Spiced pickled shallots

If you like pickled onions you’ll love this easy preserved shallots recipe – perfect with cold meats or alongside a ploughman’s lunch

Green tomato chutney

This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice

Cinnamon-scented plum jam

This delicately spiced jam is a gorgeous way to preserve the taste of autumn fruits – delicious spread on hot buttered toast or teacakes

Grilled corn with chilli mayonnaise, coriander & feta

Upgrade this classic barbecue side dish by brushing with a spicy, creamy sauce and adding crumbled cheese and fresh herbs

Hot & sour aubergine

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

Maple-roasted marrow on cavolo nero salad

Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish

Roasted beetroot with za’atar, chickpeas & harissa yogurt

This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot – a satisfying vegetarian supper for two

Plum & marzipan pie

Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal

Fig, raspberry & cardamom pie

An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert

Bramley & blackberry pie

Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry