From fermenting plums in honey and pickling courgettes in vinegar brine to a British take on kimchi, there are many ways to make the most of the warm-weather harvest

What’s the best way to preserve late-summer fruit and veg?
Jess, by email
Fruit, fruit everywhere, so try fermenting it in honey, says Rachel de Thample, author of The Fermentation Year (published in September). “I’m currently looking at a jar of blackberries, but whole plums would be gorgeous, too,” she says, especially when eaten with blue cheese – “or any cheese, really” – meat or fish; you can also use the syrup like maple syrup or cordial. De Thample packs the fruit into sterilised jars and pours in just enough honey to cover it: “If the fruit has a low acidity, add a spoonful of lemon juice or a splash of cider vinegar as well.” Pop on the lid and leave for a few weeks. “It gets fizzy, but it doesn’t get to that explosive stage, because it has quite a concentrated sugar content. It’ll keep for up to a year at room temperature, but I normally pop it in the fridge after a few weeks.”

Kimchi is another option to keep Jess enjoying summer fruits all year round. “In Korea, apples and pears are traditional, but there’s a kimchi for every season and region,” says De Thample, who takes a British approach with a courgette, blackcurrant and strawberry number: “You can use up tomatoes in the paste, too.” Otherwise, if you have plums and damsons, take inspiration from Japanese umeboshi: “That has a high percentage of salt – I use 15% per 100g fruit. Layer the salt and plums in jars and, if it’s really dry, pour over water; otherwise, just crush a couple of the plums so their juices create a brine with the salt.” The brine can then be used like a plummy soy sauce, De Thample says: “Having a few jars stored away always makes me feel like I’m winning.” Damsons are also a dream in flavoured liquors, says Kenji Morimoto, regular Guardian contributor and author of Ferment: “That’s a really nice way to capture their flavour, and all you need is vodka, the fruit and rock [or granulated] sugar.

Got a culinary dilemma? Email feast@theguardian.com

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.