We love seasonal ingredients and nothing says ‘autumn’ more than leafy vegetables, bright squash and crisp apples. Whether you’re hosting at home or bringing a dish to a dinner party, try these…

Serves 8

Ingredients:
1 butternut squash
1 bunch kale
4 tbsp olive oil
Sea salt and black pepper
1 garlic clove, thinly sliced
150g walnuts, roughly chopped

Method:

1. Preheat the oven to 200°C/180°C Fan/Gas 6.

2. Peel, halve and seed the butternut squash, then cut it into 1cm-thick slices.

3. Wash the kale and remove the thicker/woodier stems from the leaves.

4. Toss the butternut squash slices in a large bowl with two tablespoons olive oil, a good pinch of sea salt and black pepper.

5. Toss the kale in a large bowl with olive oil, salt and garlic.

6. Arrange the butternut squash slices on a baking tray, making sure to space them evenly.

7. Place the kale on a separate baking tray, making sure to separate the leaves.

8. Roast the butternut squash slices in the oven for around 20 minutes, then flip them over and return them to the oven for another 10 minutes.

9. Cook the kale in the oven for around seven minutes, then stir and return it to the oven for another five minutes, or until the leaves are crispy.

10. Layer the butternut squash slices over the roasted kale and garish with the crumbled walnuts (hazelnuts or pecans work, too).

Recipe tip:
This makes an ideal side dish with a Sunday roast or simple, sharing dinner. If you want to adapt it to take centre stage on a table, add a simple, creamy dressing over the top.

Serves 8

Ingredients:
For the pastry:
165g plain flour
1½ tbsp sugar
75g butter, softened
Pinch of salt

For the filling:
80g apple sauce
3 medium apples – Granny Smith or Braeburns are ideal
¼ tsp each of ground cinnamon, nutmeg and cardamom
30g sugar
20g butter, cubed

Method:

1. Preheat the oven to 180°C/ 160°C Fan/Gas 4.

2. Add the flour, sugar, softened butter, a pinch of salt and 30ml cold water to a large mixing bowl. Knead together until it forms a dough. If it looks too crumbly, add another splash of water.

3. Shape the pastry into a ball and place it between two layers of baking paper. Using a rolling pin, flatten the dough into a 10-inch circle.

4. Lightly grease an 20cm pie dish with butter and transfer the pastry into it, cutting off any excess. Using a fork, prick several holes in the top.

5. Pour the apple sauce into the pan and spread it evenly across the pastry.

6. Peel and core the apples, then slice them into ½ cm-thick slices.

7. Add the apples into a mixing bowl and toss them with the spices.

8. Layer the apple slices tightly on the pastry, sprinkle them with sugar then add the cubed butter on top.

9. Bake for 40-45 minutes on the lowest rack of the oven, or until golden and glossy on the top.

10. Allow to cool, but serve still slightly warm, with a dollop of crème fraîche on the side.