Creamy Chilli Pumpkin Pasta with Chestnut & Sourdough Crumb

This is a comforting, indulgent hug in a bowl, full of the flavours of autumn with a warming kick from the chilli. This recipe is great for using up your leftover halloween pumpkin, but would work equally with any other of the season’s squash (like Crown Prince, Butternut or Delicata). The addition of the chestnut and toasted sourdough topping adds another dimension.

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Sod the ‘Coronation Quiche’ – Make This Instead: Leek, Walnut & Perl Las Tart

The official recipe for King Charles’ Coronation has been revealed – and it’s an odd sounding broad bean, spinach and tarragon quiche. But aside from the fact that the UK has been facing huge egg shortages recently, there’s also the issue that broad beans aren’t even in season at this time of year…

If you fancy baking something a bit more seasonal – using local Welsh produce – give this delicious Caramelised Leek Tart with Walnut Pastry and Perl Las cheese a go instead.

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Four easy ways with Wild Garlic

Wild garlic season is in full swing right now. If you’re lucky enough to live near a patch, gathering up some wild garlic whilst you’re out for your daily walk / run / cycle can set you up for a fun afternoon of finding delicious ways to make it last for weeks to come.

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Recipe: Leftover Brussel Sprout Omelette with Sour Cream & Chive Dip

This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.

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