Game season: Deer stalking in Scotland

Food Miles: On the hunt for autumn's fruits of the forest

Ask a chef what their favourite season is and nine times out of 10 they'll tell you autumn. Wild game birds are available from 12 August when the grouse season starts, but it's only now that you get the full range including pheasant and woodcock. Wild mushrooms abound, along with smaller amounts of their pricey cousins, the black and white truffle. Meanwhile, autumn fruits such as bilberries, blackberries and elderberries are ripe for picking. But you don't have to be a chef to get the best from the most exciting time of the culinary year: active food-oriented trips will guide you to the best produce and show you what to do with it, both in the UK and abroad.

Spanish-style roast chicken by Sophie Wright

Spanish-style roast chicken

Ingredients

Vibrant variation: Creamy Parmesan risotto allied with meaty porcini

Parmesan risotto with porcini

Serves 4

Red mullet en papillote

Red mullet en papillote

Serves 4

Crab cakes with tomato salsa

Serves 4

Kick-start the day

This week, our chef considers the perennial question of what to eat the morning after the night before: recipes to help with hangovers

Okra and green chilli stew with labneh

Serves 4-6

Chicken with garlic and chestnut stuffing

Chicken with garlic and chestnut stuffing

To serve 6

Websters' scrambled eggs

Serves 4

Kitchen confidential: Fay Maschler

'Octopus gets my vote for the protein of the future'
Stuffed aubergine with lamb and pine nuts, by Yotam Ottolenghi and Sami Tamimi

Sam & Sam Clark: 'I collect wooden knives and forks. They’re rather pointless…'

My earliest food memory…Samuel: My mum showing me how to cook eggy bread. I remember becoming quite obsessed with the art of making it. My trick was to separate the white from the yolk: I used to whisk the white with a splash of milk [for the batter]; and then, after the bread was cooked, I would put the yolk on top and flip it over very briefly so it was warm but runny.

Sea bass with mussels and prawns

Match of the day: Mark Hix serves up meat and fish with the foodstuffs they eat

Our resident chef has come up with some novel pairings.

Rump of salt marsh lamb with samphire patties

Rump of salt marsh lamb with samphire patties

Serves 4

Tomato, feta, almond and date baklava

Tomato, feta, almond and date baklava

Ingredients to serve 6

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