Autumn is a season where people perhaps notice the most transitions. The days get colder and shorter, the nights get longer, the skies become more overcast and the leaves start to turn brown and decay.
The autumnal equinox is one of the most prominent signposts of this, as is the moment when the clocks go back, but the other big change comes in our diets and the seasonal offerings of superfood suppliers.
Certain superfoods dense and rich in nutrients thrive as the weather gets colder or are late to fully ripen, and with that in mind here are some of the best seasonal superfoods to enjoy in cosy, warm, filling meals.
Whilst there are many superberries out there, if you have been enjoying blueberries for most of the summer, switching to cranberries can give you an even stronger boost, with the bright red tart berries rich in vitamins C, A, E, K1, as well as minerals such as manganese and copper.
Cranberries are also rich in fibre and have traces of several other minerals that can help support your health and immune system. Use them in your diet the same way you would blueberries, either as a somewhat tart snack, in smoothies and in baking and cooking sauces.
With spooky season on the horizon, make sure not to waste the fleshy centre you often scoop out when carving a pumpkin, as it is rich in nutrients and so versatile it can be used in a lot of sweet and savoury dishes such as mouthwatering pumpkin pie and pumpkin soup.
Its nutritional catalogue includes iron, potassium, vitamin C and vitamin E, which are all fantastic ways to boost your immune system as flu season kicks in.
Delightfully sweet, packed full of vitamins and versatile enough to be used in savoury dishes, figs are an often underrated fruit that does not get the attention of many of its popular superfood peers.
Filled with vitamins A and C, as well as containing potassium, iron and calcium, they often work best when the intense sweetness of the figs is combined with additional saltier ingredients, which is one of the reasons why figs and walnuts are so commonly paired together.
One of the vegetables most closely associated with autumn, the distinct rich taste and bright purple colour makes beetroots a fantastic addition to a wealth of autumn and winter warmups.
They are rich in fibre, vitamin B9, vitamin C, iron and potassium, with an earthy sweet flavour that rivals the sweet potato in appeal when roasted the right way.
Whilst commonly used in salads as a strong accent to other ingredients they also work roasted and as part of nourishing soups.
Whilst spinach is just out of season as we reach autumn, the delightfully crunchy kale is there to take over, enriching the body with antioxidants, beta-carotene vitamins C, K and B6, as well as minerals such as manganese, iron and calcium.
They obviously fit well in a salad, but a popular trend at the moment is kale chips, where kale leaves are baked in the oven with a small touch of olive oil and seasoning until they are extra crunchy and extra delicious.