Autumn is all about smoky flavours that conjure the crackle of a bonfire – so what better than spicy, smoky chipotle peppers. The well-rounded heat of this hot and smoky adobo sauce makes it a versatile ingredient in Mexican stews, or use it to spice up a pasta sauce.
Update your peanut butter on toast game for autumn with this intense green pistachio paste. Also called pistachio nut butter, it is out-of-this-world delicious in ice creams or chocolate ganache.
These brittle crispy flakes with caramelized, praline flavours are just the ticket for adding crunch to your mousse bases. Try using them to decorate macarons, or in a dessert like this Louis XV.
Sweet and nutty chestnut is a fantastic flavour to use in the autumn. Use this chestnut flour, called farina dolce in Italy, to make your own chestnut pasta (very good with a creamy mushroom sauce). Or bake castagnaccio – a traditional cake from the Liguria region of Italy that’s completely gluten free.
Viking smoked salt is a deep yellow salt, which transforms dishes with intense, Nordic, wood-smoke flavours. It's made by evaporating seawater over a juniper, cherry, elm, beach and oak-wood fire, infusing the salt with smoky bonfire notes.
For a bold centrepiece this autumn, look no further than this quirky cabbage leaf salad bowl! Made by the iconic cabbage collection by Bordallo Pinheiro, it's a brilliant dish to hold seasonal fruit like apples and pears.