Autumn food stars: what to cook, plant and pick now

Cook up mushrooms, leeks and foraged chestnuts, pick fruit, sow broad beans for spring and harvest squashQuince Hard as a baseball and initially unpromising, quince are at their best cooked until beautifully aromatic. To save the torture of peeling (thank you, queen of preserving Pam Corbin), poach whole until soft, cool, then discard the core and blitz.LeeksTry cooking these sweet, oniony joys in a moderate oven, wrapped in foil with just a dash of olive oil and a sliced garlic clove per leek, until soft and luscious – about 40 minutes, depending on thickness. Continue reading...