Autumn is an abundant time, with new season fruits and vegetables arriving every week. This week we've had the first Brussel Sprouts, Black Cabbage, and delicious Quince. Grapes and plums are still  going strong with good varieties still, and we are seeing the increasing varieties of apples as the heritage varieties ripen.

Brussel Sprouts can be the subject of nasty vegetable nightmares, but I'm telling you, they don't have to smell or taste like mush. The secret is not to overcook these tiny members of the brassica family, as the strong sulphur compounds, when released are rather nasty. Cook them quickly and flavour them with fresh tasty additions like garlic, ginger, honey or tamari. Try this tasty recipe for Brussel Sprouts with garlic and parsley.

Ginger is harvested in Autumn, so make the most of its fresh zingy taste and warming, immune boosting qualities as you think about Autumn foods and flavours.

Black Cabbage (aka Black Kale, or Cavolo Nero) is something of a superfood, and is worth experimenting with, as it is has such a great nutritional profile. Unlike other leafy greens, it doesn't reduce very much when cooked, instead it stays nice and springy, and has a good texture. Throwing chopped Kale into a soup a few minutes before it is finished is an easy way to try Kale (try this quick soup recipe)  Kale is also a great addition to pasta dishes, and works well with subtle flavours of nuts, mild cheeses, tofu and tomatoes and egg dishes.