Autumn food stars: what to cook, plant and pick now

Cook up mushrooms, leeks and foraged chestnuts, pick fruit, sow broad beans for spring and harvest squash Quince Hard as a baseball and initially unpromising, quince are at their best cooked until beautifully aromatic.

To save the torture of peeling (thank you, queen of preserving Pam Corbin ), poach whole until soft, cool, then discard the core and blitz. Leeks Try cooking these sweet, oniony joys in a moderate…