This salad is absolutely delicious. I know what you’re thinking… “kale?? Gross, no thanks”. Hear me out. There is so much flavour, texture and colour. You will not be thinking “kale is spinach’s bitter cousin”, you’ll be thinking “wow, kale can actually taste nice”. How can you make kale taste nice? To start with, you’ve gotta give it a massage. Get some extra virgin olive oil (avocado oil works too) and just rub it for a minute or so. Make sure the kale is well coated.

There is saltiness from the quinoa, there is sweetness from the pumpkin, creaminess from the goat’s cheese, crunch from the kale and walnuts, and zest from the dressing. A pretty satisfying dish.

I would recommend that if you want to make this ahead of time, keep all the components separate and then assemble when it comes time to serving. You could serve this as a side, or add some chicken and make it a whole meal.

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There aren’t many things better than a big, ol gooey bowl of mac and cheese. But it’s not exactly considered a health food. So if you’re feeling a little guilty about indulging, why not add a cup of pureed pumpkin?! It adds a whole lot of fibre, and vitamins and minerals, and counts as one of your vegetables serves for the day.

Making mac and cheese from scratch can be a faff, but it really is worth it. This recipe ticks all the flavour boxes. The different cheeses gives you some sharpness and creaminess, the pumpkin gives you some sweetness, and the pepper and nutmeg earths the flavour. But if you really can’t be bothered, just add the pumpkin to a pack of box mac and cheese. But it really is worth it to make it from scratch.

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A simple, easy baked loaf — but make it autumn. This pumpkin bread is the kind of spicy little afternoon‑tea treat that makes the whole house smell like a hug. It has that perfect blend of flavours where everything plays its part: the orange is bright and unmistakable, the chocolate brings just the right amount of sweetness, the ginger and spices warm everything up, and the pumpkin gives it that gorgeous golden colour and soft, tender crumb.

I love it toasted, either in the toaster or a quick blast in the airfryer, with a generous dollop of salted butter melting into all the little, chocolatey cracks. It’s simple, cosy, and exactly what autumn tastes like.

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I personally am not a coffee drinker, but there’s something about pumpkin spice lattes that I can’t pass up. They really are more of an American delicacy, so if I happen to be in the USA over fall time, I will definitely grab one. So I tried to make my own version at home.

I like my pumpkin spice lattes to be almost like a sweet pumpkin soup. A strong pumpkin flavour, sweetened with the richness of maple syrup and spiced up with cinnamon and ginger. All topped with a squirt of whipped cream. Is there anything more autumnally decadent?!

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