Something crunchy, something sharp, something sweet: Sam and Sam Clark’s autumn meze recipes

Tabbouleh, apple, beetroot, minty yoghurt, oyster mushrooms … a riot of colour and autumnal flavours with every forkful

Autumn 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.