Recipes from The Modern Cook’s Year | Book extract

Picking produce at its prime ensures every mouthful is worthwhile. In this second excerpt from her new cookbook, our columnist shares ideas for vibrant autumnal platefulsThe techniques I lean on in the kitchen change as the year unfolds. In the autumn, my oven is in constant use: I start roasting again, big trays of jewel-coloured roots, the last of the corn, broccoli and cauliflowers. In winter, my heavy, cast-iron pots seldom leave the hob, always full of soup or a vegetable braise. In spring,