AUTUMN BECKONS

Showcase plums, aubergines and sweetcorn with ideas from Samuel Goldsmith

- During school years and for a while after, when I was a teacher, September was for getting excited about new stationery.

Now, for me, September is about making the most of the last of the summer produce and getting excited about autumn fruits. There's a bounty of produce to keep us busy in the kitchen: beetroot, cabbage, salad leaves, spinach, figs and raspberries are all in season. 

In the garden of my first-ever flat, I had a tiny Victoria plum tree. After going away one summer and leaving the fruit to go uneaten, my neighbour gave me a good telling off and warned me that if I were to ever do that again, she would pick them herself. Rightly so. Now, I'm keen to make the most of them in puddings such as my plum upside-down cake. They also make delicious jam.

Aubergine season also ends around now, but they remind me of holidays in warm Mediterranean climes. I love to roast them and, whenever I make a salad with roasted vegetables, I fold through fresh leaves to lighten it just a little - rocket is still going strong at this time of year, so I make the most of it. That delicious peppery bite lifts the roasted aubergine in my salad.

Finally, I'm cooking with sweetcorn - Melissa Thompson named it her favourite veg and I understand why. I love a cob simply grilled or steamed and slathered in butter, but also creamy sweetcorn chowder. There's no more shining example of September's bountiful harvest.

Our food copy editor Samuel Goldsmith has taught food and nutrition in secondary schools and has worked as a food editor for lifestyle magazines. He is also vice chair of the Guild of Food Writers. @samuelwgoldsmith

Roasted aubergine salad

Creating a salad with lots of different colours and textures, then serving it on a platter delivers big impact for small effort. 

SERVES 6 PREP 15 mins plus cooling COOK 45 mins EASY V

2 aubergines, chopped