Apples have long been adorning our festive decorations, what was the significance of this fruit?

It's time for apples, plums and pumpkins. There's crumble for pudding (and leftovers for breakfast). Blue tits hang off the sunflowers, eating the seeds. We pick the dead flower heads, threading the stems through the wire fence, a final feast for the birds.

Ribollita is a famous Tuscan bread soup. You can use a variety of different vegetables that you have, with the core ingredients being the beans, kale and of course bread. The fennel and celery give a distinct depth.

The term en papillote is a technique of cooking where the food is enclosed in paper or foil and then cooked in the oven, steaming the fish while enveloping it in flavour and juices.

Cacio e Pepe is a simply delicious pasta dish. Meaning literally "cheese and pepper", it is the perfect combination of ingredients to make a perfect meal. 

A Greek inspired baked orzo dish, soaked in the juices of the chicken, fennel, olive and lemon. One to truly transport you to a Mediterranean island. 

A family favourite, a friatta is perfect for brunch, lunch and dinner. 

With a glut of pumpkins in the gardens at this time of year, we are championing them. Paired with creamy goat's curd and a favourite store cupboard staple, Laoganma's crispy chilli in oil.

September is a celebration of the colourful produce we are bringing to the table at this bountiful time of year.

It is a misty autumnal morning in ‘The Wildings’ at Thyme and there is a quiet ethereal beauty to the water meadows, woodland and riverbanks of the Southrop Manor Estate.

My culinary career began in a sailing environment, a sharp contrast to the gentle Cotswold countryside surrounding Thyme.