Gingerbread cookies

Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle

Pasta e fagioli

Make this vegan soup in the slow cooker for a super-easy, healthy supper. Packed with veg, pasta and beans, it's a satisfying soup for winter

Roast pork with crushed grapes, marsala & juniper

Contains pork – recipe is for non-Muslims/non-pork eaters.

Try Diana’s autumnal roast pork recipe, made with crushed grapes, marsala wine, rosemary and juniper berries. It’s a lovely dish for long, lazy Sunday lunches

Squash, chickpea & coconut curry

Cook up this vibrant vegan curry that makes the most of autumnal squash. It's ideal for a meat-free Monday dinner when served with flatbreads

Devilled eggs

Soak these devilled eggs in food colourings to make Halloween nibbles that look fabulously ghoulish. They taste great with a seasoned mayonnaise filling

Halloween cheeseboard with creepy crackers

Pick a blue-veined cheese and a charcoal-coated one to serve with homemade crackers on this Halloween-themed cheeseboard

Smoky spiced veggie rice

Try this vegan take on a jambalaya, full of fiery and smoky flavours and bursting with vegetables. It's healthy, low in fat and calories, yet big on flavour 

Old Delhi-style butter chicken

Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world

Ghost cake

Get seasonal and spooky with this simple but effective ghost cake – the perfect bake for a Halloween party with friends

Creamy chicken, bean & leek traybake

Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers

Curried fishcakes

Make a batch of these spiced cod fishcakes and freeze them for busy weeknights. Serve with salad and coleslaw for a tasty family meal

Lamb chops with chilli & Ligurian broad bean pesto

Impress dinner guests with these lightly spiced lamb chops served on a bed of broad bean pesto. Serve with fennel fronds, a drizzle of olive oil and lemon