Pumpkin & Sage Pappardelle

Pumpkin and sage pappardelle with truffled mushrooms - a creamy and silky garlic, white wine and pumpkin sauce tossed through thick ribbons of pappardelle with white beans and fresh sage, topped with herby mixed mushrooms tossed in truffle oil. The perfect way to welcome Autumn to your table.

I love when the seasons are changing, there's a fresh optimism in the air, a wonder of what comes next - things are changing all around us, reminding us that nothing ever stays exactly the same and to embrace that change. I'm always in awe of the beautiful colours that autumn brings, from the leaves turning and floating down off the trees, to the incredible produce that takes centre stage in Autumn that is celebrated and enjoyed.

Spicy Tempeh & Peanut Butter Sandwich

This next sandwich features grilled chili miso tempeh with crunchy peanut butter and tangy kimchi, on toasted sourdough. Bear with me because it might sound a little strange, but think about the flavours of satay, more than the PB & J you grew up with and you'll soon realise this is a combo you just have to try!

Growing up I have fond memories of my mum trying to convince me that peanut butter and mayo sandwiches should be a thing - I always turned my nose up at her creation, but it's funny how things come full circle because this sandwich contains both of those ingredients and it really works. The salty, nutty and spicy grilled tempeh, is perfectly complemented by the creamy, crunchy peanut butter, spicy, tangy kimchi and tied together with the cooling mayo, all sandwiched between crunchy toasted sourdough for a contrasting texture. 

Soy-Glazed Runner Beans with Cashews

Soy glazed runner beans with cashews - slightly charred and tossed in a sweet and salty soy sauce glaze, with garlic and ginger. Incredibly delicious and a fantastic way to use the last of the season's runner beans - serve up as a side dish or with some fluffy rice.

There's just something so incredible and humbling about homegrown produce, not only is it even fresher and full of flavour, but it just seems so much more rewarding to cook with and enjoy a meal that you or a loved one have spent the time growing the ingredients for. 

Butter Beans with Kale & Pistachios

Butter beans simmered with garlic, chili, capers and fresh herbs, with chopped pistachios and shredded kale. Serve up as is, or with some lovely fresh sourdough to mop up all those wonderful flavours!

As we move from summer into autumn, this dish is a great one to ease the transition, using up the last of those seasonal fresh tomatoes, kale and herbs, all coming together in under 20 minutes!

Baby Potatoes with Lettuce Pesto

Tender baby potatoes tossed in a herby pesto, with the addition of an unusual ingredient - lettuce. Whether you're growing lettuce, or it's in a bag from the supermarket, it always seems to be one of those ingredients that you have leftover. This is a great way to reduce food waste and make a delicious dish in the process!

It may sound a little strange, but lettuce actually has quite a neutral flavour and high water content, resulting in a creamy pesto sauce that you'd never know contained anything but the usual ingredients. I just love using seasonal produce and this dish really utilises them - thanks to my parents for both the potatoes and the lettuce from their veg garden (and to my mum for the lettuce pesto idea!).