Vegetarian recipes

Creamy leeks, nutty jerusalem artichokes and soft goat’s cheese all sing of autumn in this quick and comforting puff pastry tart recipe.

When summer ends and autumn begins, there are a few fleeting weeks when the last tomatoes and first apples are both in season. Capture that moment with this incredible chutney, gently spiced yet fruity enough to stand up to the most mature of cheddars.

Lighter than regular risotto, this easy ‘orzotto’ switches out rice for orzo pasta and uses dried porcini for intense flavour.

Vegetarians deserve biryani too! In this wonderful recipe from DabbaDrop, aubergine brings meatiness while tomato masala offers umami punch.

Curry is such a tasty way to use pumpkin, and this no-waste recipe uses the flesh, skin and the pumpkin seeds in a coconutty chutney.

Ravneet Gill's rich gianduja chocolate tart has a velvety-smooth filling and wonderfully crisp pastry. Serve with chilled pouring cream.

Chetna Makan's coffee pavlova is topped with cream and beautifully caramelized walnuts, then drizzled with chocolate ganache.

Bake Off's Kevin Flynn transforms banana cake into something special. Sandwich the layers with maple buttercream and top with candied pecans.

Manon Lagrève shares her recipe for palets bretons. These golden, seriously buttery shortbread biscuits hail from Brittany in France.

Chef Jeremy Pang shares his recipe for a perfectly fluffy Japanese souffle cheesecake. Try this technical bake and impress your friends.

Yogurt keeps these super easy flatbreads pillowy and soft, while cumin seeds add fragrant warmth. Brush with warm cumin-seed butter to serve.

Making a quick flavoured butter packed with cinnamon’s gentle warmth really takes French toast up a notch – it’s a real weekend treat.

The lemony zing of these buttery biscuit kisses is swiftly followed by a prickly heat of black pepper with every bite.

The spinach yogurt base in this turmeric eggs recipe takes inspiration from Turkish eggs. The eggs are fried in earthy turmeric butter.

A fraisier cake was among my earliest endeavours at culinary school. The simplicity and elegance of this cake are truly unmatched.

These golden puff pastry mushroom bakes feature a seriously cheesy mushroom, tarragon and mustard filling. Irresistible.

Mulitas are like an even more delicious quesadilla, sandwiched with plenty of melted cheese. Ours feature juicy portobello mushrooms.

A seriously tasty and umami-rich mushroom tart. The filling is full of funghi and thrumming with chilli, ginger and garlic.

Iconic French macarons come in many colours and flavours. Here, layers of chocolate sandwich a light, soft and creamy chestnut purée.

Using brown butter in the pastry of this apple galette adds nutty sweetness to it without the need for sugar. The perfect autumn dessert.

This autumnal pumpkin salad with hazlenuts and burrata is brought to life with a magical brown butter and sherry vinegar dressing.

This easy pear strudel – flavoured with nutty brown butter, cinnamon and brandy-soaked sultanas – is a fantastic dessert for feeding a crowd

This luxurious celeriac soup sees the root vegetable bathed in brown butter, adding incredible depth of flavour and subtle sweetness.

How do you make a pumpkin even tastier? Fill it with cheese, of course! Use sweeter mini pumpkins as an edible bowl for fondue.