New season brings with it some exciting ingredients

Along with winter to spring, it is the most significant season changes all year round.

The ingredients that present themselves to us in autumn are incredible. Think blackberry, grouse, pumpkin, gourd, wild mushrooms, cobnut, curly kale, truffle, wild duck, venison, celeriac, apple, chestnut, quince, pear, beetroot, wood pigeon. I could go on!

This year we've been blessed by a brilliant summer. It seems as though it stretched from May until October. It's been hot and mild for a long time.

That's been great for many of our farmers, who have reaped bumper crops.

There's been beautiful produce available for the summer months. One of my favourites of the summer was British tomatoes: they've never tasted so good and they were great for a long stretch of the summer. I recently harvested the last of mine growing in my greenhouse which I've turned into a fantastic tomato and fennel chutney. Now it's time to get our teeth into some more hearty and robust ingredients.

Last weekend I decided to make a classic for Sunday lunch – beef bourguignon, the slow-cooked stew from Burgundy.

For me it epitomises autumn into one dish. It was hammering it down outside so I prepared the stew and while it was slowly cooking I took my dog out for a long walk.

It didn't matter we were getting soaked because I knew what I had to look forward to when we returned.

While we were away, the rich flavours were all developing. I'd bought a fantastic shin of beef and that was gradually breaking down so that it was meltingly tender. I'd also bought some delicious smoked bacon from one of my local butchers, which added a wonderful sweet, smokey, saltiness to the stew.

When we got home we had one of the best dinners we've eaten this year. It was an absolute treat. Just to clarify 'we' was myself and my partner. Unfortunately it was too good to share with my dog!

Local shops, farm shops and markets are selling the best seasonal produce right now – it's time to stock up and make the most of what's on offer. We may have finally said goodbye to the sunshine, but the dazzling array of ingredients that are available right now will help to lighten up the dark autumn evenings.

* Will Holland is a multi-award winning Shropshire chef who earned a Michelin star before the age of 30. His new Bridgnorth restaurant will be opening in spring 2014.