One of my favourite breakfasts at this time of year is my homemade pumpkin spice granola. Made with pumpkin purée, warming spices, maple syrup, rolled oats and a generous mix of nuts and seeds, it bakes until beautifully golden and crunchy. I love making a big batch at the weekend to enjoy throughout the week, served with natural yoghurt, berries and an extra sprinkle of cinnamon.

There’s something so comforting about the flavours of apple and cinnamon as we head into the cooler months, and these overnight oats are one of my favourite ways to enjoy them. Simply prepare your oats the night before and you’ll have a delicious breakfast waiting for you in the morning – perfect for busy weekdays and a great one for children.

Elderberries are nutritional powerhouses; rich in antioxidants, anthocyanins, and vitamin C, they can help support normal immune function and protect cells from oxidative stress. Elderberry preparations may also help reduce the severity or duration of cold and flu symptoms, hence why I love to make a big batch of my elderberry elixir at this time of year.

There’s something so lovely and dare I say it, Autumnal, about the combination of apples and cinnamon, and this simple tart is the perfect way to make the most of these early autumn flavours. Made with ready-rolled puff pastry, it looks beautifully impressive while requiring very little preparation – ideal for an easy weekend bake or a last-minute pudding when you have guests coming over.

One of my favourite little meal-prep habits is making a batch of smoothie jars to keep in the freezer. My morning smoothies tend to contain quite a few ingredients, therefore prepping them all at once saves me so much time!

This easy soup recipe is perfect for using up a generous harvest from the kitchen garden. Serve with a swirl of cream, a drizzle of good-quality olive oil and plenty of crusty bread for a delicious garden-to-table lunch.

Foraging for blackberries is one of my favourite things to do at this time of year, when the hedgerows are brimming with these nutritious, tasty berries. There are so many ways to enjoy blackberries, and one of my favourites is in a scrumptious sorbet!

This broad bean & mint bruschetta is one of my favourite ways to use up my supply of broad beans; crisp slices of toasted sourdough are generously spread with creamy whipped feta before being topped with freshly cooked broad beans, fragrant garlic, torn mint and a squeeze of fresh lemon juice.

Today I’m sharing my Summer Gazpacho Recipe with you all, perfect for using up the tomatoes you may have grown this summer or making the most of the abundance in the farm shops. I love to serve this with a fresh loaf of focaccia for a healthy and refreshing lunch.

I had the idea to adapt a lavender shortbread recipe into a rhubarb and rose jammy dodger recipe, by sandwiching rhubarb jam between rose shortbread, which turned out to be an excellent idea. I’ve now made this recipe many times and it’s super easy and the results are equal parts nostalgic and delicious!

Delicious, zesty, and full of springtime floral fragrance, this lilac and lemon drizzle cake is a celebration of the season at its peak.

This soup is the kind of soup that begins with a glance around the kitchen garden to see what’s in season and what needs using up.