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.

An enticing, slightly spicy, east/west fusion stacked with vigour and colour

One thing I learned during the recent hot weather is that I don’t have enough “substantial but quick salads” in my locker. A salad one could call lunch (or a light dinner when served with other bits). On rotation in my “throw-together” category is my no-cook chickpea, tomato and cucumber salad, to which I’m also going to add my favourite summer vegetable, bulgur and pesto salad, which isn’t quite an assembly job, but near-enough and a family favourite. To that line-up, I’m happy to introduce this gently spicy, green beauty.