hello autumn

ROASTED APPLES WITH FRUIT + NUTS

Serves 4–6

For the apples:

• 3 large apples, sliced into 2.5cm / 1" thick rounds, seeds removed
• juice of 1/2 a lemon
• 1 tbsp (20ml / 0.7 fl oz) maple syrup
• butter, for greasing the dish

For the fruit + nuts:

• 1/2 cup (70g / 2.5oz) raw hazelnuts, roughly chopped
• 1/2 cup (70g / 2.5oz) raw almonds, roughly chopped
• 1/3 cup (50g / 1.8oz) sunflower seeds
• 50g / 1.8oz dates, around 8, or use your favourite dried fruit
• 1 tbsp ground cinnamon
• 1/4 tsp fine salt
• 3 tbsp (60ml / 2 fl oz) maple syrup

1. Preheat the oven to 180°C / 350°F / Gas Mark 4.

2. Grease a ceramic baking dish with a little butter.

3. Slice the apples and arrange them in the baking dish. Squeeze over the lemon and drizzle with 1 tbsp of maple syrup.

4. In a small bowl, combine the nuts, seeds, dried fruit, cinnamon and salt. Drizzle over the rest of the maple syrup and toss well to coat.

5. Sprinkle the nutty mixture over the apple slices and bake in the oven for around 30 minutes, until the nuts are toasted and the apple slices are tender.

6. Serve warm with cream.

PUMPKIN MOON SALAD WITH HERBS + FETA

Serves 4 as a side

• 1kg / 2lb 3oz sweet pumpkin with edible skin, such as Kent pumpkin or kabocha squash• 3 tbsp (60ml / 2 fl oz) olive oil• salt and pepper, to season• large handful or two of fresh green herbs, such as parsley, dill, mint and basil, roughly chopped• 1/2 cup (75g / 2.6 oz) toasted almonds, roughly chopped• 100g / 3.5oz• 1 tbsp (20ml / 0.7 fl oz) olive oil• 2 tbsp (40ml / 1.4 fl oz) balsamic vinegar• 1 tsp (5ml / 1.7 fl oz) honey