The wonderful thing about seasonal eating is the excitement of rediscovering flavours that haven’t been around for a while and making friends again with some of those recipes we have left on the shelf.
As the fresh bright greens and reds of summer salads give way to the darker, richer hues of autumn and winter crops, it is time to welcome back some heartier flavours and, in particular, get back to our roots.
The gloriously rich purples, reds and golds that are so redolent of autumn leaves are echoed in the array of jewel-coloured root vegetables which are at their very best right now.
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