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There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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As we all know by now, major shopping holidays bring forth a plethora of mattress deals and sales that we simply cannot resist. And while Labor Day may not be here yet, we're already taking the initiative and jumping on the deals. This year's sales are truly a standout with up to $900 off mattresses from some of R29 readers' favorite brands like Purple, Saatva, Casper, and Avocado.

Ice-T has revealed that his seven-year-old daughter, who he shares with wife Coco Austin, still sleeps in the same bed as her parents. On Tuesday’s episode ofThat Moment with Daymond John podcast, the 65-year-old opened up about his relationship with his child, Chanel, while making the revelation about her sleeping habits. “I was there when Coco was pregnant, I went to the hospital and Chanel still sleeps in the bed with,” Ice-T, whose real name is Tracy Lauren Marrow, said. “So I’m so much more connected to her than my other kids. But it’s been a beautiful thing.” He also spoke candidly about his two older children, Letesha, 47, and Tracy Jr, 31, whom he welcomed with previous partners. He explained how he’s more present in Chanel’s life than he was in Letesha’s since he was so young when he first became a parent. “I think the difference with Chanel and my other kids is I’m very conscious of this baby,” he said. “I had my daughter when I was in high school, I was ripping and running. So it was presents over presence. I wasn’t there.” The musician confessed that when he welcomed his son, he was extremely focused on his career. “My son Ice happened right when I was becoming Ice-T, I’d never been famous before, this was a whole new thing, so I’m distracted by that,” he said. “Chanel, I’m comfortable, I’m in a cruise pattern.” The hip hop artist also acknowledged how welcoming Chanel changed his perspective on everyday life and made him “want to live forever”. “It made me create new goals. ‘Cause you got bread, you could start slowing down. But nah, not that new baby,” he said. “It’s the best gift I could ever get.” His comments come two months after he talked about becoming a parent for the third time during an interview with E! News in March. Ice-T explained how he’s been encouraged to stay healthy because of Chanel. “When Chanel was born, all of a sudden I got more healthy, I’m in shape. Because you can start to slow down—I can’t start to slow down,” he said. “I’ve got grown kids. Now I’ve got a new daughter and I’m so focused with her. It’s just amazing. It’s a great thing. And you’ve gotta have a reason for living, you’ve gotta have motivation. Chanel is my new motivation.” Ice-T’s parenting comments come months after his wife was hit with online backlash over her parenting habits. In September 2022, fans criticised a video on Austin’s Instagram in which Chanel took a bath in a sink. At the time, Austin took to Twitter to address the criticism, writing: “Wow just Wow! Here we go again! Giving my lil girl a bath in the sink went Viral? SMH! People,you gotta know by now that I’m an unconventional mother. I do what works and is easier on me. Some may want to take some pointers rather than rag on me!” Ice-T isn’t the first celebrity to open up about his children’s sleeping habits. In July 2022, Clueless star Alicia Silverstone revealed that her 11–year-old son, Bear, still sleeps in her bed. That same month, Kristen Bell said that her and Dax Shepard’s children had “graduated” and started sleeping in their own rooms, after previously sharing a bedroom with their parents. Read More Billie Eilish reveals she slept in same bed as brother and parents until she was 11 due to separation anxiety Actress Alicia Silverstone reveals she still sleeps in same bed as her 11-year-old son Kristen Bell says she no longer shares bedroom with her two children: ‘They now sleep in their room’ Mother shares horrifying moment she found ticks living in her daughter’s ear Apple Martin hilariously reacts to Gwyneth Paltrow’s candid dating confessions Heidi Klum faces backlash for lingerie photoshoot with 18-year-old daughter Leni

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