November is the month for eating game in our household. Pheasant, partridge, rabbit; you name it and we'll stick in in a stew or pie and devour it with a mountain of buttery mash and a side of curly kale. The leftovers of October are still lingering at the bottom of our veg boxes, so squashes and root vegetables still star, but taking centre stage throughout the month is without a doubt the meat, and by far the best way to enjoy it (in my humble opinion) is to slow cook.

Returning home to a cold house at the end of a long day toiling at work is always vastly improved when wafting through the front door is the smell of a pheasant casserole. Why not try Jamie's recipe here for a full on blast of autumnal flavour - it even includes chestnut dumplings.

As the cold air blows into our lungs and through the nooks and crannies of our house, we know it's time to start ordering a veg box again as the garden no longer produces enough to sustain our hunger throughout the week. As November appears, we also make it a priority to order some venison alongside the veg box. A lean meat, venison can be somewhat dry if you don't cook it right, so stewing it is a great way of preserving its flavour and rich texture. However, it's just as good in burger form. Try this recipe or head over here to order them ready-made to enjoy with homemade wedges and ketchup.

Meat aside, there are many other gastronomic delights to be had and recipes to try out over the month, including this kale and mushroom lasagne - perfect for a family dinner. If you're after something sweet it's still prime time for apples, so why not try an apple pie?

What will be on your plate this month?

Hanging a wreath to welcome visitors is such an easy way to bring nature into the home; it acts as a reminder, too, of the seasonal changes as we hurtle head first through yet another year. Creating an autumn wreath has long been top of my to do list, and last week, as the morning of Halloween dawned and copper and claret leaves fluttered around the garden, I decided I would put it off no longer. I spent a happy half hour searching for materials, and although I had been planning to create the wreath inside, it was so warm I remained in the garden, making the whole process seem even more peaceful and gratifying.

I started, then, by searching through the garden for branches and berries to use, and managed to find an interesting mix of hedgerow clippings and herb patch discoveries (rosemary proved a particularly useful filler, and smells delectable). I then picked a couple of pieces of holly and added conifer foliage for a brighter green colour to lighten the overall effect.

For the base I used a willow wreath that I bought from a local shop last year (see here for similar), but you could use a wire one if you prefer.

Wicker wreaths are so easy to work with, so in the end I used no string or method to attach everything together other than sliding in the stems and branches between the wicker. I began with the foliage and longer stems before adding the holly and berries at the end.

It really was as simple as that! What do you think of the finished wreath?

What I love is that I can remove and add foliage and berries as the month progresses and nature begins to adapt to the fall of the year. I'll be using the same base for my Christmas wreath too, but adapting the style and colours to fit the festive season.

Do any of you display wreaths throughout the year?

Hearing the crunch of crisp autumnal leaves under your wellies as you stomp through the countryside has got to be one of life's greatest simple pleasures. The russet and honeyed hues of nature can lift even the gloomiest of skies, but last weekend we were lucky enough to choose a day to revel in these seasonal joys when the sun sat still all day long, and warmed us through our many layers of clothing.

Nestled in the heart of Lincolnshire on the edge of the picturesque Wolds is a small wood where you can crunch leaves and wander beneath the vast canopy of trees to your heart's content. Usually a spot heralding the start of a biking route, Willingham Woods is actually a small slice of countryside where you can escape and explore all year round, though it holds a particular ethereal beauty during the autumn months. You can also take the opportunity (as we did) for an al-fresco hot chocolate still piping hot from the flask and somehow more enjoyable because it is consumed outside.

The rolling fields of the Wolds stretch out like a muddied patchwork quilt in the distance, but inside the wood everything is dense and earthy. Scarlet berries lace the branches that lead you down windy paths, and you are followed only by the rustle of pigeons as they spring from their perches high above the ground. Bella (the pup) was terribly excited as it was her first exploration of the woods, and seeing her paw at the leaves and test the waters of the stream was a joy and we felt like proud parents showing her off to the world.

It's not that having a dog forces us to do things and go places we wouldn't normally, it simply means we are more likely to create opportunities to explore both the surrounding countryside, and the seasons. What could be better than that?

Although this post is excessively late in that we only have a few days left of the month, I still wanted to post it as one of the key seasonal meals of October is served up on the 31st - Halloween. I've never been quite sure what to make of this annual celebration; trick-or-treating didn't really take place in our household as I was growing up and it would often drift by without me or my sister really noticing. However, I'm more than willing to embrace the joys of cooking a hearty meal and partake in a spot of apple-bobbing should the mood take me.  But what to cook?

The obvious choice is pumpkin, and how much simpler could you get than pumpkin soup in a pumpkin? Head over here for a delicious, easy recipe.

Or if you've got a sweet tooth, why not try this pumpkin and ginger teabread - perfect fresh from the oven with a thick smearing of butter that soaks through the crumbs.

If pumpkins and squashes aren't your thing (and despite being an autumnal food-lover they're not my favourite thing in the world), go for something a little less orange and try a chicken and leek pie with celeriac mash. If you've never tried out the glorious vegetable that is the celeriac, make sure you do this year; it's a triumph and works especially well roasted alongside other root vegetables if you're not in the mood for mash.

If you're thinking ahead to Christmas and beyond, why not make the most of a seasonal glut of apples and try your hand at cider making? Darina Allen has the easiest apple cider recipe that dates back to the 19th-century in her recipe book Forgotten Skills of Cooking (featured previously in this post) and I have used this recipe with no problems for the last couple of years. Simply do the following:

• Grate 3kg of apples (the recipe says cooking apples but I used a mix of both) into an enamel/stainless steel/fermentation bucket. I use a food processor to do the grating for me as I make large quantities.
• Cover with 7.5 litres of cold water. Stir with a sterilised spoon every day for a week.
• Strain and stir in 900g sugar, 50g fresh ginger and 3 cinnamon sticks.
• Leave for another day then strain again through muslin.
• Pour into sterilised bottles and seal tightly.

The theory is that making the cider now will provide enough for over the festive period, but if you leave it a little longer I have found that the taste does improve.