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Made with bright tasting Greek yoghurt and packed with splodges of juicy blueberries, this simple baked cheesecake is sure to go down a treat with all comers.
Perfect for a summertime garden lunch or picnic, this simple savoury tart makes for a deliciously satisfying and quietly impressive option that will please both vegetarians and meat-eaters alike.
Offering a deliberately simple spin on a classic seasonal dessert, this lovely pavlova is a lot easier to make than you’d expect and tastes like summer on a plate.
This delicious salad is a handy option for entertaining midweek, as most of the prep can be done beforehand, leaving you beautifully unruffled when the doorbell rings.
Prunes in Armagnac is a classic French combination that somehow feels very current. Simple to make but best after a few weeks of waiting, these make for a very lovely impromptu dessert – just serve with thick Greek yoghurt or crème fraîche.
The oats in this simple grape and almond cake give it a lovely rich taste and comforting texture, making it ideal for serving in squares with steaming hot cups of tea.
These American-style chocolate ‘crackle’ cookies would be perfect for parcelling up in parchment and giving as Christmas presents or serving up at the end of a festive dinner party with coffee.
This deliciously seasonal chocolate fig pudding cake is a classic chocolate cake at the edges, but the further in to the centre you go, the more puddingy it is – like a chocolate fondant in a slice. It’s also incredibly easy and quick to make yet will make a big impression at any table.
This warm salad is ideal for the chillier days of autumn when you don’t need to go straight to root veg winter stews yet but still need a bit of warmth and substance to your dishes.
With its combination of bright flavours, nutty tones and the richness of the ham, it’s a new stalwart for chillier autumn days
Made using a no-churn method, this baked apple ice cream makes for a deliciously creamy, rich and autumnal dessert option just as it is, and it can be served straight from the freezer thanks to the generous splash of rum in the recipe
This recipe is definitely not the usual way of making a curry – instead of hovering over the stove, you simply add the various components to the roasting tin at a couple of intervals during cooking and walk away. While it does take a fair while to roast, it’s totally fuss-free to make, and it turns out beautifully rich, aromatic and full-flavoured thanks to its time being ignored in the hot oven.
Sort of a hybrid between a pot pie and a fish pie, these tasty little dishes are the ultimate in comfort food, and need only some peas or braised cabbage on the side to make a really satisfying meal.
Made with bullace or damsons instead of sloes, the flavour profile of this ‘hedgerow’ gin is a little less complex than that of sloe gin and it’s ready to drink a lot sooner too, making it great for adding to autumn-themed cocktails or simply serving over ice as a fabulous seasonal tipple. That’s not to say that sloe gin isn’t worth making too in a few weeks’ time – there’s nothing nicer than a thimbleful on a cold dark night in winter – but this simpler alternative is tasting pretty good right now, as a fruity, seasonal segue into autumn.
Smoked over pinewood to achieve its unusual, brewed-over-campfire taste, lapsang souchong tea is great for infusing a fabulously smoky flavour into foods. Try the technique with these deliciously tender lapsang souchong poached chicken breasts, which are ideal for a light supper with friends.
The perfect option for a fuss-free dinner party starter, this gorgeous dip can be made with with smoked salmon or trout and will have all your guests asking for the recipe
