Autumn

This shortcake is so wonderful as it isn’t too sweet. The pears and blueberries are a magical duo! Perfect for morning tea, afternoon tea or dessert, this is a recipe you're going to be pulling out time and time again.

Silky and smooth, this parsnip and pear purée trumps even the best mashed potatoes every time. Serve on the side of a beautiful meat dish with some salad greens for a deliciously warming meal.

The burnt butter gives this cake a delicious nutty flavour which pairs well with old friends, pear and chocolate. Serve for a gorgeous gluten-free dessert or a truly indulgent afternoon tea treat.

These little beauties make for a fabulous, fast dessert. Combining the sweet tang of apples, smooth and creamy ricotta cheese and crispy puff pastry, Nici Wickes' parcels are a delicious treat.

Stuffing apples with a savoury mix of pork and peppercorns is such an easy and fun dish to make. Once baked and dusted in fresh Parmesan, you’ll be rewarded with a deliciously satisfying meal.

This pasta bake is the epitome of comfort food. Combining the magical pair of spinach and ricotta, along with a beautifully flavoured tomato sauce, it's ideal as your family dinner on a cooler evening.

This delicious cream-cheese pastry is a key component in my small campaign to persuade people to make pastry rather than buy it. Make it at least 2 hours before you intend to use it. It’s easy to make, easy to handle and beautifully flaky despite being made in a food processor. It is also very versatile and works with sweet or savoury fillings. The success of these tartlets depends upon using apple purée that is not too sweet and a sharp, fruity jam. With these in place the combination of textures and flavours ensures a small but memorable baking triumph. Photograph by Mike Rooke.

I love feijoas and have great childhood memories of sitting with my brother under our old feijoa hedge, gorging ourselves on the tart, slightly gritty fruit. Usually we ended up in a throwing war with the rotten and eaten ones, all in good fun. My kids and I have been resourceful over the last few autumns and we’ve squirrelled away many a bag of feijoa pulp to use as a surprise ingredient later in the year when the taste of feijoas has faded from memory. These simple, little, muffin-shaped pies are great as a winter dessert with a scoop of vanilla ice cream. Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

A roly-poly is English dish traditionally made with jam. For this seasonal spin on an old favourite, pastry is spread with feijoa pulp and maple syrup, then baked until golden. Photograph by Todd Eyre.