Hearty slow-cooked venison with pumpkin mash and cavolo nero is a shoo-in for an autumn supper with friends. Venison is lean, sustainable and, when cooked over time, very flavoursome. The nutty brown butter works wonders with pumpkin, and the glossy sauce is a knockout.

Jacob Kenedy‘s ragù recipe is made from venison and pancetta simmered down with red wine – the perfect dinner party main to impress your friends.

This is the Hummingbird Bakery's banana bread recipe! The recipe is quick-and-easy to make, and the resulting loaf cake is gently flavored with banana and spices, ground cinnamon and ginger.

This fragrant aubergine pilaf is naturally gluten-free and made in one pan. Fluffy basmati rice is tumbled with spiced aubergine, apricots and almonds.

This stunning rhubarb tart with rosé wine, custard filling, and pistachio pastry is easier to make than it looks – thank you, shop-bought custard!

Sweet and sticky beef skewers marinated in a soy and mirin dressing and served with Thai sticky rice. This is 20-minute meal perfection.

Stuffed round courgettes filled with a punchy, creamy mixture of feta, anchovies, chilli and breadcrumbs make an ideal summer starter.

If you’re in need of a classic fruit scone recipe, look no further than this foolproof option made with buttermilk. These fluffy scones can be ready in 30 minutes, and you can use sultanas or raisins – whichever you have to hand. Serve with plenty of butter, or jam and cream.

Crisp shortcrust pastry filled with a blackberry and apple frangipane and topped with flaked almonds. This apple bakewell tart makes a great autumnal dessert or accompaniment to a cup of tea.