But when the weather starts to turn chillier, robust dishes will be in demand with beef the prime family favourite, and as the evenings get cooler, it's time to start casseroling again. You need to plan ahead and allow plenty of oven cooking time for the best results, as there's nothing more warming and delicious than to come home to a slowly cooked casserole with its rich juices, followed by a warm autumnal pudding.

Pork is in season too this month – try using damsons or plums with this meat, they make a delicious accompaniment. And as the game season is now in full swing, this month sees us setting the scene for some rich autumnal food, which is easy to prepare and can be left in the oven to cook slowly until you are ready to serve it, starting with a seasonal game dish followed by a hearty beef and vegetable casserole, and two spicy autumn fruit puddings.

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Pheasant cooked in cider

Pheasant can tend to be on the dry side if it is roasted, so I think it's best to casserole it slowly in wine or cider. The pheasant season is from 1st October until 31st January, and they are easily bought from your local butcher or supermarket. Pheasants can be cooked whole or jointed, but I prefer to cook mine whole.

Serves 4.

Ingredients: 2 young plump pheasants. 1 onion, peeled and sliced. 2 sticks celery, chopped. 1 cooking apple, peeled, cored and chopped. 225g mushrooms. 2 tbsp plain flour, seasoned. 300ml (½ pint) cider. 35g butter. 300ml (½ pint) stock cube.

Method: Sprinkle the pheasants with the seasoned flour. Melt the butter and quickly fry each bird all over to seal juices. Remove the birds and lower the heat, add the onions and celery and cook for a few minutes, then add mushrooms and apple and fry for a further 5 minutes. Strain off any surplus fat, add the cider and stock and bring to the boil. Return the pheasants to the pan or casserole dish, cover with lid and cook in preheated oven 180C, 350F, Gas Mark 4 for 1-1½ hours, until the meat is tender. Thicken juices and serve as a separate gravy. Game chips go well with pheasant, but you can serve it with any vegetables of your choice.

Beef and vegetable casserole

This casserole is ideal to serve in the winter when there are plenty of root vegetables in shops and on market stalls. The juices from the meat and the vegetables all combine to make a rich nourishing gravy.

Serves 4-6.

Ingredients: 1kg root vegetables of your choice. 3 small onions, peeled. 700g best stewing steak. 2 tbsp plain flour. 1 tbsp olive oil. 1½ tbsp tomato purée 150ml ( ¼ pint)dry cider. 600ml (1 pint) beef cube stock. Grated rind from 1 orange. 2 bay leaves. Salt and Pepper. Method: Chop one third of root vegetables and, with the onions, put into a large ovenproof casserole. Cube the beef and toss in the seasoned flour. Heat oil in a large pan and brown the beef, then transfer to the casserole. Season again and add bay leaves, purée and cider. Add the beef stock, cover and simmer in preheated oven 180C, 350F, Gas Mk 4 for 1½ - 2 hours. Chop the remaining vegetables and add to the casserole with finely grated orange rind and a little of the orange juice and cook for a further 25 minutes. Thicken the gravy with a little cornflour and cook for a further 10. Serve with jacket potato and spinach or broccoli.

NB Both these recipes are taken from my new cookbook 'Another Step Into My Kitchen', currently for sale in local Waitrose and Waterstones shops, and can be obtained direct from me at the special price of £10.00 including P & P. Sunset House, 3 The Glebe, Lavenham, Suffolk CO10 9SN. Tel. No. 01787 247979.

Hot blackberry pudding

You may still be lucky enough to find some blackberries on the hedgerows or in your local farm shop, but sliced pears work equally as well in this recipe.

Serves 4-6.

Ingredients: 2 large eggs. 110g butter or margarine. 110g caster sugar. 110g self-raising flour. 1 tsp baking powder. ¼ tsp vanilla essence. 175g blackberries.
Method: Preheat oven to 180C, 350F, Gas Mk 4. Blend butter and sugar together in food processor for 1 minute. Scrape down and add flour, baking powder, essence and eggs. Blend together and then place mixture in ovenproof dish and top with blackberries, making sure there is room for the pudding to rise. Bake for 55 minutes. Serve with cream or ice-cream.

Apple crunch

An easy standby pudding and one that children, as well as adults, love!

Serves 4.

Ingredients: 450g cooking apples. 2 tbsp water. 4 level tbsp sugar. Topping: 50g butter. 1 tbsp golden syrup. 50g brown sugar. 1 level tsp cinnamon. 50g cornflakes.
Method: Cook apples in water and sugar in saucepan, then transfer into an oven proof dish. Place butter, syrup, brown sugar and cinnamon together in a large saucepan. Heat gently, stirring continuously until melted and well mixed. Add cornflakes and stir lightly until they are all coated. Pile evenly on top of apples in the ovenproof dish, place on a baking sheet and bake in preheated oven 200C, 400F, Gas Mk 6 for about 25 minutes or until topping is lightly browned and crisp. Serve hot or cold with cream

Next month, November, sees us approaching the run up to Christmas when, traditionally, Christmas Puddings are made, but it's also the month to have a good baking session in the kitchen. So next month I will be bringing you some of my favourite bread recipes and an easy Christmas Pudding that will save you both time and effort before the big day arrives.