As we head into autumn we really begin to reap the benefits of the annual harvest with bountiful supplies (hopefully) of fresh, fruit and veg.
Here are six of Ali Ray’s recipes making the most of fresh, seasonal produce available this month from courgettes and cauliflower to squash and sweetcorn. All ideal for cooking on site.
Check out more of Ali's great recipes and videos online.
These deliciously versatile sweetcorn fritters are a great breakfast or brunch option, you could even serve them as a vegetarian main course with fresh tomatoes, avocado and lime juice.
Alternatively serve them with a tomato salsa, add fried eggs, scrambled egg, asparagus, sour cream, or crispy bacon. The possibilities are endless.
Pair your celeriac with a good-flavoured apple like a russet or cox for a tasty and warming supper dish.
The celeriac might not be the most attractive vegetable, but this large, knobbly, turnip-like root veg is worth more than a second glance. It's tasty, quite nutty with celery overtones, and it's versatile. You can grate it in salads, mash it like potato, roast it or, as I've done here, use it for soup.
3. Stuffed butternut squash
Don't restrict this to vegetarians. It is utterly delicious and with the pecans and cranberries it feels like a special occasion meal.
I've allowed one butternut squash per person. Scale up or down according to how many servings you require. If you aren't a fan of goat's cheese, change it for a blue cheese and use walnuts rather than pecans.
A joint of lamb on the barbecue is a real treat. Butterflied lamb is an easy way to do it. Butterflying refers to the shape of the meat when the leg bone has been taken out and the meat opened up.
This seasonal one-pot pays a homage to September's annual British Food Fortnight and Harvest Festival celebration.
I've brought together an eclectic mix of British style, flavours and ingredients here in an dish that's easy to put together and leave bubbling away on the gas stove. It's like a beef and ale pie for campers as it has a cheat's topping. I don't usually suggest recipes that take so long to cook on the stove. However, this one is definitely worth the wait as the blend of deep rich savoury flavours are so good. It's great for re-heating too. If you have a slow cooker in your van this recipe is perfect.
Courgettes are one of my favourite summer veg. Come July they’ll be starting to grow at an alarming rate. They’ll be good value at the markets, but you are just as likely to find them at gate sales.
