As the days start to shorten and the temperature drops (finally!), the produce becomes richer, sweeter and more comforting, and the onset of autumn is a time of year that naturally brings people together around the table, which is something I’ve always loved about food. At the restaurant, we try to let the ingredients do the talking, and we work closely with growers and producers to make the most of whatever’s in season. Today’s recipes celebrate some of my favourite seasonal flavours: the salad is simple but deeply satisfying, balancing sweet roast squash with bitter greens and a punchy black olive tapenade. For dessert, meanwhile, chocolate mousse with poached fruit is my idea of autumn in a bowl, not least because quince has a beautiful, floral character that develops as it cooks, and pairs perfectly with dark chocolate and the nutty richness of browned butter. The creme fraiche adds freshness and balance, and brings everything together. Both dishes are rooted in the philosophy that guides my cooking: celebrate the season, respect great ingredients and create food that encourages people to slow down and enjoy each other’s company.Roast squash and cavolo nero salad with black olive tapenadeThis is the sort of dish that works just as well as a light lunch or as part of a larger feast shared with friends. If you like, top the finished salad with some crumbled feta, shaved pecorino or a spoonful of thick yoghurt.Prep 15 min