Pumpkin is a great ingredient for autumn cooking. Once roasted, it has a lovely sweet and earthy flavour that pairs beautifully with this tangy gochujang marinade. If you don't have any culinary pumpkins to hand, butternut squash is a delicious substitute.
This versatile chutney gets even better as it ages and matures. Make a batch now for the perfect accompaniment to your festive cheeseboard.
Here's a chutney with a difference! It's actually a rich fruit compote made with frozen berries and infused with sloe gin. The sour-sweet flavours balance wonderfully with a variety of cheeses and it's so easy to make. Prep in 20 minutes then allow to cool before your guests arrive – they'll be intrigued and impressed!
Here's our version of the Bloody Maria – a twist on the classic Bloody Mary cocktail that features tequila in place of vodka. There's still the savoury-tomatey flavours you love in a Bloody Mary – with a spicy, Mexican-style edge! It's the perfect drink to serve at grown-up Halloween gatherings and Bonfire Night parties.
Tabbouleh is a wonderfully flavoursome and fragrant sharing dish for summer feasts, but is delicious enjoyed all year round. This autumnal twist features sweet Cox apples and earthy kale. Keep it in the fridge for a wholesome lunch or serve it as part of a get-together meal.
Whip up a healthy feast for two in just 15 minutes using storecupboard ingredients with this one-pot tomato pasta
Maris Piper potatoes aren't just for roasties! This dreamy vegan curry stars this special variety of spud, with a creamy white flesh that holds its shape well when cooked in a curry. Our super-easy recipe uses a jar of Massaman curry paste and a tin of coconut milk for signature Thai-style rich and fragrant flavours. One to try for your next curry night in!