Spicy squash soup.  Photograph: Emma Jervis
Spicy squash soup

Mushroom soup. Photograph: Emma Jervis
Mushroom soup

Feel-good soup
Feel-good soup

Mushroom soup: quality of the mushrooms will be very important here.  Photograph: Emma Jervis

Put your leftovers to work with these great soup recipes

Pear clafoutis. Photograph: Emma Jervis
Pear clafoutis

Locket’s Savoury

Pot roast pork with pears.  Photograph: Emma Jervis

Carmel Somers: The trick with pears is to buy them firm to ripen over a week at home

Grilled spicy chicken. Photograph: Getty Images

Baked bean gratin, lamb burger wrapped in aubergine, spicy chicken, and rice pudding

Cooking fish is simple, convenient and can be done in minutes. Photograph: Istock

Carmel Somers: Roasted prawns,monkfish, cod and potatoes, and hake with capers

Photograph: Emma Jervis
Potato and apple braise

Carmel Somers: There’s no need to limit autumn’s favourite fruit to dessert

Rack of lamb with braised lemon and mint peas. Photograph:  Emma Jervis

Carmel Somers: Make it a relaxed affair for both you and your guests

Spiced green beans. Photograph: Emma Jervis Spiced green beans. Photograph: Emma Jervis
Spiced green beans

Soup au Pistou. Photograph: Emma Jervis Soup au Pistou. Photograph: Emma Jervis
Soup au Pistou

Soup au Pistou. Photograph: Emma Jervis Soup au Pistou. Photograph: Emma Jervis

Carmel Somers: Soupe au pistou, spiced green beans, and a moreish monkfish dish

Not just any old leftovers but tomato, basil and bread salad. Photograph: Emma Jervis

Producing a meal from leftovers will satisfy both your hunger pangs and creative streak

Involving children in cookery develops their tastebuds, creativity and discipline

Blackened tomatoes with chorizo and egg. Photograph: Emma Jervis

Red alert: the best tomatoes are those picked in the summer months

Squash and cauliflower stew with chilli, spices and ground nuts. Photograph: Emma Jervis

Lamb with almonds and raisins, squash and cauliflower stew, fish à la Grecque, and caramel nectarines

Marinated goats’ cheese and tapenade.

Tapenade, martinate cheese and dressings can last weeks

Sweet and sour courgettes

Always a winner in the kitchen and suitable for most cuisines from French, Italian to Asian

Coronation chicken, a great dish with a bad reputation.

When cooking for a party large or small, old favourites never fail to impress when done right

Salmon with sorrel sauce

Carmel Somers: Three salmon recipes, with apricot to follow

Who has ever said ‘no’ to melted cheese? Photograph: Emma Jervis
Ratatouille tart

This is a low effort but high reward dessert. Photograph: Emma Jervis
Fraise Escoffier

The freshness of the parsley makes this a special dish. Photograph: Emma Jervis
Tabbouleh

Tabbouleh with spring onions and lemon zest. Photograph:  Emma Jervis

Leave modern dining behind and get into the great outdoors

Photograph: Emma Jervis

Carmel Somers: Gently spiced monkfish, tartare sauce and home-made buns; plus gazpacho

Sea beet fritters. Photograph: Emma Jervis
Sea beet fritters

Food you can forage: nettle risotto with sorrel. Photograph: Emma Jervis

Carmel Somers: Thanks heavens for whoever first dared to try these wild ingredients

Seared sirloin salad with barley, grapes and sumac. Photograph: Emma Jarvis

It is great to have uses for barley as it often lies in our cupboards, opened, waiting for its turn to come around again

Marinated kale salad, cashew cheese, spiced pecans with a lemon and honey dressing. Photograph: Emma Jarvis

Don’t be put off by the preparation required for this recipe – you will find it very rewarding and simple to dish up

Poached cherries with vanilla and ice-cream. Photograph: Emma Jarvis

Cherries are about to arrive in the shops any day now and instead of eating them all in one go, give this impressive dessert a try

Portuguese pork chops. Photograph: Emma Jarvis

This simple dish is delicious and very little effort

Portuguese pork chops. Photograph: Emma Jarvis

Marinating and macerating take time – but the results are delicious

Gooseberries and pickled cabbage with  horseradish and mackerel.  Photograph: Emma Jervis

Pickled and served with mackerel or served as a compote for desert – there’s plenty to make with gooseberries

Photograph: Emma Jervis
Recipe: Piperade

Serves 4 

Photograph: Emma Jervis

Serves 4

Piperade. Photograph: Emma Jervis

These choices are a happy medium between the extremes of steamed kale and sweets

Almond-based summer tart. Photograph: Emma Jervis

Tarts can often be a pain to make but this lovely option simplifies all the tricky bits

Lentil salad. Photograph: Emma Jervis

This will keep the taste buds interested and is also a great source of long-burning fuel

Energy-boosting smoothie. Photograph by Emma Jervis

This has all the studying body needs: magnesium, healthy fats, protein, vitamins and minerals

Hemp protein granola bars. Photograph: Emma Jervis

These bars from Majella are the perfect energy fuel while studying or to bring into exams

Rainbow-coloured grain-free tart: a wholesome, healthy dish for students. Photograph: Emma Jervis

Cooking nutritious meals is the perfect way to help your children during exam season

Bob’s asparagus tart. Photograph:  Emma Jervis

This regal vegetable needs very little help to be extraordinary

Moroccan lamb with almonds and raisins. Photograph: Emma Jervis

It’s too easy to grab a frozen pizza. With planning, cooking can be a pleasure, not a chore

Beetroot puree

Russian borscht

Summer beets are great little treats for your garden’s vegetable patch and your table

Fish cakes: simple ingredients, good seasoning and good fish and one can’t go wrong. Photograph: Emma Jervis

Simple ingredients, good seasoning and good fish and you can’t go wrong. Just one of four healthy dishes that come with a natural (...)

Guacamole makes a great snack, or a side dish. Photograph: Emma Jarvis
Guacamole

Steamed Aubergine Photograph: Emma Jervis
Steamed aubergine

Chickpea curry with coconut milk. Photograph: Emma Jarvis
Chickpea curry

Chickpea curry

A chef’s response to realising she had a sugar addiction? Great, satisfying recipes

Light dumplings made with potato

Puy lentil salad with vegetable vinaigrette. Photograph: Emma Jervis

Add a little extra to your daily dishes in order to make the most out of the season

Preserved lemons: add to fish, salads, meats and to finish off a noodle or rice dish.

Great to add to fish, salads, meats and to finish off a noodle or rice dish

Kimchi: fermented food and drink is on trend and readily available in many

This recipe uses seaweed instead of oysters to make it vegan-friendly

Apple-and-date chutney: a great side to curries, cheeses, bean burgers and cold meats.

Great side to curries, cheeses, bean burgers and cold meats

Beetroot kimchi: fermented and flavoursome.

Tasty with cheeses, meats or as a topping on noodle and rice dishes

Preserved lemons: add to fish, salads, meats and to finish off a noodle or rice dish.

Preserved lemons, kimchi and chutney: fermented food is delicious and good for your gut

Celery and Cashel Blue cheese soup. Photograph: Emma Jervis

Cousins celery and celeriac are versatile, nutritious and bursting with flavour

Sticky chocolate ribs made with grated cacao. Photograph: Emma Jervis

Carmel Somers: Chocolate doesn't have to be sickly sweet. Check out these three recipes

Ottoman baked lamb. Photograph: Emma Jervis

These recipes combine the last of the winter produce with the best of the new season’s

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