What's in season in October? Plenty of leafy greens like spinach and kale as well as Autumn staples like butternut squash, leeks, and – of course – pumpkin.
Hasselbacking BNS is the way forward. The tops get all squidgy and charred, while the inside is perfectly cooked. Served with the freshest chimichurri dressing.
This vegetarian curry is so simple and one of the most delicious things you can do with a pumpkin. Serve it over our favourite rice, Tilda Pure Basmati.
Great if you've ever got some leftover butternut squash kicking about. Topped with crispy smoked bacon & parmesan, this is the savoury brunch of your dreams.
Leftover pumpkin is put to use in these stuffed pasta shells. Topped with the crisp seeds to minimise waste and maximise texture, this dish is a worldie.
Celeriac and leeks are layered with a lush garlic sauce and baked until bubbly in this dauphinoise-inspired dish. The crisp breadcrumbs and Gruyère are crucial.
Roasting and then blending your butternut squash creates a beautiful rich creamy sauce. Topped with crispy sage leaves this plate of food is something else.