When you tune your senses into what's occurring in the natural world, it's really quite astonishing to see how much is happening on your very doorstep.
Nature's bounty in the autumn; when the hedgerows are bursting with bright juicy berries and the apple trees are laden with ripe fruit, can easily be harvested and frozen and then made into tasty treats for the coming winter months.
Here are three berries that grow in abundance in autumn and an example of how they can be used.
Most of us will, at some point in our lives, have picked blackberries to nibble on there and then or bring home to the kitchen for cooking.
Crumble is probably the most popular pudding to make using blackberries, often accompanied with seasonal apples. This dish is fairly simple to prepare, however given it's effect at the dinner table you would think that it was Michelin-star cuisine.
Sloes are a level up from the easily identifiable and well loved blackberry, but are easy pickings for more knowledgeable foragers. Too sour to eat raw, they are best enjoyed as a jam, or most popularly as sloe gin.
This is prepared by simply adding freshly picked sloes to a bottle of your favourite brand of gin and then waiting for the magic to happen. Typically, sloe gin is served as a Christmas tipple, having had enough time by then to be properly infused.
Elderberries are packed with flavonoids (giving them their deep, purplish-black hue), which are beneficial for boosting the immune system. In fact, elderberry consumption has been seen to improve our bodies defences when it comes to fighting off the common cold.
And, in case that wasn't enough, elderberries can be made into a delicious wine, which is the perfect accompaniment to hearty winter meals shared among friends and family. Chin-chin!