Falling Leaves & Filling Meals: Autumn Inspo

Now that the clocks have gone back and daylight hours are getting shorter, it’s time to start thinking about hearty meals and warming dishes. Autumn is the season of comfort food, with a healthy twist. And lucky for us, it’s also when some of the best fruit and veges come into their own.

Whether you’re feeding a crowd, meal-prepping for the week, or just trying to find ways to use up what’s in the fridge before it goes sad and squishy, here’s a look at what’s in season right now, how to make the most of it, and some easy, delicious ideas to try.

Kumara & Spuds: The Comfort Food Crew

Why we love them: Kumara and potatoes are the reliable besties of the autumn kitchen—versatile, filling, and always up for a good roast. Kumara brings that natural sweetness and velvety texture, while potatoes are perfect for everything from crispy chips to creamy mash.

What to do with them:

• Chunky chips with a side of aioli? Don't mind if I do!

• Make a big batch of curried kumara soup—freezer-friendly, budget-friendly, and totally delicious.

• Mash, mash, and more mash. Goes with everything and is the best friend of salt, pepper and loads of butter.

• A big, fat potato baked in the oven or air fryer until crispy is the ultimate in super-easy comfort food. Simple toppings like baked beans and grated cheese are a winner, but go all out with fancier toppings if you feel like it! Leftover spag bol or chilli con carne is a fave in our house.

  
  

Storage tip: Store spuds and kumara in a cool, dry place away from onions—just not in the fridge! The fridge can make them overly sweet and mess with their texture, so the pantry is your best bet.

Apples & Pears: Sweet, Crisp, and Perfectly In-Season

Why we love them: Apples and pears are autumn staples for good reason. They’re crunchy, juicy, and incredibly versatile—equally at home in sweet dishes, savoury salads, or eaten just as they are. Granny Smiths are especially great for baking, thanks to their tart flavour and firm texture, while pears pair beautifully (see what we did there?) with cheese and nuts.

What to do with them:

• Bake pears with a drizzle of maple syrup and a handful of chopped walnuts.

• Pears and blue cheese are a match made in culinary heaven. For a light lunch, chop up a juicy pear, toss it into your salad, and crumble over some blue cheese. It’s simple, a little bit fancy, and ridiculously tasty.

• Make a rustic and comforting fruit crumble with oats, butter, and brown sugar—serve warm with custard for the ultimate in decadence. My mum's apple crumble is the best, and she always makes one for dessert the first night I'm back in the UK. It's a hug in a bowl!

• Core a couple of apples, stuff them with oats, honey, and a sprinkle of cinnamon, then bake until tender. Breakfast or dessert? Your call!

  
  

Storage tip: Pop pears in the fridge to keep them fresh longer, especially if they’re getting a bit too ripe on the bench. They ripen quickly at room temperature, so you can leave them out until they’re just right, then refrigerate to hold them at their peak.

Cabbage & Broccoli: The Unsung Autumn Heroes

Why we love them: These two might not be the most glamorous vegetables in your repertoire, but they’re absolute stars when it comes to adding nutrition, crunch, and colour to your meals. Red cabbage brings vibrant colour and a subtle sweetness, while broccoli is a powerhouse of vitamins and fibre.

What to do with them:

• Shred red and green cabbage finely and mix with grated carrot and a little mayo for a colourful slaw. Perfect in slider buns with a pile of pulled pork.

• Up your broccoli game with this super-easy sesame broccoli recipe.

• Try this recipe for braised cabbage wedges —crispy edges, soft centres, and it makes an absolute hero out of humble cabbage!

  
  

Storage tip: Wrap cabbage in a damp tea towel and store it in the crisper drawer—it’ll stay fresh for ages. Broccoli prefers the fridge too, and keeping it in a glass of water like a little vege bouquet keeps it fresh for days.

Carrots: Sweet and Versatile

Why we love them: Carrots are humble heroes. They’re colourful, crunchy, and last for ages in the fridge if stored right. Autumn carrots tend to be sweeter and more flavourful thanks to the cooler weather.

What to do with them:

• Roast with a drizzle of honey, olive oil, and cumin or sesame seeds—great as a side or tossed through a salad.

• Carrot cake has to be one of the best cakes around – this Annabel Langbein one is so moist and delicious, and it has a cream cheese frosting to die for.

• Simmer into a silky carrot and ginger soup, finished with a dollop of sour cream for extra thickness and creaminess.

  
  

Storage tip: Store carrots in a container of water in the fridge to keep them super crisp.

Bonus Tip: Cook Once, Eat Twice

An adage I live by! As much as I love cooking, some days — especially the busy ones — it’s the last thing I feel like doing. If you’re not already batch cooking, now’s the perfect time to start. Prepare a little extra while you're making an unholy mess in the kitchen (just me?). Pop the leftovers in the freezer or fridge for another day — future you will be forever grateful on those evenings when all you want to do is flop into a chair and binge Netflix.

---