The weather is cooling, the leaves are falling, and the kitchen is calling. Make the most of things getting a little cosier with our new baking guide and other wonderful autumnal recipes.

Show us your mussels

If you think you can’t improve on a classic moules frites, allow us to introduce you to mussels & ’nduja. Swapping a pool of garlicky white wine sauce for a fiery bath, this smoky sauce is a perfect contrast to briny mussels – plus, it’s silly easy to make.

Make mussels & ‘nduja

Bring on baking season

There’s nothing like the onset of autumnal (read, baking) weather or the school bake sale competition to get you reassessing your own skillset. Enter our brand new, complete baking guide – covering everything from the basics to perfect pastry. You’ll be a black belt in breadmaking in no time.

Check out our sparkly new baking guide

DINNER TONIGHT

Round of squash, anyone?

Comforting, autumnal, and you could probably make it with your eyes closed? Count us in. This squash & sage puff pastry tart ticks all the boxes for a weeknight winner.

Make squash & sage puff tart

SIP OF THE WEEK

Smooth like Shiraz

Usher in autumn’s flavours with a wine that’s fit for the job. This fruity, ruby Shiraz is packed full of blueberries, blackberries and liquorice, with a velvety finish that washes down any number of spiced dishes rather nicely.

Shop The Hedonist Shiraz

This week on Dish

Homegrown Hollywood star Daisy Edgar-Jones adores a good roast and all things Japanese, so Angela doubles her delight by cooking up miso, lime & herb butter-roasted spatchcock chicken.

See the recipe

SHOPPING

Things we're buying this week

SHOPPING

Things we're buying this week

Food Editor Katie Bishop shares her favourite products to buy now.

Seafood & Eat It Simply Marinated MSC Anchovy Fillets

“Plump, silky-soft, tender and tangy, these marinated fillets are so addictive. I can’t resist them straight from the tub with a glass of chilled vermouth, or on fresh bread spread with butter.”

Shop Seafood & Eat It Simply Marinated MSC Anchovy Fillets

Del Monte Peach Slices in Juice

"Comfortingly nostalgic, these are surprisingly handy in a modern kitchen too. Chargrill and serve with salty charcuterie; blitz into a spicy, tangy glaze for meats; or bravely swap for pineapple on a Hawaiian pizza – yes really, it’s good.”

Shop Del Monte Peach Slices in Juice

Karyatis Extra Virgin Olive Oil

“Robust and well-balanced, this is harvested in the southwestern Peloponnese in Greece. It’s perfect for everyday use and, unusually for an extra virgin olive oil, really handy when it comes to cooking, frying, grilling and baking.”

Shop Karyatis Extra Virgin Olive Oil

Buckwud Organic Canadian Maple Syrup

"As a self-confessed maple syrup fan, this organic option is worth the award-winning hype. Its deeply buttery caramel flavour is pretty irresistible, especially drizzled liberally over shatteringly crisp streaky bacon.”

Shop Buckwud Organic Canadian Maple Syrup

IN MY BASKET

No. 1 Summer Honey is Alex Szrok's favourite early autumn flavour

Waitrose Cook Alex Szrok uses No.1 British Summer Honey to make classic madeleines

“With their cheeky pale bumps, Madeleines are perfect little cakes. Our No.1 Summer Honey gives them a hedgerow perfume that tastes like dappled sunlight. I also think honey is about as close as you can get to actual magic: ancient, powerful and almost too delicious. Make them, please.”

Shop No.1 British Summer Honey

Beat the back-to-school scaries

September’s issue of Waitrose Food has landed, and it’s all about the best bits of getting back into routine. Pick up your free copy, worth £5, with a My Waitrose card.

Join the club