Puffball with bacon, parsley & garlic

In late summer and early autumn, keep your eyes open for giant puffballs, best picked when young and firm, and no bigger than 25cm (10in) or so in diameter. A puffball of this size will feed at least four people, so should you stumble across a few it’s unlikely you’ll need to pick them all. They’re not difficult to spot...

Wild mushroom frittata - Gill Meller

"I really enjoy cooking through autumn and early winter. It’s a pleasure, right up to the end of Christmas, my gastronomic peak. It’s a time for slow cooking; rich braises, earthy mushrooms and hearty bowls of roast root vegetables.

This frittata is a quick sauté of mushrooms lightly set in just cooked organic eggs, it takes minutes and for me...

Chargrilled Bruschetta with tomatoes, Blue cheese and confit chilli - Gill Meller

"This slightly unusual but hugely satisfying combination of flavours is worth trying out.

Use freshly sliced ripe tomatoes, varieties such as borghese plum, Alicante or brandy wine. When I make this I use a ripe Dorset blue vinny – A blue veined cow’s milk cheese made locally, although any good strong creamy blue cheese works well." Gill Meller, Rivercottage.net.

Serves...

Venison and bacon stew with orange and bay - Gill Meller

"Venison makes really good stews. I use the meat from the shoulder as it responds well to slow cooking. Its rich, dark and deep in flavor but can be lean, so I've paired it up with some sweet cured pancetta. Not only does it add volumes in terms of flavour but it also adds the necessary fat, giving you the...