i know autumn has arrived when squashes and pumpkins appear in the shops and markets. i love trying different types and took full advantage of a recent offer for a mixed selection in my vegetable box.

the gem squash will be boiled and mashed with lots of butter, salt and pepper. i roasted the onion squash for a chorizo, bean and squash salad (similar to this) and the acorn squash was used in a wonderfully simple and very delicious meal of roast squash with lentils and goat’s cheese.

 the acorn squash has a thin skin which means you don’t need to peel it before roasting and eating (this is true for onion and butternut squash as well) and the sweetness contrasts wonderfully with earthy puy lentils and rich tangy goats cheese. i served this with a green salad on the side.

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last week i had supper at zero quattro in wimbledon and was regularly caught sneaking mouthfuls of my friend amanda’s risotto. it was flavoured with goats cheese and it was delicious! they served their risotto with asparagus but, given it’s out of season, i decided to recreate the dish with butternut squash and it was truly delicious. this is a great way to perk up your risotto and make it a little bit special.

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london’s borough market is a food lover’s paradise. stocked with a huge range of fresh fruit, vegetables and herbs; fish, seafood and meat; cheeses, breads and preserves; chocolates, cakes and other sweet treats as well as drinks (alcoholic and not), kitchen essentials such as spices and not so essential pots and pans, it is a place where money quickly leaves my purse and i become laden with bags.

every time i visit i try to buy at least one new thing. this week it was a pot of fresh goats’ curd from neal’s yard dairy.

the curd was like the freshest soft goats’ cheese you’ll ever taste - a perfect partner for the beautiful tomatoes that i also bought.

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