After our decidedly un-summery summer, September’s sweet and luscious produce is here to soothe any lingering frustration. It’s time for figs, damsons, and of course, blackberries, apples and pears, but my two most loved Indian Summer players are always raspberries and tomatoes. They heralded the start of summer back in June, and cheerfully prolong it now, bright with colour, flavour and sweetness. Even if full sunshine may have been lacking as they grew, I find they both taste best at this time of year. At the market in Mortagne au Perche, abundant, late ripening raspberry crops, sold in kilo trays, dare you not to make jam. And the summer stall dedicated only to tomatoes and basil, although quieter, is still selling huge Coeur de Boeuf (Beefhearts) smaller Noire de Crimée, chilli pepper shaped Cornue des Andes and gorgeous pink-yellow pineapple varieties. I’m making the most of this easy bounty, using my Neff induction hob and oven to provide the perfect crisp contrast to its soft and juicy textures in crumbles and tart crusts.