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Food magazine recipes
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Wild garlic sausages with caramelised onion lentils
Smoked salmon & chicory salad with yuzu dressing
Hot honey mushroom stir fry
Tenderstem & vodka sauce pizza
Pumpkin pie with bourbon whipped cream
Blackberry & apple hand pies
New York-style yogurt cheesecake with blueberry compote
Black grape & lime pie
Ghostly chocolate traybake
Squash & spice sticky buns
Charred squash 'nachos'
Squash noodle soup
Spiced squash wedges with labneh & mint
Squash & black garlic mac 'n' cheese
Toad in the hole
Beetroot & yogurt papdi chaat
Jerusalem artichoke tuk with coriander & peanut chutney
Scalloped potatoes with anchovies & saffron
Grape & ginger upside-down cake
Roast duck legs with grapes
Smoky celeriac chips
Celeriac & spelt soup
Beetroot, goat's cheese & walnut tart
Autumnal fattoush-style salad
Ristretto Manhattan
Plum & tomato salad with furikake
Chargrilled pepper salad with spiced chicken
Borlotti amatriciana
Scones
Chocolate cake
Plum & ginger galette
Fig & yogurt traybake
Masala prawn naan
Tapenade chicken traybake
Warm beetroot, blackberry & goat’s cheese salad
Clam, cannellini bean & fennel stew
Caesar-style butter beans on toast
Lemony one-pan chicken & rice (tavuk kapama)
Lamb chops with fig & pistachio salsa
Salmon with chargrilled courgettes & Thai-inspired sauce
Cheese straws
Tomato & coriander salad
Roasted baby courgettes on strained garlic yogurt
Ricotta-filled peppers with salsa verde
Roasted red pepper & cashew dip
Ginger & lemongrass chai
Kadhai paneer curry
German-inspired potato salad with sausage & sauerkraut
Cheesy mash with poached eggs
Grape, apple & vanilla jam
Rose rice pudding with caramelised figs
Spiced fig & blackberry preserve
Scotch bonnet & peach vodka soda
Leek & Boursin bucatini