Valentine Warner’s seasonal favourites

The chef and seasonal cooking enthusiast Valentine Warner picks his favourite autumnal fare

Grove is in the heart: Skye Gyngell cooks with olives

It will be five years before the tree in Skye Gyngell's garden produces any olives – but she can't wait that long to get her hands on the juicy little fruits...

Baked field mushroom with a poached duck egg

Serves 4

Smoked haddock risotto with saffron, fennel and peas

Ingredients to serve 6

Fish stock

Makes about 1.5ltr

Fresh pea falafels

Makes about 20 patties

Thyme to sow: With a little forward planning, you can grow every herb going

Furnishing a herb garden is very much like furnishing a house. You need the big, permanent pieces of furniture, but you also need a few more evanescent things to add variety. Jekka McVicar, Queen of the Herbs, has put together an excellent Herb Starter Kit for gardeners who need guidance. She includes shrubby stalwarts such as 'Hidcote' lavender, rosemary, purple sage and the pretty little variegated thyme 'Silver Posie' among perennials such as chives, bronze fennel, pale green apple mint, wild strawberry and oregano. Planted together with parsley (a biennial) that would make a good-looking patch.

Baked sea bream with tomatoes, olives and parsley

Ingredients to serve 4

Salmon and leek pie

Serves 4

Ling with laverbread and brown shrimps

Serves 4

Squid stuffed with black pudding

Serves 4

Baked clams with lemon and parsley

Serves 4

Scallop broth with Cornish earlies

Serves 4

Oyster stew

Serves 4
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