In a mellow mood: Skye Gyngell cooks with pumpkin and beetroot

Autumn's vegetable harvest has a gentle flavour, highlighted by the earthy sweetness of pumpkin and beetroot, says Skye Gyngell

Cavolo nero with farro and grilled lamb

Serves 4

Hail nero: Skye Gyngell praises the versatility and nutritional benefits of cavolo nero

It's the time of year to start using the lovely, fibrous winter greens that make their appearance in the first few weeks of autumn. Cavolo nero, or black cabbage, is a member of the family known as brassicas. Its richly inky-green leaves and sturdy stalks are delicious just as they are, or puréed and folded through pasta or with a purée of potatoes, or a little champ. Puréed cavolo nero is wonderful by itself on bruschetta rubbed generously with garlic and a generous splash of the fruitiest olive oil you can find; it's also classically included in the Tuscan soup ribollita.

Girolles and eggs on toast

Serves 2

Corn and girolles

Serves 2

Brighter than a button: Skye Gyngell’s magic mushroom recipes

This is no more earthy pleasure than new-season mushrooms. But don't limit yourself to the familiar varieties, says Skye Gyngell. Dig around for girolles, and glory in their pungent meatiness

Girolles with spinach

Serves 2

On The Road: Mini-monks, giant chapatis and terrible tea in north-east India

It's hard to pinpoint the best thing about western Arunachal Pradesh, but it's easy-peasy to put your finger on the worst. Undoubtedly, it's the yak-butter tea. The oily slicks on the tea's surface are disturbing enough, but then a rancid salty taste tinged with decaying leaves causes my throat to constrict on impact. Just two days into my Arunachal journey and I've already imbibed three doses of this in friendly villagers' homes.

Cauliflower power: Skye Gyngell adds the cauli's creamy white curds to salads and purées

It may be Britain's most unfashionable vegetable, but the cauli's creamy white curds work so well in salads and purées, says Skye Gyngell

Scallops with chickpeas and green sauce

Serves 4

Heroes in a half-shell: Skye Gyngell cooks with scallops

A sweet seafood delicacy hand-dived in British waters? What's not to love about scallops?

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Softly, softly: Skye Gyngell's mouthwatering alternative accompaniments for mozzarella

Summer is the perfect time to eat young cheese. Soft, sweet and pliable, mozzarella is perhaps the best and most beautiful of all the fragile curd cheeses. The word mozza in Italian slang means "to cut", in this case when the heated curd is stretched and cut into balls. It is traditionally made from buffalo milk – which is lighter and sweeter than milk from cows – in Campania, in the south of Italy. Look for artisan cheeses if possible, rather than factory-made. Made with the freshest milk, its texture is light and very slightly chewy – neither rubbery nor bland.

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