A utumn is a time of year when our meze plate becomes more comforting and generous, with earthy beetroot, sweet squash and woody mushrooms. The cooking is simple, but the flavours and textures are layered and kept lively with sharp vinegars and citrus. Each one of today’s dishes is considered individually, but also in the context of the plate as a whole, and how each element relates to the others to achieve balance and harmony. And, of course, always serve with pitta or flatbread to scoop up every last morsel.

Served together, this meze selection should feed four generously.

Beetroot, apple and mint

Sam and Sam Clark’s beetroot, apple and mint.

Raw beetroot has an earthy sweetness and plenty of crunch that works particularly well with the acidic sharpness of a granny smith. Mint lifts and toasted walnuts bring richness. A good, sweet-sharp vinegar and olive oil are really all the dressing this needs.…