Truffled parsnip & brioche pudding with hazelnut & thyme butter

This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish

Cauliflower & chestnut soup

This creamy, vegetarian soup, from Becky Lovatt, is a great way to use up leftover chestnuts, or use freshly roasted chestnuts for a more intense flavour

Pumpkin pie s’mores

We combined two of America’s best sweet exports – autumnal pumpkin pie and melty marshmallow s’mores

Malt hot chocolate s’mores

Try a twist on American-style marshmallow and chocolate s’mores by swapping the traditional crackers for malted biscuits

Banoffee s’mores

We love a classic American-style melty marshmallow s’more, so we created our own banana and toffee version with caramel sauce and chocolate oat biscuits

Cheese & bacon s’mores

Contains pork – recipe is for non-Muslims only

If you think an American-style s'more sandwich has to be sweet, think again. We swapped marshmallow and chocolate for crispy bacon and melted camembert…

Cookie base classic s’mores

Ever tried an American-style marshmallow s’more? It’s a Bonfire Night-friendly stack of sweet joy, with cookies and chocolate spread thrown in for good measure

Lemon meringue pie s’mores

We gave classic American marshmallow s’mores a citrussy makeover by adding lemon curd, and swapping the traditional crackers for shortbread biscuits

Margherita s’mores

We gave American-style s’more marshmallow sandwiches a savoury makeover. This version with pizza flavours is ideal for dipping into tomato soup

Melty ploughman’s s’mores

We took the classic cheese and pickle lunchtime combination and turned it into a savoury version of classic American marshmallow sandwich, the s’more

Spinach & ricotta rotolo

Theo Randall shares his recipe for a classic Italian dish that transforms homemade pasta into something special – our step-by-step instructions make it easy to follow

Halloumi & red cabbage steaks

Thickly sliced wedges of roasted cabbage make a satisfying yet easy vegetarian dinner – served on a bed of herby, zesty quinoa