There's something about September that makes you want to slow down. The evenings draw in, the hedgerows fill with blackberries, and farm shops start piling high with root vegetables, squash, and the last of the season's apples. It's harvest time — and there's no better excuse to get back into the kitchen.

1. Roasted Root Vegetable & Barley Soup with Toasted Hazelnuts

A thick, golden soup that turns humble root vegetables into something special. Roasting them first brings out their natural sweetness, while pearl barley adds a satisfying, nutty bite.

Serves: 4

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients

•        2 large carrots, peeled and chopped into chunks

•        2 parsnips, peeled and chopped into chunks

•        1 small swede or turnip, peeled and chopped

•        1 red onion, quartered

•        3 cloves garlic, skin on

•        2 tbsp olive oil

•        1 tsp fresh thyme leaves (plus extra to serve)

•        1 litre vegetable stock

•        100g pearl barley, rinsed

•        Salt and black pepper, to taste

•        30g hazelnuts, roughly chopped and toasted

•        A drizzle of olive oil, to serve

Method

1.      Preheat the oven to 200°C (fan 180°C). Toss the carrots, parsnips, swede, onion, and garlic in olive oil, thyme, salt, and pepper. Spread out on a baking tray and roast for 30–35 minutes, turning halfway, until soft and lightly caramelised at the edges.

2.      Squeeze the roasted garlic cloves out of their skins and discard the skins. Transfer all the roasted vegetables to a large pot.

3.      Add the vegetable stock and bring to a gentle simmer. Blend with a stick blender until smooth (or leave rustic and chunky, if you prefer).

4.      Meanwhile, cook the pearl barley according to the packet instructions until tender, then drain.

5.      Stir the cooked barley through the soup and simmer for a further 5 minutes to let the flavours come together. Season to taste.

6.      Ladle into bowls, scatter over the toasted hazelnuts and a few extra thyme leaves, and finish with a drizzle of olive oil.

2. Spiced Pumpkin, Kale & Lentil Stew

A one-pot stew that's as easy as it is comforting. Warming spices, sweet pumpkin, and earthy lentils make this a proper autumn staple — and it tastes even better the next day.

Serves: 4

Prep time: 15 minutes

Cook time: 40 minutes

Ingredients

•        1 tbsp olive oil

•        1 onion, diced

•        2 cloves garlic, minced

•        1 thumb-sized piece of ginger, grated

•        1 tsp ground cumin

•        1 tsp smoked paprika

•        ½ tsp ground cinnamon

•        ¼ tsp chilli flakes (optional)

•        500g pumpkin or butternut squash, peeled and cubed

•        200g dried red lentils, rinsed

•        1 tin (400g) chopped tomatoes

•        700ml vegetable stock

•        100g curly kale, stalks removed and roughly chopped

•        Juice of ½ lemon

•        Salt and black pepper, to taste

•        Crusty bread, to serve

Method

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Stir in the garlic, ginger, cumin, smoked paprika, cinnamon, and chilli flakes (if using), and cook for 1 minute until fragrant.
3. Add the pumpkin, lentils, chopped tomatoes, and vegetable stock. Bring to a boil, then reduce to a simmer and cook uncovered for 25–30 minutes, stirring occasionally, until the pumpkin is tender and the lentils have softened into the stew.
4. Stir through the kale and cook for a further 3–4 minutes until wilted.
5. Finish with a squeeze of lemon juice and season to taste with salt and pepper.
6. Serve hot with crusty bread for dipping.

3. Baked Apple & Blackberry Crumble with Oat Topping

Nothing says Irish harvest quite like apples and blackberries. This crumble keeps things wholesome with an oat and nut topping in place of the usual heavy pastry — perfect served warm with a dollop of natural yoghurt or a spoon of custard.

Serves: 6

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients

For the filling:

•        5–6 cooking apples, peeled, cored, and sliced

•        250g blackberries (fresh or frozen)

•        1 tbsp honey or maple syrup

•        1 tsp ground cinnamon

•        Zest of 1 lemon

•        1 tbsp plain flour

For the topping:

•        120g rolled oats

•        80g plain flour

•        60g chopped walnuts or pecans

•        80g cold butter, cubed

•        3 tbsp brown sugar

•        ½ tsp ground cinnamon

•        Pinch of salt

Method

1. Preheat the oven to 190°C (fan 170°C). Grease a medium baking dish.
2. In a large bowl, toss the apples and blackberries with the honey, cinnamon, lemon zest, and flour. Tip into the prepared baking dish, spreading evenly.
3. For the topping, rub the cold butter into the oats, flour, brown sugar, cinnamon, and salt with your fingertips until it resembles coarse breadcrumbs. Stir through the chopped nuts.
4. Scatter the topping evenly over the fruit, covering it completely.
5. Bake for 30–35 minutes, until the topping is golden brown and the fruit is bubbling at the edges.
6. Leave to cool for 5–10 minutes before serving warm, with yoghurt, cream, or custard.