Skip to main content
Menu

Eating & drinking   |   Recipes

Best recipes for early autumn

Ready for autumn yet? Us neither, but there is something to really treasure in this very last bit of summer with its golden, languid light. A mellower time of year; not the energetic burst of peak ‘summer flush’ when veg grows rapidly during long hot days, but a steadily plentiful veg harvest that is delicious and diverse. Here is our pick of the bunch:

Globe artichokes

Artichokes

As outdoor eating is still on, globe artichokes are one to really get stuck in to –  you can dip the tender leaf tips into melted butter and lemon without worrying about making a mess! Many are put off by the prep, but once mastered this delectable veg is great for unhurried evenings of chatting and dining. For a more substantial dish, artichokes with white wine and thyme is great served with some good sourdough bread, and easily fortified with the addition of some white beans or cured ham. For the full recipe click here or watch the below Veg Hack video. 

Spinach

Spinach can be a veg that gets easily neglected in the fridge but is incredibly versatile, adding its power packed green goodness to such a wide variety of dishes, from sweet potato, spinach and almond curry to ricotta gnocchi.

Tagines are perfect for now – warming but not too heavy: chicken, spinach and chickpea tagine with harissa is a great dish that can be made with baby spinach or larger leaved varieties, whatever you have to hand. Flecked with fresh herbs and sweet juicy apricots, it is easy to make and delightful to eat. For the recipe click here.

Beans

Beans

Fresh beans are still plentiful, so by this time of the season new ways to enjoy them are a must. Try slow cooking them in a rich, spiced tomato sauce for a healthy vegetarian main. Serve with brown rice, or with couscous flavoured with lemon juice and zest, chopped black olives and finely chopped parsley and mint. If you have a glut of runner beans to contend with, this freezes well too. For the full recipe, click here.

Still got the BBQ out? Many bean varieties – such as flat beans or French beans – can be cooked over it for a deliciously charred taste. For a simple Griddled flat beans with burnt lemon tahini dressing recipe, click here.

Patty pan squash

Squash

Mild and soft-skinned, patty pan squash look like little golden pies (or flying saucers). Harvested while young and tender, they taste a bit like courgettes, but with firmer flesh and a more buttery flavour that’s a good vehicle for herbs and spices.

One of the few types of squash you don’t have to peel, just trim the top and bottom - all the rest is good to eat. For an elegant centrepiece, serve whole, stuffed and roasted. They can also be cut into slices or cubes and braised, steamed, sautéed or roasted. If roasting chunks, try pairing with thyme, some chilli flakes or a sprinkle of parmesan. Click here for a simple recipe for roasting.

Comments

Wicked Leeks is out now

With a focus on regenerative farming, a cover interview with ethical restaurateur Asma Khan and we answer your questions on price, plastic and organic farming. Plus the joy of seasonal summer eating.

Read more

Ecological farming can feed UK if diets change

New report outlines how diets can support an ecological farming system in the UK to cut carbon, restore nature and preserve farming livelihoods.

Read now
veg box

Ethical organic veg. Delivered.

Set up by Guy Singh-Watson, Riverford now delivers across the country with a full range of fresh produce, meat, dairy and more.

Shop now
Spread the word

The twin crises of climate change and biodiversity losses will be the defining stories of our future, but it is not too late to change direction. 

Here at Wicked Leeks, our mission is to help inform and inspire positive change. Our journalism is free to all because of this, but we want to reach as many people as possible who share our desire for a better world. We know our readers are some of the biggest advocates of sustainable living, and you can help us grow this movement by sharing this article widely, with your friends and on social media. Now is the time to act.