Darina Allen: Elevate your autumn salads with these sweet fruit and smoky fish recipes

Plus upcoming National Organic Training Skillnet courses 

Darina Allen: I love to incorporate ripe juicy nectarines, apricots or peaches into salads as well as crisp cucumber, beets, radishes, courgette, aubergines, and of course early tomatoes of many hues

My goodness, haven’t salads come a long way since the word salad meant one thing: butterhead lettuce, sliced tomato, hard-boiled egg, a vinegary beetroot pickle and a scallion? Maybe a few radishes for a posh version and of course Chef salad cream. Fast forward to now and the world is your oyster. Think seasonal salads, they can be warm, cold or room temperature.

We’re definitely thinking cool after the recent heat waves. I love to incorporate ripe juicy nectarines, apricots or peaches into salads as well as crisp cucumber, beets, radishes, courgette, aubergines, and of course early tomatoes of many hues. Crisp lettuce is best.