Make | a pumpkin beer keg

Because there’s lots more fun to be had with a pumpkin than just carving it

Fancy making this pumpking beer keg as a centrepiece for your own pumpkin party or Halloween celebrations? Of course you do! You’re only human! Inserting a spigot into a hollowed-out pumpkin will transform it into a keg that’ll give your favourite tipple a subtle flavour and keep it cool till pumpkin time.

You will need

Pumpkin Knife
Spoon
Ruler
Spigot (tap)
Sharpie
Drill
Seasonal beer

1 Cut off the crown of the pumpkin and set aside. Scoop out all of the pumpkin seeds (save the seeds to toast later if you wish). 
2 After measuring the diameter of your spigot, select a drill bit 2mm smaller so your spigot will fit snugly and be ‘beer tight’. 
3 Mark and drill a hole towards the base of the pumpkin. Insert the spigot into the hole. 
4 Fill with seasonal beer and replace the crown. 
5 Allow to infuse for a couple of hours and enjoy. 

This make was first featured in our Pumpkin Party ‘Gathering’ in our October 2019 issue, with recipes by Bex Long, including beetroot raita, parsnip soup, acorn squash with chermoula dressing, sausage rolls, kale, walnut and pomegranate salad and more. It’s so autumnal it’s enough to burnish your conkers. You can buy a copy of the back issue from our online store.

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Pumpkin varieties | What are they gourd for?

Perplexed by the plethora of pumpkins now available? Don’t have a pumpkin panic. Here’s our gourd guide to what to do with which types of pumpkins, gourds and squash

Squash ‘Crown Prince’
This blue-hued variety, which has the look of a crown has a velvety texture and a good flavour that’s excellent for soup.

Pumpkin ‘Black Futsu’
Beautifully shaped, with ‘segments’ that cut pleasingly into wedges, this variety has a treacly taste when it’s roasted. Pop the chunks in the oven with olive oil, herbs and spices, or even a little honey for extra ‘stick’ and serve as an alternative to potato wedges. Great with sausages.

‘Munchkin’ Pumpkins
Very cute and ideal for autumnal displays, these also make a very cute teatime treat. Cut the tops off, scoop out the seeds, fill the cavity with anything tasty from the fridge – chorizo, grated cheese, nuts, onions etc – and bake in the oven for 30-40 minutes before eating with a spoon like a boiked egg.

Onion squash
Named for their oniony shape, rather than flavour, these are great at taking on flavour and go beautifully with rosemary and garlic. Slice into wedges, roast on a bed of rosemary, with garlic cloves scattered around, and serve with couscous and halloumi or grilled lamb or chicken and plenty of herbs and spices.

Gem squash
Deep green, small and round, there are not to be confused with a round courgette. They’re great in soup but their size makes them ideal for roasting whole, stuffed with grains, veggies and herbs and spices.

Spaghetti squash
This large squash turns into fabulous, tender strings when cooked. Just cute the large, yellow squash in half lengthways. Pop a couple of knobs of butter in the middle of each half and roast until a fork goes into it easily. Gently ‘fork up’ the strands of squash, season with olive oil and parmesan and eat like spaghetti – or use the strands in place of pasta sheets in a lasagne.

Butternut squash
You might be a fan of butternut squash in rissotos or pasta but its naturally sweet flavour and smooth texture when pureed makes it an excellent choice for a good old American style pumpkin pie.

Goosebump pumpkins
Bright orange, warty, and slightly scary looking, goosebump pumpkins are delicious but the best variety for carving into terrifying faces and letting their warty flesh sing out.

We were inspired to find out more about pumpkins after we read our My Plot feature from our November issue, in which we met gourd guru David Grant-Suttie, owner of a thriving pumpkin patch at The Balgone Estate in North Berwick. Visit balgoneestate.co.uk to find out more, and pick up our November issue to meet David and his pumpkins.

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Etymology | Scrumping

Good words and what they mean. This month: the etymology (or ate-‘em-ology) of scrumping

It’s apple harvest time. But if you have a tree, make sure you get there before the scrumpers do. The practice of ‘scrumping’ for apples is as old as apple trees themselves but interestingly the term ‘scrumping’ doesn’t appear until 1886. 

Etymologists aren’t sure of its history but it’s thought to come either from a dialectical term meaning ‘something shrivelled or withered’ (which probably comes from the Middle Dutch, schrimpen) or from the adjective ‘scrimp’ which meant thrifty, and later morphed into the verb ‘to scrimp and save’ that we use today. 

Both theories are supported by the earliest meaning of ‘scrumping’ which referred not to actual stealing but simply to taking either windfalls or the smallest apples which were left on the trees after the apple harvest was over. So they’d be the slightly shrivelled apples no one wanted, and you’d save yourself money by taking them. 

Scrumping is, strictly speaking, illegal and one of those things that is charming and scampish when you are eight years old but tends to be frowned upon once you hit 28 years old. So if you’re going to do it, either take a child with you as cover, or do it on common land and call it ‘foraging’ instead. 

Oh, and one last word of caution: if you’re outside the UK, scrumping has a very different and slightly lewder meaning, so proceed with caution. Ask someone to scrumping with you and you might get invited in for more than apple crumble. 

Core values: Apple recipes for your illegal wares

If you’ve been scrumping (or just been to the farm shop) here are a few apple recipes from our blog that will soon see off a glut. 

Bircher Muesli with Cinnamon and Grated Apple

Barbecue Baked Apples

French Apple Tart

Crab Apple and Fennel Seed Leather

Apple Doughnuts

Crab Apple Whisky

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Playlist | Autumn

Listen here

“Autumn I’ll remember
Gold landing at our door;
Catch one leaf and fortune will surround you evermore”

DJ: Frances Ambler

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Recipe | Lamb hotpot and mustardy greens

Gather friends and family for an afternoon walk, then come home to hotpot and slow-cooked comfort food. The traditional Lancashire hotpot, originally made with mutton, makes a virtue of simplicity

Lamb hotpot

A hearty casserole that deserves its place as a classic

Serves 6–8
2 tbsp plain flour
900g diced lamb
2 tbsp vegetable oil
2 large onions, sliced
1 large garlic bulb, cloves peeled and left whole
8 small shallots, peeled
500g Chantenay carrots, scrubbed
1 tbsp Dijon mustard
1 tsp chopped fresh rosemary, plus extra to garnish
500ml chicken or vegetable stock
750g Maris Piper potatoes, unpeeled, scrubbed and cut into 5mm slices
40g butter, melted

1 Tip the flour into a bowl, and season with a few pinches of sea salt and a good grinding of black pepper. Add the lamb and toss to coat in the flour. Heat half the oil in a large ovenproof casserole dish and add the lamb (you may need to do this in two batches). Cook for 5–6 mins, until brown all over, then transfer to a plate with a slotted spoon and set aside.
2 Add the remaining oil to the same casserole dish and gently fry the onions for around 5 mins, until translucent. Add the garlic cloves and cook for a further minute before adding the shallots and carrots. Cook, stirring, for a further 2–3 mins.
3 Return the lamb to the casserole dish, and add the mustard and chopped rosemary. Season and stir well, before stirring through the stock.
4 Preheat oven to 180C/Fan 160C/ 350F. Arrange the potato slices on top of the lamb, overlapping slightly to create a lid for the hotpot. Brush with the melted butter, season with salt and black pepper, and cover with a lid or foil. Bake for 11⁄2 hours.
5 Remove the lid or foil, turn up the oven to 200C/Fan 180C/400F, and cook for a further 30–40 mins, or until the potatoes are golden brown. Garnish with rosemary sprigs.

Mustardy greens

A tangy mustard dressing is a punchy match for cabbage

Serves 4
200g savoy cabbage, shredded
200g curly kale
200g frozen peas
25g butter
2 tbsp wholegrain mustard
1 tbsp Dijon mustard

1 Cook the vegetables in a pan of boiling salted water for about 4 mins, or until just tender.
2 Drain the vegetables well. Return the pan to a low heat and gently melt together the butter and mustards. Return the vegetables to the pan, season and serve immediately.

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Nature studies | Fly Agaric Toadstools

Get to know this familiar fungi a little better…

These pretty red toadstools with white spots have graced the pages of many a fairytale and greetings card, but spotting a real one in the wild is pretty special. Here are a few facts you might not know about these magical mushrooms…

1. They are mycorrhizal, meaning they form a mutually beneficial relationship with the tree that hosts them. 

2. They’re most commonly found in forests that are home to birch or pine trees. 

3. Fly Agaric take their name from the fact that they attract and kill flies. They used to be mixed with milk and left out in dishes to kill flies. 

4. The toadstools are also hallucinogenic. One of the effects of eating them is a distortion in one’s perception of size. Lewis Carrol made a nod to this in his depiction of the toadstool in Alice in Wonderland, in which the caterpillar tells Alice that eating from one side of the mushroom will make her grow bigger and the other side will make her grow smaller. 

5. The Fly Agaric often featured on Victorian Christmas cards as a symbol of good luck. 

6. Reports of human deaths from eating Fly Agaric are very rare, but all the same, we would advise against trying it. 

You can find out more about Fly Agaric at The Woodland Trust’s website.

And if you’ve been inspired, why not learn to draw one of these beautiful shrooms yourself, like the ones above? In our October issue we have a drawing workshop by Jennie Maizels, founder of Sketchbook Club. You can find a tutorial on how to draw toadstools and other autumnal things by Jennie on page 22. Jennie has run Sketchbook Club from her home and online for five years. For all the kit you need to get started, including paints, pencils and paper, visit: jenniemaizels.com and head to Jennie Maizels’ Sketchbook Club YouTube Channel for supporting ‘How to’ videos for these projects. You can also follow Jennie on Twitter and Instagram at @jenniemaizels.

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How to | stay warm outside on cooler evenings

Keeping the chill away on late summer evenings that feel a bit brisk

Imagine that it’s been a pleasant September day, and you’re outdoors happily socialising. Then, the sun goes down, and you’re freezing. Without cutting the fun short, what can you do? Ideally, you’ll pop on some extra layers, fetch a wool rug or gather round a fire pit and carry on your fun.
In reality, you could try:
‘Borrowing’ clothes Bust out the Apprentice-style negotiations – friends don’t really need both arms of their cardie, do they?
Drinking something warm A hot cider will probably fit the bill.
Make sure you’re not sitting on a cold surface, as it’ll make you cooler.
Gentle exercise will warm you up, although avoid any sweating. Just five push-ups then?
Eating: purely to get your metabolism up, obviously.
Stuff your clothes with scrunched-up newspaper (more useful if you’re in trousers, rather than a skirt).
Or, erm, take the gathering indoors. Now that’s nice and toasty...

This advice is from our Miscellany pages in our September issue, which are full of more facts, fun and random silliness. Buy this month's The Simple Things - buy, download or subscribe

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Autumn tipple | pomegranate and rosemary gin fizz

For a bonfire night gathering or just a dinner with a spooky or autumnal feel, this cocktail is a winner

Ingredients

1 bottle of gin
1 bottle of elderflower tonic water
1 litre fresh pomegranate juice
1 lemon, cut into wedges
6 sprigs of rosemary
1 fresh pomegranate

How to make

1 Mix together 1/3 gin to 1/3 tonic and 1/3 pomegranate juice.
2 Add a twist of lemon and stir with the rosemary sprig (then add the lemon wedge and rosemary to the glass for garnish).
3 Cut the fresh pomegranate in half and scoop out the seeds. Add 1 tsp of seeds to each cocktail.

This cocktail recipe by Kay Prestney is in our November issue, as part of our menu for a murder mystery party, which also includes brie and cranberry bites, apple and celeriac soup, chicken, chorizo and pepper bake and poached pears in red wine. A menu to die for. Find it on p32.

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Clever tips for tricky apples

How not to be beaten by bobbing or tricked by a toffee apple this season

We love an apple, but they’ve been causing trouble for millennia, what with tempting innocent folk going about their business in the garden of Eden, causing discord among Greek Gods and all sorts of trouble in Norse legend, too. 

And even today, if you’ve ever tried bobbing for apples or munching on a toffee apple at this time of year you’ll know they can be tricky customers. Here’s The Simple Things’ guide to getting one over on apples this autumn.

How to eat a toffee apple

Here’s how to avoid a very sticky face, sugar in one’s hair and the risk of dropping your toffee apple on the floor and it rolling into the bonfire…. 

Etiquette dictates that one should cut a toffee apple into slices and, indeed, this is the way to eat one if you wish to eliminate all the above risks. Take a sharp knife and a plate and simply slice the apple and remove the core as you would any ordinary (non-toffeed) apple and eat it in bite-sized slices.

The Simple Things method: Open your mouth as wide as possible and take a huge bite at the first pass, showering yourself with shards of sugar, getting sticky bits in your hair and dicing with a trip to the dentist. Because where is the fun, and what on earth is the point otherwise, we ask you.

How to succeed at apple bobbing

Any activity that involves getting wet, probably outside, at the end of October should be undertaken in a wetsuit really. But assuming you’re going to wing it in civvies (or a Halloween costume) here’s how the pros think you should proceed.

Don’t just randomly grab at apples with your mouth. You’ll get very wet. You need to think strategically here and go for one of two methods. Either look for an apple floating right way up with a prominent stalk and try to catch the stalk between your teeth (don’t bother with this method if you have a significant overbite), or pick an apple you’re going for and push it up against the side of the bowl using the bowl as leverage in order to sink your teeth into the apple.

The Simple Things method: Come dressed as a witch in a black bin liner, so the top half of your body is essentially waterproof. Don a swimming cap and nose clip. Take a deep breath and plunge your head into the water, using the bottom of the bowl to push against to get your teeth into the apple. Remove swimming cap and witch bin liner and emerge victorious. 

If you’re making your own toffee apples for Halloween (or just because) you might like to try the recipe for the toffee apples on twigs (above) from Apple by James Rich (Hardie Grant). You can find the recipe on p71 of our October Create issue or buy it in the link below.

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The official rules of conkers

There are varying rules for a conker fight, but these are the ones laid out by The Woodland Trust, so you can run your own back garden championships:

1. Wrap the loose end of the string around your hand. One player should dangle their conker on about 25cm of string, keeping it absolutely still.

2. The other player then swings their conker at it to try to break it.

3. If the attacking player misses, they can have two more chances before it’s their opponent’s turn.

4. Take turns until one of the conkers breaks and you have a winner.

5. A new conker is called a ‘none-er’ as it hasn’t beaten anyone yet. When it beats another conker, it’s a ‘one-er’. If it beats another, it becomes a ‘two-er’ and so on.

Turn to page 64 of October’s The Simple Things for How to do autumn well, including how to pick a prime pumpkin, Apple Day, and how to go mushrooming (without updating your will).

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Recipe | Schiacciata di uva

Schiacciata di uva

A RECIPE TO CELEBRATE HARVEST (SCHIACCIATA MEANS ‘SQUASHED’)

Serves 12

200g raisins
250ml vin santo or moscatel
850g strong white bread flour
2 scant tsp fast-action yeast
435ml warm water (100-110C)
1 1⁄2 tbsp extra virgin olive oil, plus extra for brushing
450g black seedless grapes, washed and stalks removed
2 tbsp demerara sugar
2 tbsp fennel seeds
you will need
A 33 x 22cm baking tray

1 In a small pan, bring the raisins and vin santo or moscatel to a boil, then turn off the heat and set aside for at least 1 hour, preferably overnight.

2 Mix the flour and yeast with 1 tsp salt. In a jug, combine the warm water with the olive oil. Pour into the flour mixture and combine, then knead until smooth and elastic. Or use a mixer with dough hook attachment.

3 Brush a thin layer of oil over the inside of a large bowl and put the dough inside, turning it over in the oil. Cover with cling film or a plastic bag and leave in a warm place to rise until doubled in size (about 1 hour 30 mins).

4 Brush a 33 x 22cm baking tray with oil. Divide the dough into two and roll half out to the size of the tray, pushing it into the corners. Drain the raisin mixture and spoon over the dough. Roll out the second half of dough to the same size and sandwich over the first. Pinch the edges to join. Leave in a warm place, covered with a clean tea towel, until risen (at least 30 mins).

5 Preheat oven to 190C/Fan 170C/ Gas 5. When the dough has risen, scatter over the grapes, then sprinkle over the sugar and fennel seeds.

6 Bake in the preheated oven for 45 mins, until you have a golden crust and the grapes are bubbling and releasing their juices. Cool on a wire rack for 15 mins, then cut into generous slices to serve, with coffee or as a dessert in its own right.

Turn to page 24 of October’s The Simple Things for more of our autumn fruit feast, including Blistered grapes, ricotta & toasted sourdough, Parma-wrapped chicken with figs & gorgonzola, Herb-roasted veg Kale & fennel salad, and Poached prunes with Pedro Ximénez.

A feast of autumn fruit was inspired by the annual harvest days at Dunleavy Vineyards in the Chew Valley, Somerset, when friends and family join together to help harvest grapes and share a meal in the vineyard afterwards.

Launched in 2008 by Ingrid Bates, the vineyard produces multi-award winning rosé wine from Pinot noir and Seyval blanc grapes. Dunleavy Vineyards’ first sparkling wine will be available from October 2018.

dunleavyvineyards.co.uk

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Recipe | Traditional Parkin ginger and treacle cake

Traditionally enjoyed in Yorkshire on Bonfire Night, parkin is a seasonal treat, packed with black treacle and spiced with ginger. It's the oatmeal in the recipe that gives it a unique, not quite ginger cake, texture. Bettys have been making it in Harrogate for 30 years, so they should know what they're on about! Bag yourself a Bettys traditional Yorkshire parkin for Bonfire Night.

If you're in the mood for baking one yourself here's Bettys' recipe for mini parkin.

Ingredients                                                 Special Equipment

100g butter                                                 8 mini loaf tins
40g black treacle                                       or x 1 1lb loaf tin
180g golden syrup
110g soft brown sugar
100g self raising flour
3 tsp ground ginger
1 tsp ground nutmeg
40g oats
40g ground almonds
2 tsp whole milk
2 eggs

Method
Preheat the oven to 160°C (fan assisted). Line the base of the mini loaf tins with a piece of baking parchment paper.

1. Place the butter, black treacle, golden syrup and soft brown sugar in a heavy based pan over a medium heat. Gently warm through to melt the butter and stir until the sugar has completely dissolved. When the mixture comes up to the boil, turn off the heat and set aside whilst you prepare the other ingredients.

2. In a large mixing bowl, mix together the self raising flour, spices, oats and ground almonds until they are well combined.

3. Pour the warm mixture over the dry ingredients and mix in well.  Set the mixture aside to cool a little.

4. Beat the milk and egg together thoroughly and then gradually stir into the warm mixture.

5. Pour the mix into the prepared loaf tins and bake in the preheated oven for 20-25 minutes until well risen and a skewer inserted in the centre comes out clean.

6. Leave the loaves to cool down slightly before turning out onto a wire cooling rack.

Did you know Bettys also run a cookery school in Harrogate? Find out more.

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How to make a corn dolly

Turn over a new sheaf with this traditional harvest custom

1 For this basic neck or sheaf dolly, gather some undamaged, hollow straw. Any straw will do (wheat is the most popular) – try practising with paper straws.
2 Dampen straw so it’s easier to work with. 
3 Bundle together some waste stems to make your core: it should be around the size of a biro. Tie into place.
4 Tie five straws of roughly the same width around your core. Tie them near to the wheat heads as you can. Bend each stem at right angles so they’re each pointing in a different direction, like the points on a compass; with the last one pointing just to your left. 
5 Take the fifth stem and bend it up, before bending it right so that it reaches over the next two compass points. 
6 Turn a quarter clockwise and repeat, using what’s become the new ‘South’ straw.
7 Repeat, each time turning a quarter so that the circle builds. With broken straws, just slide a new one over it.
8 Once finished, tie with straw or ribbon.

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Staple foods: 4. Squash and pumpkins

So much more than a Jack O’Lantern in waiting, make the most of your pumpkin this Halloween

The symbol of a season on the turn, a tool to ward off evil spirits and the fodder of fairytales – pumpkins are probably the most famous of all the winter squash, but are they the most delicious?

Related to cucumbers, courgettes and melons – and technically a fruit – these hardy squash come in a spectrum of shapes, sizes and colours, from dusky blues and creamy yellows to egg-yolk orange and moss green.

Pumpkins, which are native to America, are best known for their part in the Thanksgiving tradition (puréed with warming winter spices, as the filling for a sweet pie) or disembowelled and carved for Halloween.

They can be brewed into beer, grated into cakes, or simply mashed with butter – even the leaves and seeds can be eaten. But would you recognise the right squash for the job?

Extracted from Taste: The Infographic Book of Food by Laura Rowe, illustrations by Vicki Turner (Aurum Press, £20)

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Halloween: Pumpkin carving

What better way to see in the season than by gathering friends, family and a pile of big pumpkins…

Once pumpkins arrive you know autumn is really in full swing. Throw a pumpkin party: ask people to bring a small pumpkin as well as the one they’ll be carving.

Carve off the pumpkin tops and fill them with tea lights, votive candles or dried flowers and seedheads from the garden. Send everyone home with their pumpkin vase.

Tell stories as you carve of fancy dress disasters, maybe a ghost story you once heard or simply what the word ‘pumpkin’ brings to mind.

Eat pumpkin*, too – a pie is the obvious choice. But pumpkin and sage lasagne or pumpkin soup make for filling savoury dishes, especially accompanied by a mug of hot cider or two.

How to carve a pumpkin

YOU WILL NEED

Carving tools (a variety of spoons, knives and other tools for decorating
Cookie cutters (use a mallet to pound them through the pumpkin flesh)
Carving pumpkins 

TO MAKE

Place newspaper over a large table. Pile carving tools in the centre, plus a communal bowl for seeds and filling. 

When it comes to carving, there are no rules, just decorate whichever way you fancy. 

Extract from Handmade Gatherings by Ashley English. Photography by Jen Altman (Roost Books)

*Carving pumpkins are an altogether different prospect to eating varieties. Come back later this week to find out which types are best in which dishes.

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Recipe: Rustic autumnal fruit tart

This is the simplest tart you can make. Just bake a rustic circle or square of puff pastry. Pile on some fruit such as grapes, raspberries, figs, slices of apple or pear; gloss with a little honey or maple syrup and bake till the fruit’s just softened. A stunning showstopper

Rustic autumnal fruit tart

Serves 6-8

A rectangle of puff pastry (for homemade see below)
2 tbsp melted butter
5-6 handfuls of autumnal fruits
2 tbsp honey or maple syrup

1 Preheat the oven to 200C/Fan 180C/400F. Cut a piece of greaseproof paper roughly the size of a baking tray. Lightly dust with flour. Roll your pastry out on the paper till 1cm-thick and transfer to the baking tray. 

2 Use the tip of a knife to score the pastry 2-3cm from the edge, all the way around, which effectively marks the sides of your tart. Brush with the melted butter. Bake for 15-20 mins or till golden.

3 Arrange your fruits on the tart, scattering them in an even layer. Drizzle honey or maple syrup over the top. Return to the oven for 10-15 mins or till the fruits are just softened.
 

Rough puff pastry

If you can’t find a good, all-butter puff pastry, this recipe is a dream and easy to whip up, too

Makes enough for 1 larger or 2 smaller pies

150g plain white flour
pinch sea salt
¼ tsp baking powder
75g unsalted butter, fridge cold
4-5 tbsp cold water

1 Mix the flour, salt and baking powder. Cut the butter into 1-2cm cubes. Bit by bit add them to the flour, coating the butter in flour as you add them. Rub the butter into the flour till it’s almost at the breadcrumb-like consistency stage. Leave some lumps of butter less rubbed in. It's all part of the masterflan plan.

2 Add enough water to bring it together into a soft, silky (not sticky) dough. Use very cold water so the butter doesn't melt.

3 On a floured surface, pat the dough into a rectangle. Roll until 1-2cm thick.

4 Fold in the sides as if you're folding a letter. Rotate the rectangle 90°. Roll out again. Repeat this five times, ending with a letter-folded piece of dough.

5 Wrap up in a clean tea towel. Refrigerate for 30 mins before rolling out or freeze it for up to a month. 

Turn to page 25 of October's The Simple Things for the full Thanksgiving menu:

Cider & sage turkey
Fresh cranberry sauce
Apple sourdough stuffing

Persian pilaf pumpkin
Rosemary and ginger carrots
Brown butter sweet potato gratin

Deep dish apple pie
Pumpkin pie with hazelnut crust 

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My City contributors needed!

Do you live in a city with great Autumnal colours?  Are you a photographer, blogger or keen snapper with a good selection (around 30-50) of high res images of your city in Autumn?

We're currently looking for new destinations for our My City feature.  If you think your photographs would grab the attention of our readers and you’d be happy to answer a written q&a revealing the hidden gems of your city, please email becs@icebergpress.co.uk with details of your website or blog so we can take a look at your work. 

No UK destinations at the moment please.

Turning leaves: why they change colour and where to see them

Never mind all that mists and mellow fruitfulness malarkey, it’s autumn’s turning leaves that provide this season’s true high point, with the bonus of a science lesson on the side. Find out why they change and where to witness this magical scene.

The annual gold rush, when deciduous leaves change colour, is produced when the days get shorter, with cool, but not freezing, nights. This prompts trees to reduce green chlorophyll production, giving other pigments a chance to shine, albeit briefly.

Leaf shedding, called abscission, is all about preparing for winter; leaves are fragile things that could dessicate or freeze during the coldest months. To prevent damage they drop off, but not before withdrawing valuable pigments like chlorophyll and forming a thin band of dead cells at the base of the stem that separates leaf and stalk. When it dies and drops to the forest floor, any useful nutrients can be reabsorbed as the leaf decomposes.

Where to see the leaves turning

Go down to the woods today… and you’ll catch one of nature’s finest displays. No matter how many times we’ve seen it before, the vivid hues of red, gold, yellow and orange that cloak the trees and carpet the ground this month never lose impact. A walk in the woods, park or simply down a tree-lined road provides an instant mood-lift.

Here are our top five spots:
Westonbirt, the National Arboretum in Gloucestershire, famous for its riot of autumnal colour and the UK’s largest collection of Japanese maples (acer), which are at their best right now.

Salcey Forest near Northampton, for a bird’s eye view of the forest in all its glory, from the Tree Top Way.

Crinan Wood, Argyll and Bute, Scotland – the warm, moist climate in this magical wood means it’s often described as Scotland’s rainforest. It’s home to a wide variety of ferns and lichens, too.

Brede High Woods, Cripps Corner, East Sussex. This is a large wood where you can spot many varieties of tree, as well as some of the UK’s most important creatures, including the great crested newt, badgers, fallow deer and the brook lamprey dormouse.

Bedgebury Pinetum, Kent – the largest collection of conifers in the world. Lots to keep kids entertained, too, from the Gruffalo trail to the Go Ape adventure park.

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From the November issue

Pressed leaves - craft ideas

Five ways to use up your pumpkins

Turn to page 70 of November's The Simple Things for more on arboretums, kicking leaves and making the most of autumn.

November's The Simple Things is out now - buy, download or subscribe.

Light up your life with The Stuff of Life.

So the clocks went back yesterday meaning our evenings will now get darker all the sooner. It needn’t be all doom and gloom though – with the right lighting you can create a warm and cosy home. Over at The Stuff of Life we have the perfect selection of lighting to see you through the darker months.

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From a statement design to a colourful drum shade, a new ceiling pendant can really uplift a living space, while a stylish table lamp will transform dark corners into cosy corners.

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Group together a small cluster of tea lights or candlesticks, stock up on candles and create a cosy glow in the evening. Or if you’re feeling crafty, why not create your own lampshade? One of these DIY lampshade craft kits is all you need.

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Images from top, left to right: Lampshade selection by Humblesticks, sold with a lamp base, £160.00 | Bike Lampshade by ByMarie, £45.00 | Geometric Beech Suspension Light by Cachette, from £43.00 | Recycled Can Suspension Light by Cachette, from £43.00 | Purple & Pink Vintage Lampshade by ByMarie, £45.00 | Bright Lanterns Demijohn Lamp by Humblesticks, £160.00 | Blue Paisley Vintage Lampshade by ByMarie, £ 25.00 | The Groove Lamp by Stuff of Dreams, from £155.00 | Pink & Brown Block Flower Shade by Lou Hopper Shop, £35.00 | Petal Lanterns by Quince Living, from £12.00 | Mercury Tea Lights by The Glam Camping Company, £7.50 for a pack of 4 | Bakula Candle Stick by Quince Living, £18.00 | Mini Jelly Mold Tea Light by From Victoria, £16.00 | Lampshade Craft Kit by Quince Living, £20.00

Recipe: Autumn mess

When the evenings draw in and there’s a chill in the air, it’s the ideal time to plan a low-maintenance meal that can be dipped in and out of, while you dust off a pack of cards and cosy up for an evening of relaxed chat, drink and play. With a little forethought – make the dough and tomato sauce ahead, prep some fresh, seasonal ingredients for toppings and salads and assemble a no-cook dessert in pretty glasses – you’re left to enjoy a stylish pizza party. 

Turn to page 46 of October's The Simple Things for a simple pizza, salad and pudding menu, and try one of our seven card games ideas, too.

Autumn mess

Think classic Eton pud but with seasonal fruits

Makes 6
6 meringues
1 jar (300g) organic plums in syrup, plums halved, stones removed
250g fresh vanilla custard
salted pistachios, shelled and roughly chopped 

1 Break the meringues into bitesize chunks and place half into 6 glasses. 
2 Add 1–2 plum halves on top of the meringue in each glass, and spoon over 1 tbsp plum syrup. 
3 Top with 2–3 tbsp custard. 4 Add more meringues, plums, syrup and custard to nearly fill the glasses. 

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From the October issue

Make: Build an outdoor oven

More Gathering recipes

October's The Simple Things is on sale - buy, download or subscribe now.