Dairy-free

A suitably monstrous-looking treat for Halloween – and far healthier than the usual bucketloads of sweets and chocolate

Often called Scotland’s national soup, cock-a-leekie dates back to the 16th century and remains a traditional course at Burns Night and St Andrew’s Day suppers. However, it likely began life in France, as a chicken and onion soup. Rice or barley is sometimes used to make it thicker, while prunes are a hotly contested addition.

Think you’re too busy to make mash from scratch? Chop your potatoes into 2.5cm chunks and cook them in a pan with the lid on – they’ll be ready in a fraction of the usual time.

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

It’s also worth reserving the pineapple juice that comes in each tin – you can bubble it down as a syrupy glaze for a cake, use in place of lemon juice for a tropical tang or whisk into this sweet and salty stir-fry sauce

A Middle Eastern-inspired spin on meatballs and pasta. Leftovers taste even better the next day

Gochujang is a fermented red chilli paste, popular in Korean cooking. Tossing the noodles in the delicious sweet and spicy juices from the roast chicken means there’s flavour in every bite, while the salad garnish adds a welcome crunch

The perfect option for an alfresco lunch in the sun – serve it with crunchy bread as a meal on its own, or as a delicious side for grilled pork chops or barbecued chicken

This recipe is easy to adapt with your favourite ingredients – toss in some plump prawns for that classic paella feel, or add some garden peas for a pop of colour.