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Autumn

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Chicken, squash and blackberry spelt salad
Chicken, squash and blackberry spelt salad

This hearty salad uses wholegrain spelt as its base, which not only lends a lovely nuttiness but is also a great source of protein and fibre

Recipe by Abigail Spooner

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Serves: 2
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Mulled cider
Mulled cider

Cider, ginger, spices, orange and brown sugar gently simmer together to make this easy, warm drink. Perfect for cosy autumn evenings!

Recipe by Spencer Lengsfield

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Serves: 8
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Braised duck legs with potatoes and preserved lemon butter
Braised duck legs with potatoes and preserved lemon butter
Roasts aren’t just for the weekend – cooking the meat and potatoes in one pan keeps this mini version simple. Finish with a tangy lemon butter sauce

Recipe by Nadine Brown

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Serves: 2
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Sticky pomegranate chicken thighs and cabbage
Sticky pomegranate chicken thighs and cabbage
This dish is sweet, tangy and smoky, with sticky chicken thighs, braised sweetheart cabbage and crispy potatoes. Finished with crumbled feta, it’s the definition of low effort, high reward

Recipe by Spencer Lengsfield

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Serves: 2
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Chinese chicken and corn soup
Chinese chicken and corn soup
A speedy, creamy and comforting recipe. Packed with both chicken breast and eggs to keep you going, this is perfect as an office lunch or for chilly autumn evenings

Recipe by Spencer Lengsfield

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Serves: 8
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Skeleton cupcakes
Skeleton cupcakes
If you’re after a Halloween bake that not only looks the part but also tastes great, these almost-black chocolate cupcakes are the perfect solution – and you’ll be the talk of the street with the trick-or-treaters!

Recipe by Sarah Akhurst

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Makes: 10
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Low-waste butternut squash and sage rigatoni
Low-waste butternut squash and sage rigatoni
The crispy paprika-spiced skins add a lovely kick alongside the autumnal flavours of sage and squash. We just love the way the creamy sauce nestles inside the pasta

Recipe by So Vegan

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Serves: 4
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Treacle and fig scones with whipped treacle butter
Treacle and fig scones with whipped treacle butter
The treacle adds a lovely warming toffee-like flavour to these puffy, light scones studded with pieces of sticky dried fig.

Recipe by Sarah Akhurst

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Serves: 16
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Frying pan toad in the hole
Frying pan toad in the hole
When sage is cooked, the favour mellows. Here, it adds a burst of herby freshness to this British classic of sausages smothered in batter

Recipe by Tamsin Burnett-Hall

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Serves: 2
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