Autumn is a wonderful season. As a gardener, I get really excited at the beginning when I’m rushing to harvest, cook and preserve the end- of-summer glut, like aubergines, tomatoes, peppers, beans and sweetcorn.
"At the same time, I’m already thinking about pumpkins and squash, and the mighty world of mushrooms coming to the fore – I want to cook it all! It’s a real period of transition, echoed in the food we eat, as we naturally lean towards more comforting, warming dishes to match the darker, wetter days. My tomato & ricotta galette is a real representation of this transition period, when I’m still cooking the last of those ripe tomatoes, but they’re layered up in a rustic buttery pastry that’s all about comfort.