
October recipes
Showing items 1 to 24 of 80
Mustardy salmon with beetroot & lentils
Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Pumpkin & bacon soup
The soft, sweet flesh of the Crown Prince pumpkin is perfect for this silky soup, butternut or onion squash are good alternatives
Pumpkin cheesecake
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
One-pot roast guinea fowl
A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like
Apple jam
Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes
Pumpkin muffins
Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too
Maple pear, pecan & mascarpone roulade
Try the combo of pecans and maple syrup with juicy pears and a light-as-air sponge in this impressive roulade. It's great with a cuppa or served as a pudding
Creamy pumpkin pasta
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Pear & blackberry crumble with bay leaf custard
Celebrate autumn with a comforting pear and blackberry crumble. A crunchy oat and nut topping and bay-infused custard make for a stunning dessert
Pumpkin spice cupcakes
Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice
Pear, walnut & blue cheese tart
Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course
Goat’s cheese, pear & walnut tartines
Top toasted sourdough with goat's cheese, honey-roasted pears and walnuts to make these tasty tartines. They take just two minutes to prep and deliver one of your 5-a-day
Pear & chocolate flapjack crumble
We can't resist a crumble when the weather gets colder. Make this pear and chocolate flapjack crumble using just five ingredients – simple and delicious
Vegan sticky toffee pear pudding
A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd
Spiced pear chutney
This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn
Homemade apple pie
Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.
Rhubarb & apple crumble
Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you’d prefer
Apple & almond crumble pie
Combine fruit pie with apple crumble to get the best of both – a warming dessert that slices neatly and delivers two textures of pastry
Pork & apple burgers
Our budget-friendly pork and apple burgers are perfect for an easy and delicious family supper. This easy midweek meal takes just ten minutes to prepare
Apple turnovers
Treat family and friends to these moreish apple turnovers. With an apple and cinnamon filling encased in puff pastry, they're delicious served with ice cream
Dorset apple cake
Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.
Roast quince fool with madeira
Layer up quince laced with madeira wine and creamy Greek yogurt for a great autumnal dessert. Top the fool with toasted hazelnuts for added crunch
Apple & blackberry jam
Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast
Quince & rosewater jelly and quince paste
This makes two preserves in one, as pulp left over from making the jelly is used to make quince paste, also known as 'membrillo' in Spain