Buttery, flaky puff pastry, creamy goats’ cheese and autumnal vegetables make for a wonderful weekend lunch or indeed Christmas starter if you are entertaining family and friends.

I make a vegan version of these scones and they work really well too.  Just substituted Soya margarine for the butter, Soya milk for the dairy milk and Agave Syrup (Light) for the honey.

Lentils are ideal for salads and light soups. Their nutty flavour contrasts well with the summer veg and earthy tones of the balsamic dressing. Bon appatite!

Harvested about three weeks before the garlic bulb itself, garlic scapes make for sumptuous dishes. Only available for a short period each year they can be made into wonderful pesto, hummus and salads or cooked lightly as a veg allowing the flavours to sweeten and mellow. Perfect for summer dining. Some recipe suggestion: