Roasted autumn vegetables with Lancashire cheese

A colourful and hearty vegetarian supper dish for autumn – made in one roasting tin, from Roz Denny

Fresh mint & choc chip ice cream

Classic combo, mint choc chip goes luxury with fresh leaves, big dark chocolate chunks and vanilla seeds

Leftover veg & orange cake

A novel way to use up root vegetables is to bake up a sweet, moist sponge with citrus flavours

Chestnut & butternut risotto

This comforting Italian rice supper is a great way to use up leftover chestnuts

Summer sausage rolls

Contains pork – recipe is for non-Muslims only
When the weather is warmer, bring some
sunshine flavours into everyone’s favourite
afternoon tea and picnic snack

Sticky banana & maple cake

This childhood favourite is sticky, indulgent and completely moreish

Carrot & sesame burgers

Burgers are always a barbecue staple, and these sesame-scented ones can be dressed up or down

Japanese salmon & avocado rice

This dish contains the goodness of sushi but
saves you the painstaking rolling and shaping

Medley of summer fruits

Raymond Blanc’s fantastically fruity pudding can be made up to 6 hours in advance

Provencal pumpkin tian

A creamy starter or side dish for 6 people – it works really well with roast meats and chicken

Cheesy bonfire bread

Best eaten fresh, this savoury bread can also be made ahead and frozen – perfect for Bonfire Night

Beef & beetroot curry

This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot