October is perfect for comforting mushroom dishes, but mushrooms can become watery when too many are cooked together. Instead, cook them in a wide pan in batches so they have enough room to brown rather than steam.

Once they are golden, add garlic, thyme and a small splash of balsamic vinegar before adding your cream or sauce. The little bit of acidity cuts through the richness and gives the mushrooms a deeper, more intense autumn flavour.

If your autumn soup is too thin, you don’t always need cream to make it thicker and more satisfying. Blend a portion of the cooked vegetables back into the soup, or add a small amount of cooked potato, white beans or lentils.

For pumpkin, carrot, cauliflower or sweet-potato soups, this technique creates a naturally creamy texture while keeping the main flavour of the vegetables. Finish with a spoonful of yogurt, toasted seeds or a drizzle of olive oil for extra contrast.

Don’t throw away the seeds when preparing a fresh pumpkin. Separate them from the pulp, rinse them thoroughly and dry them very well before tossing them with a little olive oil, salt and your favourite seasoning.

Roast them until crisp and use them as a topping for October soups, salads, roasted vegetables or creamy dishes. Smoked paprika, cinnamon with a pinch of salt, chilli or garlic powder can completely change the flavour.

Pumpkin can release a surprising amount of moisture while cooking, especially when added directly to soups, sauces or fillings. For a richer October flavour, cut pumpkin into small cubes and roast it first with a little olive oil until the edges caramelise before adding it to your recipe.

This concentrates the pumpkin’s natural sweetness and gives it a deeper roasted flavour. It works especially well in pasta sauces, risottos, grain bowls, savoury tarts and stuffed vegetables.

Before draining pasta, always reserve a cup of the cooking water. The starchy water can be added little by little to pesto, tomato or creamy sauces to loosen them and help the sauce cling beautifully to the pasta.

Hanini Natural Yogurt can become a versatile savoury sauce in seconds. Mix it with lemon juice, garlic, herbs and a little seasoning for a fresh dressing that works with grilled chicken, fish, roasted vegetables, wraps and potatoes.

After boiling potatoes, let them steam-dry for a few minutes before roasting. Roughing up the edges slightly with a fork or shaking them gently in the pan creates extra surface area, which means more golden, crispy bits in the oven.

Before cooking chicken, pat it dry with kitchen paper and season it a few minutes before it hits the pan. A dry surface browns much better, giving you a golden exterior while keeping the inside juicy.