Stewed apple

Use up a glut of apples by stewing them with lemon, sugar and cinnamon for use in cooking. Or, serve with yogurt or your favourite bakes and desserts

Date & tamarind sauce (sonth)

Serve this tangy date and tamarind sauce with everything from samosas and pakoras to crunchy street snacks and salads

Quince jelly

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

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It’s a great way to use up a glut of the fruit

Aloo tikki

Enjoy these Indian potato patties, filled with peas spiced with fruity mango powder, with tamarind sauce and fresh coriander relish

Pumpkin spice latte

Get cosy with a pumpkin spice latte, perfect for cold autumn and winter nights. With ginger, cinnamon, nutmeg and pumpkin flavours, it’s a real treat

Devilled eggs

Make devilled eggs to serve at a Boxing Day buffet. They’re filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like

Pumpkin spice

Add pumpkin spice to your favourite bakes, drinks or desserts. With the gorgeous flavours of cinnamon, cloves, ginger and nutmeg, it’s a taste of autumn

Easy biscotti

Make these easy biscotti to serve with coffee, or dip into chocolate and present in a tin to give to family and friends

Whole truffle roast celeriac with cheese sauce & hazelnuts

Try this sensational whole truffle roast celeriac with creamy cheese sauce and hazelnuts. It makes a fantastic alternative vegetarian Christmas lunch or Sunday roast

Pear & almond pavlova trifle

Combine two classic desserts to make this stunning pear and almond pavlova trifle