Quinces are the last golden fruit of autumn: hard and sour when raw, soft and perfumed after a slow time in the oven. Here they meet sweet baked beets, earthy green lentils and a jammy egg, with peppery arugula and toasted walnuts to keep the sweetness in check.

Salty feta, roasted carrots, creamy kidney beans and toasted cumin can make the base of a nourishing salad that fits perfectly into the colder days of November.

Resembling hazelnut chocolate, in a smoothie.

A thicker smoothie made to be eaten with a spoon.

Toasted hazelnuts add crunch to the creamy base, making this simple dish feel like a sophisticated dessert.