Autumn

Celeriac is one of those ingredients that people like but they don’t really know what to do with. They usually just end up mashing it, but North Yorkishire-based chef Ruth Hansom loves using it to make a dauphinoise, and this starter is a nicer, more elegant version of that

This hearty veggie soup will warm you up on a chilly day

This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets

A crème fraîche spider web adds a striking yet easy-to-achieve effect to this autumnal soup. Serve to your guests to warm them up on a cold and frosty evening

This recipe is like a Middle Eastern linguine alfredo. Tahini works really well as a substitute for double cream in pasta sauces, providing that lovely silky richness with added depth of flavour

Make celeriac the star of the show by roasting it whole and drizzling liberally with an autumnal pesto. Serve as a vegetarian centrepiece, or as a side to a more traditional roast dinner

It may sound a surprising ingredient for a dessert, but parsnips give these indulgent little puds a subtle earthy sweetness. Why not ask your guests to try to guess the secret ingredient?

Satisfying, simple and delicious. Prepare to be bowled over by this nourishing soup