes, we loved as kids and making them even better using top quality seasonal produce.

• The go-to supper: Ditch the plain mash! Use a more sophisticated celeriac and parsnip purée to top your shepherd’s or cottage pie. Or, for a delicious alternative, swap the heavy pastry crust for a lighter, cheesy crumble pie using seasonal chicken and leeks, comforting weeknight win that’s surprisingly easy.
• Veggie power: Our wonderful seasonal veg deserve the spotlight! Make a gorgeous, vibrant beetroot and barley risotto, the colour alone will make you smile. And for that true autumnal feel, try a rich, earthy woodland mushroom risotto, perfect for a chilly evening.
• Flavour boost: Want a simple, gourmet secret? Black garlic is your new best friend. It’s fermented, which means it’s soft, sweet, and gives a massive umami kick. Stir simply in your slow cooked stew, or why not add to your butter? It tastes delicious on a perfectly toasted slice of sourdough.

The grazing table is still popular, but this season, let’s make it wonderfully British with a gorgeous harvest board.

It’s the easiest way to entertain and turns your appetisers into a spectacular, edible focal point.

Start with a selection of incredible British cheeses, a mature Cheddar, a pungent Stilton, and a creamy Somerset brie, perhaps.

Then, fill in the gaps with the season’s bounty:

• Savoury Bites: include regional charcuterie, homemade wild boar sausage rolls, and perhaps some posh apple & pork belly scotch egg.
• Harvest fruit and nuts: whole pears, figs, a scattering of foraged cobnuts, and a handful of roasted chestnuts for that glorious scent!
• The all important condiments: apple chutney and traditional piccalilli on there to cut through the richness. And as a nod to my Italian heritage, frutta alla mostarda, candied fruit poached in a mustard-flavoured syrup.

Finish the board with sprigs of fresh sage and rosemary for that earthy fragrance. And for a welcome drink?

A warm glass of spiced apple cider or a little snifter of homemade sloe gin is the perfect autumnal hug in a glass.

The Ultimate Home Scent

Beyond the taste, autumn is a season defined by its amazing atmosphere.

An autumnal coloured wreath on your front door, or a simple fruit bowl overflowing with decorative squash and apples is instant inviting autumn décor.

But the best way to make your home feel instantly warm and welcoming is through scent – and I’m not talking about candles!

There is nothing, truly nothing, like the smell of baking to provide that deep, comforting nostalgia.

The delicious spices of cinnamon, nutmeg, and ginger wafting through the house when you’ve got a classic apple and blackberry crumble or a sophisticated pear and ginger tart in the oven is simply unbeatable.

It’s the perfect end to a meal, and the aroma infuses your entire home with the pure, cosy essence of the season.

So, let’s get out there and embrace the bounty.

By choosing the Best of British produce, we’re creating brilliant food, filling our homes with warmth, and making the most beautiful, delicious memories, one fragrant meal at a time.

Enjoy every moment!

Stay tuned for more recipes from Sofia…

Apple pie

Ingredients for 1 large pie of 20/22 cm

For the pie pastry:

• 300 g plain flour
• 1 tbsp caster sugar
• 1 tsp fine sea salt
• 2 tsp cinnamon
• 200 g unsalted cold butter, cubed
• Cold water – as necessary

For the apple pie filling:

• 750 g preferred apples – chopped
• 3 tbsp demerara sugar
• 1 tbsp corn flour
• Cinnamon to taste

Method:

1. Prepare your pastry. Place your flour, sugar, cinnamon and salt in a bowl. Add your butter and start bringing the ingredients together. Once they resemble crumbs, add some water, just enough to hold the pastry together and form a ball.
2. Divide the pastry in two pieces, one bigger than the other. Place the larger pastry between two pieces of parchment paper and roll to about ½ cm thickness. 
3. Line your chosen tin and place in the fridge to rest for about 1 hr. Roll the small piece in the same way and create some stripes of the preferred width, and keep refrigerated until ready to use.
4. Preheat the oven to 200°C and prepare the apple filling. Place all ingredients in a bowl and let infuse for at least 10 min.
5. Assemble the apple pie. Take the prepared tin out of the fridge and distribute the apples in the pie, ensuring to keep the juices. Cover with the strips and brush these with the juices and sprinkle with some demerara sugar. 
6. Bake initially for 20 minutes and then lower the temperature to 180°C for a further 35 minutes or until nicely golden. If becomes golden too quickly, cover with some foil. Cool completely before serving, great with Chantilly cream mixed with walnut pieces.

Sofia Gallo’s cooking journey has taken her from her family kitchen to becoming a multi-award-winning chef – reaching the quarterfinals of MasterChef UK 2021, where her signature dish earned her the iconic apron, and high praise from the judges. For more from Sofia, visit www.lamiacucina.co.uk or follow her on Instagram @in_cucinacon_sofia.