Cinnamon-scented plum jam

This delicately spiced jam is a gorgeous way to preserve the taste of autumn fruits – delicious spread on hot buttered toast or teacakes

Grilled corn with chilli mayonnaise, coriander & feta

Upgrade this classic barbecue side dish by brushing with a spicy, creamy sauce and adding crumbled cheese and fresh herbs

Hot & sour aubergine

This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar

Maple-roasted marrow on cavolo nero salad

Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish

Roasted beetroot with za’atar, chickpeas & harissa yogurt

This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot – a satisfying vegetarian supper for two

Plum & marzipan pie

Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal

Fig, raspberry & cardamom pie

An unusual fruit filling, complemented by Middle-Eastern flavours of rosewater and cardamom, makes for an impressive dinner party dessert

Bramley & blackberry pie

Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry

Basic muffin recipe

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Bread & butter pudding

Transform a stale loaf into this comforting, traditional British dessert, layered up with a rich vanilla custard, dried fruit and lemon zest