A tangy mushroom stew with potato pancakes for dipping, and a rustic but versatile cabbage and mushroom soup

A thick, creamy and tangy wild mushroom stew, inspired by Belarusian mačanka and traditionally served with thick buckwheat pancakes for dipping. My version, however, features another Slovak dish in the form of lokše, which are crepes or flatbreads made with mashed potato dough. The result is so good. Then, a simple, seasonal soup made with just a handful of ingredients that captures the heart and soul of eastern European soup making. While it doesn’t belong to any single location, I hope it will taste like “home” to readers connected to the region.

Tasty, spicy fritters to dip into coconut sambol as a snack or treat, or serve with avocado or egg for a more substantial supper

These warmly spiced fritters are inspired by the tikki-chaat carts found all over India, which sizzle fresh chickpea, potato or lentil patties on hot-plates until crisp, then slather them with chutneys. The coconut sambol ushers forth the flavours of south India – coconut, mustard seeds and lime; add a teaspoon of tamarind paste to increase the tartness, if you like. A good dollop of yoghurt is a must, and a fried egg or avocado on the side turns these fritters into a satisfying supper.

A deliciously humble lentil and spaghetti dish, and a meat-free riff on meatball pasta made with aubergine veggie-balls

Some plant-based pasta dishes are light, bright and summery – pesto genovese, tomato sauce, aglio e olio – but some have an umami and complexity that is normally associated with more carnal pleasures. Here are two. Pasta with lentils is a firm personal and family favourite – my mum and I make this dish whenever we fancy something really comforting, and the earthiness of the lentils plays against grassy olive oil and parsley, and the texture of the pasta. True cucina povera – a humble meal, and deliciously so. Veggie-balls are also great things. Polpette (normally translated as meatballs) is just balls (of anything pulped), after all. They can be made of white fish, oily fish or vegetables. I particularly love courgette for its bright, green, fresh flavour, and, above all, rich, velvety, chocolatey aubergine. Of course, you can eat them on their own, but I also love them through pasta, as a vegetarian riff on spaghetti and meatballs.

They’re healthy, versatile, sustainable and available. Yet pea consumption in the UK is at a 50-year low. Here are the curries, dips, pasta dishes and even cakes that could turn all that around

It’s not good news for the pea farmers: pea consumption in the UK has fallen to a 50-year low. According to data from Defra, the average Briton ate just 37g of peas per week in 2025, down from 144g per week in 1975.

Though a classic British staple, peas are not for everybody. Apparently only 22% of gen Z associate peas with Britain at all (which is patently ridiculous: 90% of the peas we consume in the UK are grown here, while we produce about 160,000 tonnes for freezing alone each year).

Data shows 2026 could be worst harvest on record, as growers suggest painting faces on vegetables instead of carving

In the lead-up to Halloween, front porches across the country feature fat, proudly carved pumpkins, lit from within by tea lights.

But this year there is likely to be a shortage due to drought, experts have warned, with the squashes much smaller than usual.

Poach your leeks to perfection, then pair with pickled pears and nutty miso

I have a great respect for the leek, which is possibly the most demanding vegetable in its need to be freshly cooked before consumption. A warm leek, fresh from the pot, is an ethereal, collapsing sigh of diaphanous veils, whereas cold it can all too easily become a slippery and almost slimy mess of hopelessness.

Jackson Boxer is chef/owner of Brunswick House, Vesper and Dove, all in London, and culinary director of Cowley Manor near Cheltenham and the Henrietta in London

From batch-cooked dal and chicken barley to sticky toffee pudding, these are the cosy dishes that make October evenings at home feel special

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After a summer spent travelling here, there and everywhere, I am welcoming more time at home and bingeable telly with open arms. And, like a lot of the nation, I am obsessed with this season’s Celebrity Traitors. It is my achilles heel; so much so that, earlier this year, I politely declined an invite to a hot industry party because it clashed with the final, and there is no amount of free champagne or hobnobbing that would’ve got me off my sofa. The beauty of such shows is that they are on early enough to make an evening of it. Strictly has become our Saturday night family ritual, while my eldest will usually join us for Tuesday nights watching Bake Off. There are bowls of food, eaten by the spoonful, mugs of tea and endless biscuits. It’s a small, cosy ritual that makes the passing of summer feel a little less bleak.

For ease, I try to live by the rule of one meal for everyone. On nights when we eat on the sofa, I like to make something in advance that the girls can eat after school and that we can return to later on. Nigella Lawson’s chicken barley, for instance, is a firm favourite and, importantly, if a little less glamorously, it reheats well. The same goes for Laura Goodman’s mac’n’cheese, a surefire hit and a fixture in our house.

Celebrate seasonal British-grown produce with four easy dishes guided by a natural ingredient in its prime

Early autumn is one of the most generous and comforting times of year to cook with British produce: sweetcorn is at its peak, squash begins to sweeten as the weather cools and bitter leaves such as radicchio provide balance to the season’s abundance. Today’s recipes are simple celebrations of British ingredients, using just a handful of carefully chosen components to let each vegetable shine. Whether it’s a buttery cheese tart for sharing; a fresh, herby corn salad; sweet roast squash with warm, spicy ’nduja; or bitter leaves lifted with a floral dressing, they all rely on cooking with ingredients at their seasonal peak and allowing nature to guide the menu.

Roast chicken thighs with roast squash, leeks and two punchy dressings

I’m delighted that it’s roasting tin season once again, and what better way to kick it off than with this chuck-it-in-the-oven sticky miso chilli chicken with squash and leeks? The sesame, miso, garlic and ginger marinade can go on the chicken ahead of time if you like (in which case, I’d include a squeeze of lime juice), but if you’re short on time, five minutes before cooking will do the trick. The vegetables cook under the chicken, in the manner of potatoes sitting under a rotisserie chicken, but with the added hit of flavour from the miso. Then, to make it really sing, there’s a punchy sesame, chilli and coriander dressing to finish.

A smooth and satisfying soup in nine easy steps

Pumpkin soup, so delicious in theory – sweet, velvety, lightly autumnal – is so often disappointing in reality. Thin in flavour and consistency, thanks to squash’s high water content, it’s likely to make even the most conscientious cook regret not chucking those Halloween offcuts on the compost heap when they had the chance. This, I hope it goes without saying, is not that sort of pumpkin soup.

Prep 20 min
Cook 1 hr
Serves 4-6

A creative way to use up the bits you already have around, all while getting in a healthy mixture of vegetables and whole grains

This hearty dish is inspired by the diets of the Blue Zones, or those regions of the world where people live the longest, including Sardinia, where minestrone is a staple. Dan Buettner, who studied these communities, found that their diets are generally rich in beans, whole grains and seasonal vegetables. I’ve generalised ingredients into groups such as alliums, rather than simply suggesting the standard onion base, to inspire you to use up whatever you have in the house and what’s in season; I’d of course also encourage further diversification with the addition of other vegetables and subtle spices.

Nutty in flavour and creamy in texture, autumn’s bounty of squash and pumpkin has many uses, both sweet and savoury

The shops are heaving with pumpkins and squash, and though there are so many different varieties to choose from, most of them are interchangeable. My favourites are kabocha, crown prince and delicata, for their deeply nutty flavour and creamy texture, plus they hold their shape well when roasted or braised. And if you’re carving a pumpkin for Halloween over the coming weeks, don’t waste the flesh: chop it up and throw into a risotto. It’s hard to imagine that such deliciousness could come from such a ghoulish grimace.

An unconventional technique makes this vibrant rice – finished with dill fronds – a lower-touch dinner for weeknights

• Check out more Alice Zaslavsky recipes

This shortcut risotto will have purists shaking their fists, but I like to live dangerously. Unlike traditional risottos where you stir the whole time, this one gets bunged in the oven with all its liquid, then right at the end, use a whisk to release the starches for a creamy finish.

Use a microplane to grate the parmesan over the risotto. This will yield a cloud-like consistency, but you could also just blitz the parmesan to a crumb in the food processor before grating the veg. I’d avoid buying pre‑grated parmesan, as it’s kept crumby with anti-caking agent, and the aroma is … not great.

Whether you sizzle, sweat, wet-fry or oven-cook, enhancing the savoury flavour of your mushrooms will depend on the variety, says our panel of fun guys

How do I cook mushrooms at home so they have the umami you get in restaurant dishes?
John, by email
For Chantelle Nicholson, chef-patron of Apricity in London, boosting the savoury side of ’shrooms comes down to three main things. First, they hold a lot of water, so “you need to cook that out of them, so heat is super-important, as are fat and salt”. Tomás Gormley, chef-owner of Cardinal in Edinburgh, adds that he can “almost guarantee” that John isn’t using enough of the latter: “As a rule, I use 1.5% of the weight of whatever I’m seasoning. With mushrooms, especially, season early, before they hit the pan, to draw out their moisture. That resulting mushroomy water then cooks the mushrooms while it’s reducing and concentrating the flavour.”

But there are so many varieties of mushrooms out there, and they all behave in different ways, so John needs to be using the right ones for the job. “If you’re making a soup, puree or paté, field, portobello or button mushrooms are fine,” Nicholson says. “But if you’re looking for a delicious sauteed mushroom, say, ideally you need something with less water content – chestnut, shiitake or blue/grey oyster mushrooms. Heat oil in a pan, then add the shredded or sliced mushrooms, and season with fine salt straight away.” Nicholson would be inclined to toss in a bay leaf and some thyme or sage, too, and maybe a smashed clove of garlic. “Cook over a high-ish heat until lightly golden, then add a bit of butter and keep cooking until golden. If you want to enhance the flavour even further, a splash of dry sherry works really well.”

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