Simple, delicious and devilish.

Lovely as the jam in a queen of puddings, served on hot toast with nut butter or as an accompaniment to cheeses.

You can make the pickle well in advance, we pickle some of our pumpkins to help preserve gluts from the garden.

Although the UK fennel season ends in the early autumn, the crisp, aromatic bulbs continue to adorn the greengrocers’ shelves a little later into autumn, coming in from our own polytunnels or indeed the European mainland’s.  Fennel is one of the most versatile vegetables around.

Puntarella is a member of the chicory family and, out and out, one of my favourite things to eat.  It’s bitter, but pleasantly so, and married with an unctuous, salty anchoïade and some crusty garlicky croutons, this dish is an absolute winner.

This recipe is an ode to late autumn. The Beenleigh Blue can be replaced by another mellow crumbly blue cheese; the radicchio can be replaced by another delicious bitter leaf; the pear and walnut have to stay. They’re integral to the texture and taste of this king of salads.

At Thyme, our radishes are bursting out of the ground in great abundance and if you’ve never roasted a radish, now is the time to try. It’s surprisingly delicious. This salad can be made in advance – actually, it gets a bit better with time, because the onions have time to mellow a little. It works well as a light lunch for 2 or a side for 4 people.

A pavé, literally meaning cobblestone, is a square of layered and pressed potato, fried until crisp. The potato pavé crops up on many different plates throughout the year. This late summer combination is probably one of the best.

There is nothing that says summer quite like a perfectly ripe tomato grown at home. We have grown many heirloom varieties in a stunning array of colours and tastes - sweet, striped, black, green, acidic.

A love letter to the month of May, our Bloody Lovage cocktail combines seasonal produce from the Kitchen Garden with a level of refinement and elegance signature to an evening in the Ox Barn.

Although, it is no secret King Charles is a fan of the meat since his prolific involvement in initiatives to promote the consumption of mutton and to shine a light on British sheep farmers across Briton.

This delightful recipe is a nod to our late Queen Elizabeth II, who was partial, we understand, to a sweet dessert to finish a meal with Lemon Posset a frequent fixture on the palace menu.

This recipe brings delicious nasturtiums to centre stage, their pretty flowers and bright leaves bursting with a remarkably peppery taste.

This cocktail is designed for those who love their gin martini . It is classic and sharp, but with a bright, summery, lemony twist.