The pastry chef gives autumn’s best ingredients a golden glow-up
I have come to adore what the British autumn brings: beautiful apples, pumpkins, plums and quince galore. These pies not only sing the praises of this bounty, but put them front and centre. I also use ingredients such as piloncillo (a Mexican raw cane sugar), tonka bean (which adds a beautiful fig-leaf flavour) and buckwheat flour (for a wonderfully nutty taste). These aren’t always easy to find, but they are worth the extra effort, taking these bakes to the next level.