There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

In a recent ‘Today 3rd Hour’ segment, Roker, Melvin, and Jones celebrated Dreyer’s birthday with cake and presented her with another sweet surprise

The biggest debate for sell-side analysts covering Chinese equities these days centers around a $31 billion question: what

Tinder recently updated its Community Guidelines, and with it comes changes to "reinforce authenticity, respect,

A section of northbound I-95 in Philadelphia collapsed Sunday after a tanker truck caught fire underneath the highway. The southbound side is also "compromised by heavy fire," city officials said Sunday.

Benchmark gas prices for the EU and UK rose around 10% on Monday, according to Bloomberg.

Alyssa Farah Griffin posts a throwback picture from Washington DC as she poses in front of Ronald Reagan's portrait

It's far too early for any NFL team to clinch a playoff spot, but the Detroit Lions have one of the easier paths back to the postseason.

Claims for weather-related incidents are set to exceed $100 billion for the third year in a row, as

Kelly Ripa and Mark Consuelos had fans giggling after he helped her out with a minor makeup mishap and she joked about it

An avid jet setter has shared a useful tip on how to secure two plane seats for the price of one – and it's incredibly simple. Content creator @kirstyleannetravels has become a TikTok sensation for her sharing her viral travel hacks as a plus-sized person. In one recent clip, Kirsty explained how she gets an empty seat on "almost every flight she takes". The UK blogger acknowledged how airlines make it "so difficult to book an extra seat" and how her newfound tip has saved her "hours of uncomfortable flights." All you need to do is ask. Sign up for our free Indy100 weekly newsletter The TikTok clip cuts to Kirsty asking a flight attendant: "Do you know if there are any two seats next to each other free?" The staff member responds by saying she will look once boarded. Subsequently, Kirsty secured an extra free seat for asking the question. "The sooner you board and ask, the better," Kirsty wrote as the caption. "Flight attendants work on a first come first serve basis and if you’re last to board, all the free empty seats might be allocated." @kirstyleannetravels A few other things to bear in mind are: ✨ The sooner you board and ask, the better. FAs work on a first come first serve basis and if you’re last to board, all the free empty seats might be allocated. ✨ Don’t ask the first FA you see. Get to the ‘section’ your seat is in and ask the person who is then standing closest to you. If you’re at the back of the plane, it’s unlikely someone at the front will be able to help you. ✨ Don’t just move. It’s always better to ask so that FAs are aware you want more space. They also may tell you to wait until after takeoff to move and will save the space for you. ✨ I also ask at check-in as often, they can change your ticket to be in an empty row. A lot of the time, however, I’m told it’s a full flight even if it’s not. If you get this answer, don’t be disheartened - people don’t show up or miss their flight, leaving extra seats. #plussizetraveltoo #plussizetraveltips #travellingwhilefat #fattravel #plussize #flyingwhilefat #plussizequeen #flightghack #travelhack #fatandhappy #plussizetraveller It comes after US influencer Jae-lynn Chaney called out "discriminatory" airline policies asking plus-sized passenger to pay "double twice for the same experience". Chaney, whose Change.org petition garnered attention earlier this year to "protect plus-sized customers", has since doubled down on her experience being discriminated against because of her body. "People with smaller bodies get to pay one fare to get to their destination," Chaney told CNN Travel. "We have to pay two fares, even though we’re getting the same experience. If anything, our experiences are a little bit more challenging." She went on to tell Fox that the "mistreatment and discrimination of plus-size travellers" is clear, "unacceptable and must be addressed." She added: "Implementing policies to accommodate plus-size passengers may come with associated costs, but these costs must be weighed against the benefits of creating a more welcoming and inclusive travel experience." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Dak Prescott may not throw as much with Kellen Moore in Los Angeles, but Prescott’s stellar efficiency (second with a 52.2% pass success rate) is more than enough to warrant a start in an average matchup