This is just a kind of hot salad, a very simple and delicious way to employ the leftovers from a roast or poached chicken. Other possible additions include bacon, black olives, capers and sun-dried tomatoes...

I worked this recipe out from scratch, experimenting in the kitchen with my friend, Brian, and I have to say I couldn't be more delighted with the results. My plan was to celebrate the wonderful variety of autumn raspberry after which the dish is named.

This is an incredibly simple and elegant dish, in which the finished 'soup' is scooped out from the whole baked pumpkin - rich, filling and satisfying, so ideal sustenance after some hard graft in the garden on a cold autumn day. You can use as big a pumpkin as will fit in your oven...

If you have gathered some 'wild' walnuts, their strong flavour makes them ideal for this recipe. Alternatively use imported cultivated ones.

The danger of rubberiness when cooking cuttlefish or squid is well known. The secret of avoiding this tragedy is either to cook them fast and short, for just a few minutes, or long and slow, for at least 1 1/2 hours.

By October the borlotti bean pods are showing their stunning red- and yellow-flecked colour and are full to bursting with beautiful variegated beans. When boiled, they have a mild flavour and a pleasant, creamy texture.

This recipe is a classic and a great personal favourite. It will always be an aficionado's dish but I urge the curious to give it a try. If it's any encouragement, my version is getting easier, as I've given up marinating the meat - I feel it pickles it a bit too much.

Tripe isn’t really seasonal – especially since most tripe is sold frozen (and recovers well from defrosting) but it fits nicely into October as Hugh’s Devon Ruby’s calve outdoors in April or May , which means, 30 months later, they are ready for slaughter in September or October.