Four things happening in my kitchen this September

Here in the Lancashire hills, the change in the seasons can be felt all around. The mornings are crisp and foggy, the evenings darker, and there's a smattering of yellow and orange in the woodland next to the house. Cosy season is almost here, so there are a few priorities and things to enjoy in my kitchen over the next few weeks.

Making the most of the summer tomatoes

For the past two years, I've had a fortnightly organic tomato subscription from Isle of Wight Tomatoes. We receive 3kg of tomatoes every two weeks through the summer and - as we approach the end of the growing season - I increase the delivery to once a week so we can make the most of them before the deliveries stop in October. If you have the space, whole tomatoes freeze beautifully, and - whilst they can't be used in salads - they provide a welcome summer sweetness in winter sauces and stews. I'm planning to try canning for the first time this year so I can have that rich, ruby red burst of summer flavour on my shelves for the whole of winter. Fresh tomatoes bought in the colder months just don't compare in flavour so, for now, we'll be eating our fill of pan con tomate, bright Greek salads and flavoursome bolognese.

Slow cooker bone broth

Since switching to a fully organic diet and avoiding certain ingredients like refined seed oils, making my own stock and bone broth is a weekly activity in the colder months. As I write this, the house is filled with the warming aroma of autumn's first batch of chicken broth, which is approaching its 24th hour in the slow cooker. It's a simple, low effort and affordable way of creating a higher-cost ingredient at home and the flavour it imparts into dishes is unmatched. I buy organic stock bones which I roast for 30 mins before adding them to the slow cooker with onions, carrots, celery, garlic cloves, salt and whole black pepper corns. I fill the pot to the brim with filtered water and leave it to cook for at least a day. Once it's ready, I stir in plenty of white pepper and the result is a deep, golden broth that I add to risotto, soups and stews. I'll share the full recipes for my beef and chicken broth very soon so you can enjoy this flavoursome, collagen-rich delight. This week, I'm planning to make our favourite chicken soup (lefthand picture) and the spicy ramen on the right will be on my list for the next batch of broth.

Leeks in everything

I love leeks (as does my dad: maybe it's genetic). As soon as they come back into season, I add them to everything I can. Slowly stewed ribbons of leeks add sweetness and comfort to shepherds pie, vegetable soup and cosy, creamy pasta dishes, and they make a delicious accompaniment to a roast dinner. At this time of year, I like to start a freezer bag and fill it full of sliced leeks: it makes weeknight cooking easier and - as long as I keep adding to it - means I have a supply of frozen leeks long after the growing season ends.

Enjoying fresh borlotti beans

Last year, I couldn't resist buying a bag of fresh pink and white-speckled borlotti beans in their pods. They are the most beautiful ingredient to look at, and I spent a happy, peaceful hour shelling and stewing the beans with garlic, thyme and bay. They were delicious straight from the pan and added to minestrone soup. If you're anything like me, you will want to set them on your counter and admire their beauty, but make sure to eat them at their best!

September is my favourite month for fresh produce. There's still time to enjoy the last of the sweet delights of summer before soup and stew season fully sets in. I would love to know the meals you're excited to cook and the ingredients you're planning to enjoy over the coming months.

Thanks for reading,

Rachel x