As the days cool, I will introduce a little warmth in the form of harissa paste or smoked paprika, or add garlic, roasted and mashed to a paste and stirred into the juices.
These are dishes to bring me in from the garden and its endless autumn jobs, recipes with which to wave goodbye to the late autumn vegetables or to say hello to the new season's winter boots.
I will roast scarlet peppers and fat courgettes, onions in thick segments and maybe an aubergine or two, until soft and giving, their juices forming an impromptu dressing.
On particularly wet days I have a craving for carbs, the sweet roots of swede and potatoes, sliced thinly and baked with vegetable stock, butter, thyme and mustard.
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