Easy and comforting autumn recipes for between seasons

Recipes that embrace the soul

As the weather cools and the nights get longer, we turn our attention back to the comforting embrace of soups, slow-cooked stews, and simple oven-baked recipes.

Macaroni and cheese with vegetables

SERVINGS: 4 PREP TIME: 15 min TOTAL TIME: 50 min CALORIES: 588 per serving (approx.) INGREDIENTS 225g macaroni 200g green beans, trimmed and halved 250g cauliflower, broken into small florets 3 tbsp olive oil 50g plain flour 600ml semi-skimmed milk 125g mature cheddar cheese, finely grated (divided: use 100g and set aside 25g) 2 tsp wholegrain Dijon mustard 100g frozen peas 50g chopped kale PREPARATION Preheat the oven to 180°C (160°C fan-assisted). Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 5 minutes. Stir in the green beans and cook for another 2 minutes. Add the cauliflower and cook for another 2 minutes, until the vegetables are tender but still crisp. Drain and set aside. Meanwhile, heat 2 1/2 tablespoons of olive oil in a large saucepan and add the flour. Cook for 2 minutes, stirring, until it starts to smell slightly toasted. Remove from the heat and gradually whisk in the milk to avoid lumps. Return the saucepan to the heat and cook for about 10 minutes, stirring constantly, until the sauce thickens. Stir in 100g of the cheddar cheese and the mustard. Mix well and season with salt. Add the macaroni, cooked vegetables, and peas to the sauce. Mix thoroughly. Divide among 4 small ovenproof dishes or one large dish. Toss the kale with the remaining 1/2 tablespoon of oil and the remaining 25g of cheddar cheese, and sprinkle over the top. Bake for 15–20 minutes, until bubbling and the surface is golden brown.

Pumpkin, sage and chestnut soup

SERVINGS: 8 PREP TIME: 20 min TOTAL TIME: 1 hr 5 min CALORIES: 190 per serving approx. INGREDIENTS For the soup: 1 tbsp olive oil 2 onions, roughly chopped 2 garlic cloves, crushed 800g butternut squash with skin, removed seeds and cut into 2.5cm chunks 2 medium carrots, peeled and roughly chopped 180g canned cooked chestnuts 2 sage sprigs 1.5l vegetable stock For garnish: 2 tsp olive oil A small handful of small sage leaves 100g log of goat cheese PREPARATION For the soup, heat the oil in a large saucepan over low heat and cook the onions for 5 minutes until softened. Add the garlic, pumpkin, carrots, and all but 8 chestnuts. Cook for 5 more minutes. Stir in the stock, sage sprigs, and season to taste. Bring to a boil and simmer for 20-25 minutes, or until the pumpkin is completely tender. Purée the mixture in batches until smooth. Check the seasoning and transfer to a clean saucepan. For the garnish, heat 1 teaspoon of oil in a small frying pan over medium heat. Meanwhile, chop the 8 reserved chestnuts. Fry them for a few minutes until golden brown and crispy. Remove and drain on paper towels. Add the remaining teaspoon of oil and fry the sage leaves until golden brown and crispy. Drain on paper towels. To serve, heat the soup and ladle it into 8 bowls. Garnish with the fried chestnuts and sage leaves. Crumble the goat cheese on top and sprinkle with a little freshly ground black pepper.

Sausage and eggplant lasagna

SERVINGS: 4 PREP TIME: 30 min TOTAL TIME: 2 h CALORIES: 580 per serving approx. INGREDIENTS 2 tablespoons vegetable oil 3 eggplants, sliced ​​lengthwise into thin strips 1 red onion, finely chopped 300 g pork sausage meat 2 garlic cloves, crushed 1 teaspoon dried thyme 2 (400 g) cans diced tomatoes 1 teaspoon sugar 250 g mozzarella cheese, cut into small pieces 25 g Parmesan cheese, finely grated PREPARATION Brush the eggplant strips with 1 1/2 tablespoons of oil and season. Heat a large non-stick frying pan over medium-high heat. Fry the eggplants for 3-5 minutes on each side, until almost soft, working in batches if necessary. Heat the remaining oil in a large pot and sauté the onion for 10 minutes, until softened. Add the sausage meat, cut into small pieces, and cook for 10 minutes, until browned. Stir in the garlic and thyme and cook for 1 minute. Add the tomatoes, sugar, and salt and pepper to taste. Bring to a boil and simmer for 15 minutes, until the sauce has thickened slightly. Preheat the oven to 200°C (180°C fan-assisted). In a deep 23 x 30.5 cm baking dish, arrange one-third of the eggplant slices in a single layer on the bottom. Cover with one-third of the tomato sauce and scatter one-third of the mozzarella over the top. Repeat this layering process twice more, and finally, sprinkle with the grated Parmesan cheese. Bake for 30–35 minutes, until golden brown and bubbling. Serve with a green salad.

Fish stew

SERVINGS: 6 PREPARATION TIME: 15 min TOTAL TIME: 2 h 15 min CALORIES: 231 per serving approx. INGREDIENTS 1 teaspoon rapeseed oil (or sunflower oil) 1 onion, thinly sliced ​​2 jarred roasted red peppers, drained and roughly diced 3 garlic cloves, thinly sliced ​​1 teaspoon grated fresh ginger 1 teaspoon smoked sweet paprika 1/4 teaspoon cayenne pepper 200 ml white wine 2 (400 g) cans diced tomatoes 1/2 teaspoon sugar 2 fresh bay leaves A pinch of saffron 500 g clams 375 g cod loin, cut into 3 cm pieces 350 g raw king prawns Juice of 1 lime, plus extra wedges for serving A small handful of parsley leaves PREPARATION Heat the oil in a large saucepan. Add the onion and cook for 10 minutes, until soft. Add the bell peppers, garlic, ginger, and spices, and cook for 3 more minutes. Pour in the wine and let it boil for 5 minutes. Add the tomatoes, sugar, bay leaves, and saffron. Bring to a gentle boil, cover, and cook for 1 hour and 30 minutes. Remove from the heat, discard the bay leaves, and blend the mixture with an immersion blender until smooth. Return the pot to the heat and bring to a boil. Add the clams, cover, and cook for 5 minutes. Reduce the heat to low and add the cod, prawns, and the juice of 1 lime. Cook for another 5 minutes, until the fish is cooked through and the clams have opened (discard any that remain closed). Adjust the salt and pepper to taste. To serve, cut the remaining lime into wedges. Divide the soup among 6 bowls and sprinkle with parsley.

Stuffed pumpkin

SERVINGS: 4 PREP TIME: 25 min TOTAL TIME: 1 hr 25 min CALORIES: INGREDIENTS 1 large butternut squash 4 tsp extra virgin olive oil A few sprigs of thyme, leaves only 1 zucchini 1 carrot 2 red bell peppers 1 red onion 2 garlic cloves, finely chopped 50g hazelnuts 250g cooked freekeh (bag) A small bunch of parsley, chopped A small bunch of mint, chopped 50g feta cheese For the vinaigrette: 2 tbsp extra virgin olive oil Juice of 1/2 lemon 1 tsp Dijon mustard PREPARATION Preheat the oven to 220°C (200°C fan-assisted). Cut the butternut squash in half lengthwise, removing and discarding the stringy seeds. Place the squash halves cut-side up on a baking sheet and brush with 2 teaspoons of olive oil. Sprinkle with thyme and a little salt and pepper. Bake for 30 minutes. Meanwhile, chop the zucchini, carrot, bell peppers, and onion into similar-sized pieces. Toss them in another large bowl with the garlic and the remaining olive oil. After the first 30 minutes, add the vegetables to the baking sheet with the squash. Cook for another 30–35 minutes, until the squash and vegetables are tender. While the squash is baking, toast the hazelnuts in a dry pan until golden brown and fragrant. Roughly chop them and place them in a large bowl. Add the roasted vegetables, cooked freekeh, and chopped herbs to the hazelnuts. In a small glass, whisk together the vinaigrette ingredients and pour it over the vegetable mixture, stirring to combine. Scoop out some of the flesh from the roasted squash and roughly chop it. Stir it into the freekeh and vegetable mixture and season with salt and pepper. Fill the squash halves with this mixture. Crumble feta cheese on top and serve with a green salad.

Sausage puff pastries

SERVINGS: 32 PREP TIME: 10 min TOTAL TIME: 50 min CALORIES: 143 per serving approx. INGREDIENTS 800g pork sausage meat (fresh sausage type, skinless) 125g dried apricots, finely chopped 75g pistachios, roughly chopped 10g sage leaves, finely chopped 1 tsp nutmeg 2 sheets of puff pastry, 320g each (chilled) 125g caramelized onion chutney, plus extra for serving 1 medium egg, beaten 2 tsp sesame seeds (mixed black and white, or whatever you have) INSTRUCTIONS Preheat the oven to 200°C (180°C fan-assisted). Place the sausage meat in a bowl along with the dried apricots, pistachios, sage, and nutmeg, and mix well with your hands. Adjust the salt if needed. Unroll one of the puff pastry sheets and, keeping it on its parchment paper, place it on a baking tray. Spread half of the onion chutney over it. Cover the entire surface of the pastry with the meat mixture, spreading it evenly. Unroll the second sheet (without the parchment paper) and spread the remaining chutney over it. Place it face down on top of the meat, with the chutney side facing the mixture, aligning the edges well. Gently score the surface, dividing it into 32 squares, without cutting all the way through. Brush with the beaten egg and sprinkle with sesame seeds. Bake for 35–40 minutes, until the pastry is golden brown. Remove from the oven and let it rest for 5 minutes. Cut along the scores to obtain the 32 bite-sized pieces. Serve with a little more onion chutney for dipping.

Apple tarts

SERVINGS: 6 PREP TIME: 15 min TOTAL TIME: 40 min CALORIES: 225 per serving approx. INGREDIENTS 320g buttery puff pastry 125g dulce de leche (Carnation Caramel) 3 cooking apples (e.g., Braeburn), quartered, cored and thinly sliced ​​Optional: Icing sugar, for dusting PREPARATION Preheat the oven to 200°C (180°C fan-assisted). Line a baking tray with parchment paper. Unroll the pastry and cut out 6 circles, 11.5cm in diameter, using a cutter (or a similarly sized cup or bowl as a template). Place them on the tray, leaving space between them. Lightly score a circle 1cm from the edge of each pastry circle with a sharp knife or smaller cutter, without cutting all the way through. Spread the dulce de leche over the tartlets, almost to the marked edge. Arrange the apple slices neatly on top. Bake for 25 minutes, until the puff pastry is golden brown and has risen, and the apples are tender. If desired, dust with powdered sugar and serve.

Pasta with sausages and chicken

SERVINGS: 4 PREP TIME: 20 min TOTAL TIME: 40 min CALORIES: 538 per serving (approx.) INGREDIENTS 300g orecchiette or other short pasta 200g broccoli florets 1 tbsp olive oil 6 chicken sausages or 12 chicken chipolatas 1 zucchini, trimmed and roughly grated 1 tbsp Dijon mustard 3 tbsp crème fraîche 1 tbsp finely chopped chives PREPARATION Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, adding the broccoli for the last 3 minutes of cooking time. Drain and set aside. Meanwhile, heat the oil in a large frying pan over medium heat. Remove the sausage meat from its casings (discard the casings). Add the meat to the pan in small pieces and fry for 7-8 minutes, until browned. Stir in the zucchini and cook, stirring occasionally, for 2-3 minutes, until tender and the meat is cooked through. Add the mustard and crème fraîche to the pan with the meat, followed by the drained pasta and broccoli. Season with salt and pepper to taste. Sprinkle with chives and serve immediately.

Pan plano relleno de 'N'duja'

SERVINGS: 10 PREP TIME: 25 min TOTAL TIME: 1 hr 5 min CALORIES: 483 per serving (approx.) INGREDIENTS For the flatbreads: 500g strong white flour, plus extra for dusting 7g fast-action dried yeast 1 tsp salt 25g butter, melted 100g 'nduja (spicy sausage paste) 125g smoked mozzarella, grated To finish: 200g pineapple, finely chopped 125g smoked mozzarella, grated METHOD Place the flour in the bowl of a stand mixer fitted with the dough hook. Add the yeast, salt, and melted butter, along with 300ml warm water. Mix until a dough forms, then continue kneading for 5-6 minutes, until smooth and elastic. Cover the bowl and let the dough rise for about 1 hour, or until it has doubled in size. Once the dough has risen, transfer it to a lightly floured surface and deflate it. Divide it into 10 portions and shape each into a ball. Make an indentation in the center of each ball and add some 'nduja and grated mozzarella. Fold the dough over the filling and seal well. Then, roll out each filled ball into a round loaf about 20 cm in diameter. Set aside and repeat with the remaining dough. Heat a frying pan over medium-high heat and cook the loaves one at a time for 2-3 minutes per side, until golden brown and slightly puffed up. Transfer them to a board and cover with a cloth to keep them warm while you continue with the rest. Preheat the oven broiler. Place some chopped pineapple and grated mozzarella on each flatbread and broil for 2 minutes, until the cheese is golden brown and bubbly. Serve immediately.

Allied beans

SERVINGS: 8 PREP TIME: 20 min TOTAL TIME: 1 hr 35 min CALORIES: 295 per serving (approx.) INGREDIENTS 450g dried cannellini beans 3 garlic cloves, peeled A small handful of sage leaves 60ml extra virgin olive oil, plus extra for serving INSTRUCTIONS Place the beans in a non-metallic bowl and cover with plenty of cold water. Soak overnight (at least 8 hours). Drain the beans and rinse with cold water. Transfer to a large pot. Add the garlic cloves, sage leaves, and 60ml of olive oil. Cover with plenty of cold water. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally and skimming off any foam that rises to the surface, for about 1 hour, or until the beans are tender and almost falling apart. Drain the beans, reserving the cooking liquid. Remove and discard the garlic cloves. Return the beans to the pot and add enough of the reserved liquid to moisten them and keep them from sticking together. Season with salt (you may need quite a bit) and freshly ground black pepper. Transfer to a serving dish and drizzle generously with extra-virgin olive oil. Add more freshly ground black pepper to taste and serve.

Meatballs with miso and white bean puree

SERVINGS: 4 PREP TIME: 25 min TOTAL TIME: 50 min CALORIES: 410 per serving approx. INGREDIENTS Meatballs 4 spring onions, finely chopped (reserve some for garnish) 2 garlic cloves, crushed 3 cm fresh ginger, peeled and grated 2 tablespoons white miso paste 400 g lean minced pork 2 teaspoons vegetable oil 2 tablespoons soy sauce 1 tablespoon runny honey For the purée: 3 x 400 g cans butter beans, drained and rinsed Juice of 1/2 lemon For the kale: 150 g kale, shredded, removing the toughest stems 2 teaspoons oil METHOD Set the oven to 180 °C (160 °C fan). In a bowl, combine most of the spring onion (reserving some for garnish), the garlic, ginger, miso paste, and ground pork, adding salt and pepper to taste. Form 16 meatballs and place them on a baking sheet lined with parchment paper. Meanwhile, toss the kale with 2 teaspoons of oil in a bowl, spread it on another baking sheet, and bake for 10 minutes, until crisp and lightly golden. Heat the oil for the meatballs in a large skillet over medium-high heat. Fry the meatballs for 10-15 minutes, turning frequently, until golden brown and cooked through.

Add the soy sauce, honey, and 2 tablespoons of water, and let it simmer for 2 minutes so the meatballs are coated in the sticky glaze. For the purée, bring 300 ml of water to a boil in a large pot and add the beans. Simmer for 5 minutes and then mash with a potato masher. Mix in the lemon juice and season with salt and pepper. If necessary, add a little of the cooking water to thin the purée. To serve, divide the purée among 4 bowls, top with kale, and then add the meatballs. Spoon over any remaining sauce from the pan and sprinkle with the reserved spring onion.

Pasta with kale pesto

SERVINGS: 4 PREP TIME: 20 min TOTAL TIME: 40 min CALORIES: 611 per serving (approx.) INGREDIENTS 50g cashews 100g kale, cut into thick strips, discarding the toughest stems 400g wholegrain rice pasta 1 ripe avocado, peeled and pitted 1 small garlic clove, crushed 25g vegetarian hard cheese, grated, plus extra for serving Juice of 1/2 lemon For the seed mix: 1 tbsp vegetable oil 1 tbsp pumpkin seeds 1 tbsp sunflower seeds 1 tbsp sesame seeds (white or black) 1 tsp sweet smoked paprika PREPARATION Cover the cashews with freshly boiled water and let soak for 15 minutes. Bring a large pot of water to a boil and cook the kale for 5 minutes, until tender. Remove the pasta with a slotted spoon and drain it in a colander, leaving the boiling water in the pot. Add the pasta to the pot and cook according to the package instructions. Drain and set aside. Meanwhile, drain the cashews and blend them in a food processor along with the kale, avocado, garlic, grated cheese, and lemon juice. Add 50 ml of water and a pinch of salt and pepper, and blend until fairly smooth. Add a little more water if needed to thin the mixture. Adjust the salt and pepper to taste and set aside. For the seed mixture, heat the oil in a small pan over medium heat. Add the seeds and paprika, and toast for a few minutes, stirring occasionally, until golden brown. Transfer to a plate and let cool. Drain the pasta and return it to the empty pot. Toss with the kale and avocado pesto and divide among 4 bowls. Sprinkle with the seed mixture and serve with extra cheese if desired.

Pork escalope with salad

SERVINGS: 4 TOTAL TIME: 20 min CALORIES: 634 per serving (approx.) INGREDIENTS For the pork escalopes: 4 boneless pork loin steaks 75g plain flour 1 large egg, beaten 100g panko breadcrumbs 4 tbsp vegetable oil For the coleslaw: 2 red apples 1 fennel bulb Juice of 1 lemon, plus wedges for serving 1/4 white cabbage, cored and finely shredded 10 sage leaves, finely chopped 100ml buttermilk 2 tbsp mayonnaise 1 tsp Dijon mustard 1/2 tbsp cider vinegar PREPARATION Trim the fat from the pork steaks. Place one steak between two sheets of parchment paper and flatten it with a rolling pin until it is an even thickness of 1cm. Repeat with the remaining steaks. Place the flour, beaten egg, and breadcrumbs in three separate shallow dishes. Mix a little salt and pepper into the flour. Dredge each flattened cutlet first in the flour (shaking off any excess), then in the egg, and finally in the breadcrumbs. Heat two large nonstick frying pans over medium-high heat and add 1 tablespoon of oil to each pan. Place two cutlets in each pan and fry for 3–4 minutes per side, adding another tablespoon of oil to each pan when turning, until golden brown and cooked through. Meanwhile, prepare the salad: halve the apples and fennel, remove the cores, and thinly slice them. To prevent browning, quickly place them in a large bowl with the lemon juice and toss well. Add the cabbage and sage. In a small bowl or jug, combine the buttermilk, mayonnaise, Dijon mustard, cider vinegar, and salt and pepper to taste. Pour this vinaigrette over the salad and gently toss until well combined. Serve the escalopes with the salad and lemon wedges for squeezing as desired.

Vegan pumpkin curry

SERVINGS: 4 PREPARATION TIME: 30 min TOTAL TIME: 1 h 10 min CALORIES: 306 per serving approx. INGREDIENTS For the butternut squash katsu: 500g butternut squash (from the neck end), about 10cm long 2 tsp vegetable oil, plus extra for lightly frying 75g panko breadcrumbs 2 tsp vegan mayonnaise, plus extra for serving (we used Hellmann's) Salad leaves, for serving Cooked sticky rice, for serving For the pickle: 75ml rice vinegar 60g icing sugar 100g radishes, thinly sliced ​​1/2 red chili, seeded and thinly sliced ​​(optional) For the curry sauce: 1 tbsp sunflower oil 1 onion, grated 2.5cm fresh ginger, peeled and grated 2 garlic cloves, crushed 2 tbsp mild curry powder 1 tbsp plain flour 2 tsp tomato paste 350ml vegan vegetable stock 100ml Coconut milk, 1 tablespoon light soy sauce, 2 teaspoons icing sugar. PREPARATION: Preheat the oven to 200°C (180°C fan-assisted) and line a baking sheet with parchment paper. Peel the neck end of the squash and cut 4 lengthwise slices about 2 cm thick. Brush both sides of each slice with oil and arrange them in a single layer on the baking sheet. Season with salt and pepper. Bake the slices for 20-25 minutes, until just tender but still hold their shape. Let cool completely. Meanwhile, prepare the pickle. Heat the vinegar, sugar, 75 ml water, and a pinch of fine salt in a small saucepan, stirring until the sugar dissolves. Place the radishes and chili pepper, if using, in a small bowl, pour over the pickling liquid, and let cool.

For the sauce, heat the oil in a medium saucepan over medium-low heat and sauté the onion for 7-8 minutes until soft. Add the ginger and garlic and cook for 1 more minute. Stir in the curry powder, flour, and tomato paste, cook for 1 minute, then gradually add the stock and coconut milk, whisking constantly. Stir in the soy sauce and sugar.

Bring to a boil while whisking, then simmer for 10-15 minutes until thickened. Blend with an immersion blender until smooth and return to the saucepan if necessary.

Put the breadcrumbs on a flat plate. Dry the pumpkin slices with kitchen paper, spread them with mayonnaise on both sides and coat them with breadcrumbs, pressing so that it adheres well.

Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and fry the slices for 4-5 minutes on each side, until golden brown, turning carefully. Drain on kitchen paper.

Arrange the salad leaves on 4 plates and add some of the pickling liquid, then place the drained radishes on top.

Heat the curry sauce if necessary and pour over the dishes.

Place the katsu squash slices on top and serve with sticky rice and a dollop of vegan mayonnaise on the katsu, if desired.

Fennel gratin

SERVINGS: 6 PREP TIME: 15 min TOTAL TIME: 1 hr 25 min CALORIES: 120 per serving approx. INGREDIENTS 800g fennel bulbs 2 tbsp olive oil 40g fresh breadcrumbs 40g Gruyère cheese, finely grated 300ml chicken stock 3 tbsp reduced-fat crème fraîche PREPARATION Preheat the oven to 200°C (180°C fan-assisted). Cut the fennel into thin wedges (no more than 1.5cm thick), removing the tough central core. Heat 1 1/2 tbsp olive oil in a large frying pan over medium-high heat and fry the fennel until golden brown and beginning to soften, about 10 minutes. Meanwhile, in a small bowl, combine the breadcrumbs, Gruyère cheese, the remaining oil, and a pinch of salt and pepper; set aside. Place the fennel in a large ovenproof dish. Return the pan to the heat, add the stock and crème fraîche, and whisk to combine. Bring to a gentle boil, adjust the seasoning with salt and pepper, and pour over the fennel. Cover the dish with aluminum foil. Bake for 45 minutes, or until the fennel is tender, removing the foil and sprinkling the breadcrumb and cheese mixture over the fennel during the last 15 minutes. Serve hot.

Celery root, lentil and Stilton salad

SERVINGS: 4 PREP TIME: 25 min TOTAL TIME: 1 hr 10 min CALORIES: 530 per serving approx. INGREDIENTS 1 celeriac root (approx. 750 g) 1 tbsp olive oil 125 g frozen peas 75 g walnuts, halved 2 tbsp runny honey 2 cans lentils (400 g each), drained and rinsed 100 g crumbled Stilton cheese 1/2 red onion, thinly sliced ​​50 g arugula For the dressing: 3 tbsp olive oil 1 tbsp runny honey 2 tbsp red wine vinegar 1 tbsp Dijon mustard PREPARATION Preheat the oven to 200 °C (180 °C fan-assisted). Peel the celeriac and cut it into approximately 2 cm pieces. Toss the celeriac in a roasting pan with the oil and a little salt and pepper. Roast for 45 minutes, stirring occasionally, until golden brown and tender. Meanwhile, in a small bowl, whisk together the dressing ingredients with a little salt and pepper and set aside. In another bowl, cover the peas with boiling water, let them soak for 2 minutes, drain well, and set aside. Ten minutes before the celeriac is ready, line a baking sheet with parchment paper. Toss the walnuts with the honey and spread them in a single layer on the baking sheet. Bake for 7–10 minutes until caramelized. Transfer the lentils to a large serving bowl. Add the roasted celeriac, caramelized walnuts, Stilton, peas, red onion, arugula, and dressing. Toss well, adjust the salt and pepper if needed, and serve.

Carrot cake

SERVINGS: 20 PREPARATION TIME: 35 min TOTAL TIME: 1 h 25 min CALORIES: 352 per serving approx. INGREDIENTS For the cake: 150g vegan margarine 250g pitted dates 350ml unsweetened almond milk 2 tsp bicarbonate of soda 75g light brown sugar Zest and juice of 1 orange 350g wholemeal flour 1 tbsp baking powder 1 1/2 tsp ground ginger 2 tsp ground cinnamon 250g coarsely grated carrot 50g shredded coconut 50g dried cranberries, plus extra for decoration 25g toasted pumpkin seeds, plus extra for decoration 50g chopped pecans, plus extra for decoration For the glaze: 150g vegan margarine 75g almond butter 325g sifted icing sugar PREPARATION Preheat the oven to 180°C (160°C fan-assisted). Grease and line a 30.5 x 23 cm baking tin with baking paper. Place the dates and almond milk in a small saucepan, bring to a boil, then simmer for 5 minutes. Transfer to a blender or food processor and blend until smooth. Stir in the baking soda and set aside. Meanwhile, in a large bowl, beat the margarine and sugar with an electric mixer until well combined. Add the date mixture along with the orange juice and zest. In another bowl, mix the flour, baking powder, and spices. Add this to the batter, followed by the carrot, coconut, blueberries, pumpkin seeds, and walnuts. Pour the batter into the prepared tin, smooth the surface, and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin on a wire rack. While it cools, prepare the glaze. In a medium bowl, beat the margarine and almond butter until smooth. Gradually whisk in the powdered sugar and refrigerate until ready to use. Remove the cake from the pan, place it on a board, and spread the frosting over the top. Decorate with blueberries, pumpkin seeds, and additional pecans.

Caramelized pear and chocolate sponge cake

SERVINGS: 8 PREPARATION TIME: 35 min TOTAL TIME: 2 h CALORIES: 541 per serving approx. INGREDIENTS For the pears: 50 g icing sugar 3 firm Conference pears Zest of 1 orange 2 tablespoons cocoa powder For the sponge cake: 150 g unsalted butter, at room temperature, plus extra for greasing 175 g plain flour 1 teaspoon bicarbonate of soda 40 g cocoa powder 100 g soft brown sugar 150 g icing sugar 2 medium eggs 1 teaspoon vanilla paste 75 g crème fraîche For the toffee sauce: 100 ml double cream 40 g soft brown sugar 15 g unsalted butter 1/2 tablespoon golden syrup PREPARATION First, poach the pears. Heat the icing sugar with 600 ml of water in a medium saucepan over low heat, stirring until the sugar dissolves. Peel the pears, leaving the stems intact, halve them lengthwise, and remove the cores (we used a melon baller). Add the pears to the saucepan along with the orange zest, making sure they are covered by the liquid. Bring to a boil, then simmer for 10 minutes, until the pears begin to soften. Remove them from the liquid and let them cool. Once cool, pat them dry with paper towels and dust with cocoa powder. Preheat the oven to 180°C (160°C fan-assisted). Grease and line a 900g cake tin with baking paper. Blend all the cake ingredients in a food processor until smooth. With the motor running, slowly add 100 ml of freshly boiled water, mixing until fully incorporated. Pour one-third of the batter into the prepared tin. Cut a small slice off the bottom of each pear halve, then rejoin them and place them in the batter, stems facing upwards, touching side by side and resting on the bottom of the tin. Pour the remaining batter around the pears and wrap the stems in aluminum foil to prevent them from burning. Bake for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely in the tin. Meanwhile, prepare the toffee sauce: heat all the ingredients in a saucepan over low heat until melted and combined. Simmer for 5 minutes and let it cool. To serve, turn the cake out onto a serving platter. Spoon the toffee sauce over the top and serve in slices.

It was delicious, wasn't it? Well, for another day, here are 11 more easy, delicious, and original cake recipes.

Lamb and beetroot curry

SERVINGS: 4-6 PREPARATION TIME: 30 min TOTAL TIME: 2 h 45 min CALORIES: 558 per serving approx. INGREDIENTS For the lamb and cooking: 1 tablespoon vegetable oil 800g lamb neck, trimmed of fat and cut into 4cm pieces 500g beetroot, peeled, halved and cut into 2cm half-moons 300ml chicken or vegetable stock 4 cloves 6 green cardamom pods, crushed For the marinade: 2 teaspoons cumin seeds 1 1/2 teaspoons Sichuan peppercorns 1 teaspoon ground coriander 1 teaspoon ground fenugreek 1 teaspoon fennel seeds 200g natural yogurt 1 large onion, chopped 2 tablespoons tomato puree 4 large garlic cloves, chopped 4cm fresh ginger, peeled and chopped 1-2 pieces fresh ginger, peeled and chopped 1 teaspoon ground turmeric For the mint sauce: 25g mint leaves 25g coriander leaves, 2 tbsp natural yogurt, 2 tbsp lime juice, 1 tsp icing sugar, 1/2 green chili, seeded and chopped (you can leave the seeds in if you prefer it spicier), 1 small garlic clove, crushed. Preparation: For the marinade, put the cumin seeds, Sichuan peppercorns, coriander, fenugreek, and fennel seeds in a small pan over medium heat for 1-2 minutes, until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a fine powder. Place in a food processor along with the rest of the marinade ingredients (except the turmeric, which can stain the plastic) and blend until you have a smooth paste. Put the marinade in a large bowl along with the turmeric and the lamb. Mix well and marinate for at least 1 hour, or covered in the refrigerator overnight if you have time. Shake off the excess marinade and heat the vegetable oil in a large casserole dish over high heat. Brown the lamb pieces in batches until golden brown on all sides. Transfer to a bowl and set aside. Remove any excess fat from the casserole dish. Add the remaining marinade to the casserole dish and stir well, scraping up any browned bits from the bottom, which will add flavor. Return the browned lamb to the casserole dish along with the beetroot, stock, cloves, and cardamom; season generously. Bring to a simmer, cover, and cook for 1 hour 30 minutes, until the lamb is almost tender. Uncover and continue cooking for another 1 to 1 hour 15 minutes, until the sauce begins to thicken. The lamb should be tender and the beetroot cooked through. Meanwhile, prepare the mint sauce. Place all the ingredients in a small food processor along with a generous pinch of salt and 4 tablespoons of water, and blend until very smooth. Set aside. Taste and adjust the salt and pepper, and remove the cloves and cardamom before serving. Serve with the mint sauce and your choice of side dish.

To help you be well prepared, here are 10 more original lamb recipes to try at Christmas.

Chocolate and blackberry meringue Swiss roll

SERVINGS: 8 PREPARATION TIME: 30 min TOTAL TIME: 50 min CALORIES: 371 per serving approx. INGREDIENTS For the meringue: 5 large egg whites 250 g icing sugar 2 teaspoons cornstarch 1 teaspoon white wine vinegar 25 g sifted cocoa powder, plus extra for dusting For the filling: 300 ml whipping cream 3 tablespoons icing sugar 350 g blackberries, plus some optional extras for serving PREPARATION.

Preheat the oven to 180°C (160°C fan-assisted). Line a shallow 23 x 33 cm (9 x 13 inch) tin with parchment paper. In a large, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the icing sugar and beat until the mixture is thick and glossy. Using a spatula, gently fold in the cornstarch, vinegar, and cocoa powder until just combined. Spread the mixture into the prepared tin. Bake for 18–20 minutes, until the surface is crisp but the meringue springs back when pressed. Let it cool uncovered in the tin. Once the meringue is cool, whip the cream with the icing sugar until it just barely holds its shape. Fold in the blackberries. Place a large piece of parchment paper on your work surface and invert the meringue onto it (short side down).

Remove the tart tin and baking paper. Spread the blackberry cream over the meringue. Score a line 2.5 cm from the short edge nearest you and, using the parchment paper, roll up the meringue. Place it on a serving plate with the seam side down. Dust with cocoa powder just before serving and garnish with extra blackberries if desired.