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Ingredients for vegan minestrone: kale, quinoa, tomatoes, courgette and chickpeas
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Various jars of vegetables on a shelf with a bottle of home-brewed beer
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Grilled courgettes and aubergine roles with peppers and cream cheese
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Bunches of yellow and green courgette with flowers, tied in a ribbon
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Beef goulash with red-capped scaber stalks and bay boletes on a bed of potatoes
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Japanese platter of rainbow rolls maki, inside out seaweed and rice roll filled with cucumber, mayonnaise, avocado, crub stick topped with fresh salmon, tuna, avocado and prawn
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Roasted sweet pumpkins, brussels sprouts flavored with spices and tossed with wild rice topped with bacon bits and a lemon creme fraiche dressing
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Butternut squash soup, croutons, pumpkin seeds and wholemeal bread
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Grilled rolled slices of courgette filled with rocket, feta and sundried tomatoes
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Lasagne con carne e zucca (Italian pasta bake with minced meat and pumpkin)
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Preserving jars of freshly pickled vegetables stacked on an old stool
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Soup with green beans, asparagus, peas, courgette, potatoes and basil pesto
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Painter's palette with radishes, chorizo, cheese mousse, bresaola and carrots, cucumber, ham, cherry tomato and bread sticks
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Smoked salmon on a bed of cucumber slices with sour cream and dill
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Various preserving jars with vegetables on a shelf with a bottle of home-brewed beer
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An autumnal arrangement of pumpkins, chestnuts, pomegranates and berries
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