This striking dessert recipe from Michael Wignall sings the praises of a too often overlooked British fruit – the bilberry.
Nud Dudhia serves up his fantastic churros recipe with a meltingly rich chocolate ganache sauce, cinnamon sugar and fleck of flaked almonds.
Souperb. This does take a bit of preparation, but it is totally worth it for the real depth of flavour. The roasting of the squash and the garlic brings out an intense, smoky sweetness that runs throughout the dish.
Rustic and seasonal – this butternut squash tart is the perfect serving of creamy comfort.
This vegan crème caramel recipe is spiked with espresso for a delicious dinner party dessert, served with pistachio biscotti on the side for a little extra crunch.
José Pizarro shares his recipe for a silky civet of venison with ceps “Civet is…
This stunning salmon meen moilee recipe from Atul Kochhar is served with a crispy crab croquette for an extra flavour of the sea.
Fighting off an autumn cold? There’s no denying the effect wasabi can have on the respiratory system. Here, the flavours of salmon and wasabi are a perfect match
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
Fire up the frying pan! This stunning pan-roasted hake recipe from Julien Carlon of Cigalon is a delicate dish with perfectly balanced flavours.
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.