September recipes

What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots

Master the art of making a blackberry pie with our ultimate recipe – we’ve got a few tricks up our sleeve to right some common wrongs

Combine two Italian classics - parmigiana and lasagne - in this veggie bake. It's ideal for batch cooking as you can freeze it before or after baking

Enjoy these blackberry and almond cake slices for afternoon tea, or as dessert served with vanilla ice cream. They're made with fresh blackberries and jam

A sheet of ready-rolled puff pastry makes for a simple speedy supper- we top ours with cream cheese, sage, nutmeg and squash

The flavours of the traditional biscuit are turned into a Swiss roll, with added nutmeg, cinnamon, banana in the sponge and a touch of fig jam

Make a batch of plum gin using a glut of fruit from the garden – it can be enjoyed on its own, in a G&T or mixed with lemon juice and sugar syrup for a plum gin sour

Got a glut? Use this season’s bounty to bake this gorgeous pud – we chose plums, figs, apples and blackberries

Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family

This open fruit tart looks and tastes fantastic for very little effort – frangipane flavours complement sugar plums

Serve our fennel and rocket salad as a side – raw fennel can be fibrous, but finely slicing it before lightly pickling it in lemon juice breaks it down

This baked cheesecake with citrus cream cheese topping is decorated with late summer fruit

Whether you're carving a Halloween pumpkin or have picked up a squash from the supermarket, use the plentiful flesh and seeds in this soup

Scoop out the seeds before slicing and frying the courgettes to achieve a firmer texture in this curry. Nothing is wasted – the seeds bulk out the sauce

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.

Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Balance the sharp flavour of apple with the sweetness of caramel and a tangy soft cheese icing to make these toffee-apple-inspired cinnamon buns

A delicious vegetarian marrow side dish to spice up a main course- it works well with roast lamb or chicken

Available from August, this game bird is best served with a fresh, full-flavoured fruit sauce and a dash of whisky to boot

This homemade chutney is simple to make and is particularly good served with a hard cheese

Dainty sponge bites packed with fruit and topped with crunchy almonds and a light meringue whirl