Roasted pumpkin with fennel and thyme

Pumpkin is probably my most favourite vegetable, for its natural nutty sweetness and capacity to absorb flavour. I love it in soups, curries, as part of a traditional baked dinner slathered with gravy, and roasted with spices and garlic and herbs as in this recipe. In my part of the world there are a number…

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Maple roasted pumpkin with farro

There is something very satisfying about autumnal food and this maple roasted pumpkin with farro has a richness and depth that is just right for cooler nights and warm days –  the essence of my favourite season. Summer has had a very long tail this year, and I am very much enjoying the cooler weather we have recently been…

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Plum tart

This luscious tart marries gently roasted vanilla plums with a crisp puff pastry and a rich creamy filling. With the last of the season’s plums now available it seemed opportune to make this tart for an autumnal dessert. Find the recipe for the plums here, but you could also roast peaches or apricots the same way…

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Figs with honey, yoghurt and toasted almonds

Figs are one of the most beautiful fruits. Unctuously sweet and perfumed, they are also tender and very luxurious. Unless you have a fig tree they are an extravagance as they are so expensive, but for the short season when they are available, as an occasional treat there is nothing better. Give me figs over chocolate…

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Sugar plums poached in verjuice

Sugar plums are beautiful, sweet little plums that have their short season in late summer and early autumn. I could not resist buying them when I saw a box for sale in the fruit shop. They are delicious to eat fresh, because their skin is not at all bitter, but are also gorgoues poached. I…

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Peanut butter biscuits for an autumn afternoon

The weather has turned in my part of the world and my thoughts have turned to food that warms the body and the soul. These peanut butter biscuits are quite plain in their appearance and are made with simple ingredients that would be in many people’s pantries. My recipe is based on one from a Women’s weekly…

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Roasted beetroot with hazelnuts and thyme

Until I was in my twenties, the only beetroot I had ever eaten was tinned and sliced, served on a hamburger and my first experience of roasted, fresh beetroot was a revelation. This way of cooking them seems to bring out their natural sweetness and nuttiness, and they taste wonderful. Hazelnuts provide a satisfying crunch…

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