Claire Davies

Bright and crispy winter coleslaw

Parsnip and potato soup

British tomato and fennel salad

Not only is this recipe bang on season with fresh spinach and British asparagus, it’s one of those dishes that make an equally good brunch as late night supper.

As the days get colder I find myself craving hot, nourishing meals to fill my stomach and warm my soul. Humans have been eating soup in the form of ‘pottage’ for as long as we’ve had firelight. Archaeological records show that Anglo Saxons relied heavily on dried peas as a source of protein and carbohydrate all year round. So there is something deeply grounding about preparing this soup, like dipping into an ancestral recipe book.

Whilst we tend to think of pumpkins as coming over the sea from our American cousins, we have in fact been eating squash since the medieval era. Although butternut squash seems to be popular all year round many of the others get ignored, or banished to the realms of inedible jack o’ lanterns.

As the nights draw in I get a sudden urge for a soup-er cooking session. Autumn can be a busy time, with another school holiday looming and Halloween celebrations on the horizon. This quick and easy soup recipe is perfect for filling cold tummies after an evening of trick or treating or a day out with the family.

I am always impatient for the arrival of Yorkshire Forced Rhubarb at the local market. The bright pink stems act as a colourful, sharp antidote to a winter full of earthy root vegetables and irony kale. Grown as a medicinal plant by ancient Chinese cultures this tart vegetable didn’t become popular in Britain until the 1800’s. By the early 20th century forced rhubarb growing had developed into a thriving industry and the Yorkshire Triangle could be found at the centre of all things rhubarb.