as you no doubt don’t remember, a few weeks back I cooked for a few other working and ex chefs and I went with Mexican because the weather was nice. It’s my turn again in two weeks when I suspect the weather will NOT be nice so….suggestions?

Vietnamese for flavour. Autumn always makes me think venison and juniper berries.

I like a nice beef daub when the weather is a chilly. That bit of cayenne kick makes it lovely and warming, rather than spicy. And with a bit of fresh-baked bread it's just perfect comfort food.

one of the reasons for Mexican was that it's not only possible to go a little mental and elevate the hell out of it (and I did) but also that not many people have done so, and bringing out the actual flavours of chillis rather than the heat or the richness of chocolate without the sweetness was fun.

Belgian Carbonnade and chips or slow cooked lamb tagine are both excellent autumn options