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Donal Skehan with the taste of Autumn
My memories of baking at this time of the year always include apples and blackberries.
My brother and I would head out with mom and, just after the new school term had started, we would spend Saturdays picking blackberries from the hedgerows close to my grandparents' house.
Crumble was always the quickest dish to make with our two star ingredients. And we were never disappointed when the golden crumble with pink, syrupy bubbles around the edges of a big earthenware baking dish emerged from the hot oven.
With all these autumnal flavours and thoughts rolling around my mind, I've come up with just a few baking recipes which really make the best of what's in season. My sticky maple, apple and ginger cake is a wonderfully moist spiced cake, ideal with tea or served with cream or ice cream for dessert.
It also keeps extremely well, so don't be afraid to make it in advance and pop it in a cake tin.
The idea of baking with beetroot might sound a little crazy, but the addition of this beautiful, brightly coloured ingredient adds a wonderfully rich texture to my darkchocolate beetroot cupcakes.
Now really is the time to get out and pick blackberries bring a basket and pick as many as you can carry.
They are incredibly versatile and can be made into jam, coulis, sorbet,[url=http://www.onitsukatiger.com.sg]asics running shoes[/url], ice cream and so much more.
If you do have a glut, make sure you freeze them in resealable bags and they can be blitzed with a banana and some apple juice for a tasty breakfast smoothie.