Autumn Time

Autumn is the third season of the year. When the leaves begin to turn red, brown and all different shades of orange they fall to the ground by the winds leaving a carpet of colour beneath the trees.

The weather changes turning cooler, the winds stronger and raining more often. Nights draw in and mornings become lighter, sometimes misty. Dewy grass, spiders webs, animals like hedgehogs getting ready to hibernate until spring.

Birds like swallows and swifts start to fly south going to places like Africa because they don’t like the cold weather we have here in the UK.

Long country walks, the smell of the autumn coolness in the air.

We change our clothing for warmer wear, our make-up to more autumnal colours and our skincare so that we can accommodate the cold biting winds and impending winter.

Food plays a big part in the change of the seasons. Home-made soup, casseroles with dumplings and fresh bread to accompany these. Puddings are more hearty like apple pie and custard.

Although I am a sun girl and hate the cold weather, I do like this time of year when so many changes are going on. The earthy colours suit my Capricorn sign and I have to profess a great pleasure in being able to wear my boots with skirts and jeans. Red nail varnish is a favourite of mine and perfect for this time of year. Spicy perfume, a darker shade of lip gloss and going for a pumpkin spice cappuccino.

Virgin olive oil

1 medium onion, sliced

3  garlic cloves, thinly sliced

3 celery sticks, trimmed and thinly sliced

3  large carrots 

1 yellow peppers, cut into 2cm/1in chunks

400g/14oz tin chopped tomatoes

2 vegetable stock cube

1 tsp dried mixed herbs

400g/14oz tin butter beans, drained and rinsed

1 head young spring greens (approximately 125g/4½oz), trimmed and sliced

sea salt and freshly ground black pepper

Chick peas

Spinich

Preparation method

1.     Add tablespoon of  oil and cook the onion, garlic, celery and carrots and peppers gently for 10 minutes, stirring regularly until softened.

2.     Add 1 litre of water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then add all your other vegtablesw then reduce the heat to a simmer and cook for 30 minutes.

3.     Season the soup with salt and pepper .Season to taste and serve in deep bowls.

4.     Serve with fresh bread