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Nigel Slater’s recipes for baked aubergine with white beans and thyme, and banana brioche pudding

Welcome in the autumn with aubergines scorched in the oven and juicy baked bananas. By Welcome in the autumn with aubergines scorched in the oven and juicy baked bananas
Fergus Henderson’s recipes for braised rabbit and beetroot salad

Two elegant but unfussy autumnal dishes of braised rabbit, mustard and bacon; and a deep-red salad of beetroot, red onion and cabbage, creme fraiche and chervil

Meera Sodha’s vegan recipe for beer-battered aubergine tacos

Aubergines fried until crisp on the outside and gooey inside, then stuffed into tacos with salsa, pickled red cabbage and vegan creme fraiche
Gruyere pie and baked trout: Yotam Ottolenghi’s recipes for cooking with apples

Granny smiths at the ready for this gooey potato, apple and gruyere bake, grilled roast celeriac and pepper skewers with apple and miso glaze, and baked trout fillets with an apple and mustard salsa
Tamal Ray’s recipe for pork belly sandwiches with apple and fennel slaw

You can either make this like pulled pork, cooked low and slow, or take a shorter oven route. Either way, it’s irresistible
How to turn spent citrus peel into a bartender’s secret ingredient – recipe

Save your citrus peel and macerate with sugar to create an ‘oil syrup’ to make a classic flavouring for cocktails and punches

Claudia Roden’s recipe for lemon tart

An intensely lemony dessert cooked to a Parisian recipe
Claudia Roden’s recipe for apple latkes

A French version, from Alsace, made with apples macerated in brandy

Thomasina Miers’ recipe for greens on toast with tomato jam

Combine the bounty of seasonal greens and tomatoes for a late-summer supper – and save some of the jam for cheese or sandwich toppings
Rachel Roddy’s recipe for pasta con le zucchine – pasta with courgettes and basil

Cook courgettes slowly, first by frying, then by simmering in their own juices, before tossing through pasta with salty cheese to taste
Fried chicken, creme caramel and dressing: Yotam Ottolenghi’s recipes for cooking with honey

Honey elevates a medley of vegetables in a sweet soy dressing, in a gingery, herby sauce for crisp chicken, and in a lavish burnt honey and lime creme caramel
How to turn overripe tomatoes into a refreshing Spanish soup – recipe

Over-ripe tomatoes are to be treasured, not tossed in the bin. In fact, the riper, the better for this super-refreshing cold soup

Sweetcorn and spicy salad: Joe Woodhouse’s recipes for grilled vegetables

Mexican-style barbecued sweetcorn, smothered in mayo, then rolled in a punchy lime and parmesan coating, and grilled pepper salad with pomegranate molasses