Whilst Asian pumpkin is only available at Asian grocers and some supermarkets, but you can easily apply this recipe to any type of pumpkin or squash.
Tom Booton, Head Chef of Alyn Williams at The Westbury reveals his recipe for tender venison paired excellently with succulent flavours of autumn.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
All vegan, all delicious. Make a batch of these sweet potato brownies with chickpea cookie dough and enjoy a healthy baked beauty. Or three.
An excellent starter course for any meal, this plate packs a palate punch both visually and in terms of taste.
This beef tenderloin dish from Andy McLeish is a real earthy delight, with vibrant butternut squash paired with beef, mushrooms and mild Treviso.
Adam Byatt serves this delicious venison loin recipe as a warm salad starter, but it could easily be scaled up to make a beautiful main course paired with mounds of creamy mashed potato.
This is a healthy take on the classic and so tasty. The nut base is addictive; if you have any spare, roll it into balls and eat them as energy snacks.
Truffled heaven – Jun Tanaka’s orecchiette recipe combines French and Italian techniques for dazzling results.
Marinated fish, vegetables and herbs – this is Mediterranean cuisine at its finest.
Shay Cooper’s stunning chocolate fondant tartlet recipe has a hidden surprise at its core – a delicious hazelnut praline paste that melts as it cooks.
In Finding Fire, Lennox Hastie reveals how he learnt the language of cooking with red hot flames.
This unusual chocolate and coffee dessert from culinary magician Norbert Niederkofler is a true test of skill.
Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out. Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish
Stephen Harris shares his recipe for sumptuously fresh focaccia.
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
Autumnal indulgence. This fragrant apple frangipane tart from Paul Ainsworth will go wonderfully well with a generous dollop of clotted cream.
Grab a fork and pile up a plate – Madeline Shaw’s healthy pancakes are bursting with fresh flavour and nutritious ingredients.
The firm flesh of bream in Nathan Outlaw’s recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas.
This autumnal roast pumpkin salad recipe from MasterChef presenter John Torode comprises meltingly soft pumpkin, curd cheese and roasted onions.