Autumn

The crispy paprika-spiced skins add a lovely kick alongside the autumnal flavours of sage and squash. We just love the way the creamy sauce nestles inside the pasta

Pronounced ‘bee-goss’, this flexible and forgiving stew is based on a traditional Polish recipe. The flavour is even better the next day

Use a dense variety of pumpkin or squash here, not the giant lantern type, which have watery flesh and little flavour

This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets

Deliciously nutty barley contains soluble fibre, while garlic is good for cholesterol and blood pressure. Carrots add flavour and vitamins without spoiling the colour of the beautifully creamy barley

This recipe is like a Middle Eastern linguine alfredo. Tahini works really well as a substitute for double cream in pasta sauces, providing that lovely silky richness with added depth of flavour

Aubergines, courgettes and peppers are stuffed with herbs and fresh pesto in this veggie recipe from chef Bettina Campolucci Bordi. Serve with crusty bread, rice or quinoa on the side

Not to be confused with the Italian ragu, which is a meat-based pasta sauce, this hearty, slow-cooked French-style stew is great for freezer-friendly batch cooking

Tender, pull-apart brisket goes beautifully with mulled wine spices. Serve with slaw and wraps