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.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
If you enjoy your burgers with a kick, this spicy potato burger is a must-bite.
Nuno Mendes’ aubergine and courgette piso rolls are a bite of Portugese culture, wrapped up in a fluffy sweet potato roll.
Solla Eiríksdóttir’s raw root salad is a feast for the senses.
This soft-boiled egg asparagus & pecorino toast recipe from Posh Toast is simple and speedy. And to ‘toff’ it off, delicious with it too.
This raw trevally salad with pomegranate is refreshing, simple and speedy. Let the devouring begin.
Emily Kydd’s roasted vegetable pesto rice is packed full of vitamins and fresh flavours. The nutty pesto adds the perfect finish, creating a lusciously healthy recipe.
Combine the best British produce with classic Spanish ingredients – this cheese from the Basque Country complements the asparagus perfectly.
Buffalo cheese and velvety beetroot pair beautifully in this spring salad.
Entirely plant-based, Icelandic chef Solla Eiríksdóttir’s vegan burgers with root vegetable fries make a delectably filling feast.
Lap up the flavours of this roasted sweet potato, bulgur wheat & cauliflower rice salad.
By blitzing the cauliflower in a food processor, you create a fluffy, rice-like texture that cooks in half the time – the perfect substitute!
This colourful salad has a delectably tart flavour, courtesy of the added pomegranate molasses.
Start your day the healthy way with Kimberly Parsons’ Dukkah eggs with broad bean & avocado mash.
Sink your teeth into spring with Lennox Hastie’s tender asparagus & mussel cream with rye.
Celebrated Icelandic chef Solla Eiríksdóttir provides a fresh and modern take on typical tacos with this raw plant-based dish.
Adam Handling shares his recipe for ‘Mother’, a salt-baked celeriac made with truffled cream cheese and soft dates.
Salad with soul – yuzu kosho is a fermented paste made from ground yuzu citrus peel and green chillies.
Ideal for a wintery feast, the hazelnut oil in this dressing intensifies the nutty taste and moistens the vegetables.