This week’s meals move us firmly into fall, with squash, beets and sweet potato as well as a general move towards more filling beans and grains. Thanks to the freezer, we still have a hint of summer with sweetcorn taken from the cob and preserved

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• Black beans with kabocha squash; sesame-sunflower potato cakes
• Rice noodles in peanut-miso broth; spiced beets and cabbage
• Tofu dijon with delicata squash; mashed sweet potato with leek and garlic
• Coconut chole with brown basmati-swetcorn pullao