Health & Happiness: There’s an autumn feeling in the Inishowen air

Autumn seems to arrive first in the light. The evenings take on a deeper gold, the hills begin to change colour, and even an ordinary drive home can look different when the sky catches that soft autumn glow.

There is still warmth in the days, but the mornings are cooler, the evenings are drawing in, and there is that unmistakable feeling that the season is beginning to turn.

As we move towards the autumn equinox, we are right in that lovely in-between stage. Summer has not completely disappeared, yet autumn is beginning to unfold around us.

The equinox marks the point when day and night are roughly equal in length, before the darker evenings gradually take over. Here in Inishowen, you can already see the change in the hedgerows, the hills and the quieter beaches.

It is still mild enough to enjoy plenty of time outdoors, but there is also a sense of preparing for the colder months ahead.

That transition happens in the kitchen too. We are not quite at the stage of wanting heavy winter food every day, but our appetites start leaning towards something warmer and more nourishing.

Apples, pears, carrots, parsnips, beetroot, squash, sweet potatoes and other root vegetables all come into their own, along with hearty grains, beans and lentils.

It is a good time to start adding a few autumn habits back into the week rather than changing everything at once.

One thing I have tried myself and now use quite often for the family is a homemade ginger shot. It is fresh, zingy, and definitely puts a little pep in your step, particularly first thing in the morning.

A little fresh ginger goes a long way, and making it at home is straightforward.

Family Ginger and Citrus Shot

Ingredients: a thumb-sized piece of fresh ginger, juice of 1 orange, juice of half to one lemon, around 100ml water, and a little honey to taste.

Method: Peel and roughly chop the ginger, then blend everything together until smooth. Strain if you prefer it without the ginger fibres. Keep it covered in the fridge and use within a few days.

To serve: Adults can have a small amount as a shot. Alternatively, put some into a cup and top up with warm water and a little honey.

For younger children: I like to turn it into what we call “superhero juice”. Dilute a small amount well with lukewarm water, add a little honey if needed and serve it with a straw for added encouragement.

Honey should not be given to children under 12 months.

There is no magic drink that stops every autumn cough or sniffle, but ginger adds plenty of flavour and contains naturally occurring plant compounds, while citrus fruits provide vitamin C.

More importantly, it is an easy way to make something fresh at home and can be adapted to suit the family.

Herbal teas also start making a welcome return around now. Peppermint, chamomile, lemon and ginger are useful ones to have in the cupboard, while fresh lemon, orange slices or a little honey can make them more inviting.

On days that are still surprisingly warm, they can even be allowed to cool and served over ice.

Soup is another easy way to move into the season without jumping straight into heavy winter meals.

A root vegetable soup with a little ginger and turmeric is particularly good at this time of year. Carrots, parsnips, sweet potato, onion and perhaps some butternut squash give plenty of natural sweetness and colour. Ginger and turmeric add warmth without needing to dominate the flavour.

Roasting the vegetables before adding the stock is worth the extra few minutes. It allows them to brown slightly and brings out more of their natural sweetness. Then simply add stock, simmer until tender and blend until smooth.

A little coconut milk, cream or natural yoghurt can be added at the end depending on what you have.

This is also where a heavy cast iron pot can be useful. Lidl currently has cast iron casserole dishes available, and they are especially suited to autumn cooking because they hold and distribute heat steadily.

You can soften onions, brown vegetables or meat and then allow everything to cook gently in the same pot. That slower, even cooking can help build deeper flavours in soups, stews and casseroles.

And while we may not need it every day just yet, this is also the perfect time to bring the slow cooker back out of the cupboard.

Few things are handier once the days get busier and colder. Beef can be left cooking slowly until tender, while stews, casseroles, chilli, chicken dishes and vegetable curries all work particularly well.

There is something very satisfying about putting dinner on earlier in the day and knowing it is quietly taking care of itself while you get on with everything else.

We are still in the gentler part of autumn. There will hopefully be plenty more mild afternoons, walks, trips to the beach and evenings when the heavier coat can stay at home. But the deeper part of the season is coming, followed not too far behind by winter. That does not mean rushing it. It simply means being ready for it.

Stock the cupboard with the teas you like. Make a batch of soup. Bring the slow cooker back into circulation. Pick up the good apples and root vegetables when you see them. Keep getting outside while the days still hold that little bit of warmth.

Autumn is only beginning to unfold. And perhaps that is the best part – we still have the whole season ahead of us.