🍁 November’s in-between feeling - between autumn warmth and Christmas anticipation

Bonfire at the Allotment

We had never been to the allotment bonfire before, so we arrived not quite knowing what to expect. It started quietly, but before long we found ourselves chatting to a handful of fellow home growers, swapping stories about what thrived this season and what didn’t. The sunshine was generous — T-shirt weather in November! — and the air smelled of wood smoke, barbecue, and plenty of homemade cakes. It was one of those slow, easy gatherings that remind you why community matters. Sadly, we had to slip away just over an hour later — Lentil was off to a concert in London, and Peanut had a football match nearby — but it felt lovely to have finally joined in this long-standing autumn tradition.

Food, Family & Fireworks

In early November, I tuned in to the Zoe podcast, where Dr Sarah Berry discussed her recent research on menopause. Out of all participants, 98 percent reported experiencing symptoms, with 20 of the more than 50 known signs being measured in the study. I found it fascinating — and encouraging — that a healthy diet alone helped reduce symptoms by around a third, regardless of whether women were on HRT or not.

Then came Guy Fawkes Night and, soon after, Peanut’s birthday. The twice-baked banana cake had to be made early this year — the bananas were simply too ripe to wait another three days — so the challenge was to not touch it until the official celebration. A test of patience that the whole family took surprisingly seriously!

Seasonal Shifts

The allotment has been generous with its final gifts of the year: the last tomatoes, artichokes, and apples, giving way to new-season broccoli and kale. Sadly, the leeks didn’t make it — rust took hold early — but that’s nature keeping us humble. We’ve been embracing the darker evenings with candlelight dinners and making the most of every bright hour outdoors. Even the children now prefer their morning porridge to the overprocessed cereals that once ruled the breakfast table.

After Remembrance Day on the 11th, there’s an unspoken family rule that the Christmas anticipation can begin — decorations start appearing, and the first overseas cards must be written. It’s also when I finally allowed myself to read a book that wasn’t about nutrition or lifestyle. The Thursday Murder Club — I must be the last person in the country to read it! My sister-in-law had already given her copy to charity, but Lentil, ever so thoughtful, ordered it for me from the library.

Small Wins & Seasonal Plates

One of my proudest moments this month came from work — my youngest client, just 20, completed my 8-week nutrition programme. Their commitment, curiosity, and enthusiasm were inspiring, and it’s such a privilege to watch someone discover the joy of nourishing themselves well.

And as for the kitchen — November is my favourite time to cook. The light might fade early, but it makes the warmth of the oven and the scent of roasting vegetables even more comforting. Which brings me to my Autumn Vegetable & Lentil Gratin — simple, rustic, and deeply satisfying.

🥘 Autumn Vegetable & Lentil Gratin (serves 2)

A hearty, colourful dish that celebrates the best of the season — creamy sage-scented vegetables, earthy lentils, and a golden breadcrumb crust. Perfect with candlelight and good company.

Ingredients

• 1 small butternut squash, chopped into small cubes

• 1 leek, sliced

• 2 handfuls mushrooms, chopped

• 3 cloves garlic, grated

• 5–10 fresh sage leaves, finely chopped

• A pinch of chilli flakes

• 2 handfuls kale, roughly chopped

• 100ml water

• 3–4 tbsp crème fraîche

• 2–3 tsp wholegrain mustard

• 1 cup cooked lentils (green or brown work best)

• 20–30g breadcrumbs

• 1 tbsp olive oil (plus extra for cooking)

• Salt and pepper to taste

Method

1. Roast the squash: Preheat the oven to 200°C (fan 180°C). Place the cubed squash on a baking tray, drizzle with olive oil, season, and roast for 30 minutes, until tender and caramelised.

2. Cook the vegetables: In a large pan, heat a drizzle of olive oil and sauté the leeks and mushrooms for 5–6 minutes until soft.

3. Add flavour: Stir in the grated garlic, chopped sage, and chilli flakes. Add the water and season to taste.

4. Add greens and lentils: Mix in the kale, followed by crème fraîche, mustard, and lentils. Stir well to combine and gently simmer for a couple of minutes.

5. Combine and bake: Fold in the roasted squash, then spoon everything into a small gratin dish.

6. Topping: Mix the breadcrumbs with a tablespoon of olive oil and scatter evenly over the top.

7. Bake: Return to the oven for 6–8 minutes, until golden and bubbling.

Serve with a handful of fresh spinach or mixed leaves drizzled with lemon, honey, and olive oil vinaigrette.

Nutrition Note

Packed with fibre, antioxidants, and slow-release carbohydrates, this dish is gentle on digestion and deeply satisfying — the perfect way to embrace November’s slower pace.