Since most people tend to be rather depressed about summer being kind of over, I am dying in excitement. Firstly, we didn’t experience much of a summer anyway here in London this year; secondly, I simply love autumn. I love the clothes – think capes and boots and hats and scarfs –, I love the colours of the trees, I love the golden light, the falling leaves, the mild temperatures, as well as I love to sit inside with a cup of tea or hot chocolate on a rainy day. Also, you may have guessed that: I love the seasonal produce autumn is offering: squash and pumpkin, plums and mushrooms, pears and: figs! I love figs just as they are, sliced into yogurt with honey and walnuts, or served on salads, in desserts – I can’t think of any time or occasion I do not like figs. To celebrate the beginning…

Buckwheat is gluten-free, hence, this breakfast is a perfect alternative to “normal” porridge for those who suffer from celiac disease. But if you’re any like me, you’ll also love it just for its taste and the fact that this porridge gives you a light feeling even if you’ve had the whole big bowl for yourself. I made a raspberry strawberry compote to go with my buckwheat porridge, but you may substitute the berries for any fruit: Try cherries and blueberries, for instance, like I did a couple of weeks ago to kick-off the cherry season. What am I even gonna do without summer fruit, I wonder? Oh, hang on, I know: Eat squash every day! Enjoy the last few summer days, folks. Love, Lea Lou Buckwheat Porridge with berry compote (recipe slightly amended from Hemsley&Hemsley’s “The art of eating well”) For two small servings. 60 g buckwheat groats (soaked in…

You obviously don’t have to make the whole “menu” to enjoy this meal – feel free to just try either the falafel or hummus. But trust me, once you’ve opened the can of chickpeas, the rest happens almost automatically since the ingredients needed for your falafel and hummus are pretty much the same. As far as everything else is concerned, just add or remove whatever you like, there’s not so much you can do wrong about this recipe, trust me! If you wish to give your hummus a little zing you may add some ginger, for instance, or swap the chickpeas for butter beans. Have a fling here – and enjoy your meal! Love, Lea Lou Homemade falafel and hummus with roasted vegetables and a bulgur vegetable salad. For two servings. For the falafel: 2/3 of a 400 g tin of chickpeas (the rest will be used for the hummus, so don’t bother about…

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