Celebrate the flavours of the coming season via this rewarding salad and rich dessert to share

As the days start to shorten and the temperature drops (finally!), the produce becomes richer, sweeter and more comforting, and the onset of autumn is a time of year that naturally brings people together around the table, which is something I’ve always loved about food. At the restaurant, we try to let the ingredients do the talking, and we work closely with growers and producers to make the most of whatever’s in season. Today’s recipes celebrate some of my favourite seasonal flavours: the salad is simple but deeply satisfying, balancing sweet roast squash with bitter greens and a punchy black olive tapenade. For dessert, meanwhile, chocolate mousse with poached fruit is my idea of autumn in a bowl, not least because quince has a beautiful, floral character that develops as it cooks, and pairs perfectly with dark chocolate and the nutty richness of browned butter. The creme fraiche adds freshness and balance, and brings everything together. Both dishes are rooted in the philosophy that guides my cooking: celebrate the season, respect great ingredients and create food that encourages people to slow down and enjoy each other’s company.

The indulgent, pleasantly mouth-puckering Floridian dessert in nine easy steps

Beautiful as the Florida Keys are, with average August temperatures topping 30C and with hurricane season looming, I think I’d rather enjoy their most famous culinary export in the calm of our own more temperate isles (well, usually, at least). Cool and creamy, with a refreshingly sharp, citrus tang, this is the perfect make-ahead dessert for any bank holiday festivities.

Prep 20 min
Cook 15 min
Chill 3 hr+
Serves 6

These sweet and fruity frozen refreshers will get you in the carnival spirit

It’s only right that on the weekend of the Notting Hill carnival, rum punch is your drink of choice. Whether or not you’re heading to west London to celebrate, these ice lollies will get you in the party mood. They’re fruity, sweet and balanced with plenty of fresh lime, and I always like to make sure there’s enough leftover rum mixture to pour over ice to drink while the lollies are setting.