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

<p>Cook up mushrooms, leeks and foraged chestnuts, pick fruit, sow broad beans for spring and harvest squash</p><p><strong>Quince</strong> <br>
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 <a href="https://www.instagram.com/the_pam_the_jam/?hl=en">Pam Corbin</a>), poach whole until soft, cool, then discard the core and blitz.</p><p><strong>Leeks<br></strong>Try 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.</p> <a href="https://www.theguardian.com/food/2026/sep/29/autumn-food-stars-what-to-cook-plant-and-pick-now">Continue reading...</a>