A versatile weapon in the Herbivore kitchen, the nasturtium. Keeps blazing strong into the autumn when so many other plants have fallen by the wayside and is useful in many ways. This weekend the leaves and flowers are going to garnish the white bean and chard cassoulet: the warm pepperiness providing a sharp contrast to the smoothing sweetness of the sauce. Meanwhile I’ll be pickling the seed pods to use as a British version of the caper – little blasts of salty heat to pep-up autumn and winter dishes. This weekend’s menu here.