recipes 45 - 60 mins

  • This authentic tasting Thai curry is very speedy to make and can be varied by using a red or yellow Thai paste. Serve with leftover cooked rice that has been revamped into sticky rice balls.

  • British asparagus is only in season for around six short weeks in May and June. Make the most of it with this great risotto dish, great for also adding leftover veg or cooked meat into.

  • Meringues might sound scary, but they’re actually incredibly simple. Using only two ingredients, you can create these cloud-like confections in less than an hour!

  • These energy bars are great for using up any nuts or dried fruit you have in the back of your cupboard; desiccated coconut, chocolate chips, or anything else you fancy!

  • Mince pie overload? Don't let them join the 3.5 million binned each Christmas - these delicious brownies will give them another life.

  • It's sweet and spicy, this pumpkin soup is a Autumn favourite and perfect if you're making soup for the first time, as well as for seasoned cooks.

  • Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.

  • A traditional West Country open pie that’s cheap, filling and quick to make. It’s best eaten warm rather than hot, and it’s really good cold so ideal for picnics or lunchboxes.

  • This classic lentil soup is a treat for vegetarians as well as meat eaters, and can be further enhanced with lots of different vegetables.

  • You don’t need to make the curry paste from scratch - you can use a ready made green or red Thai curry paste. However ready made paste often contains fish so it is not suitable for vegetarians.

  • Use up any variety of dessert apples in this delicious recipe, which incorporates a quick toffee sauce and is topped off with a crispy crumble made from a leftover doughnut.

  • A simple yet delicious sweet for using up those gluts of autumn fruit.