What to cook in October

Whatever you are trying to fend off, this rich and sweet soup should definitely have a place in your cold-weather cooking
repertoire, writes Alissa Timoshkina

Bee Osborn's vibrant curry, taken from her new book The Organic Home, is a perfect balance of sweet, tangy and spicy flavours

Perfect for crisp autumn days and simple to make, Bee Osborn's recipe for a velvety, warming pumpkin soup is a hug in a bowl

This comforting pudding is ideal for autumn

Beef bourguignon is one of Julia Child's most famous dishes from her cookbook 'Mastering the Art of French Cooking'

There's no resisting a steaming bowl of delicious apple crumble with a scoop of vanilla ice cream. This recipe by cook and author James Rich is just about perfect

This recipe from a cookbook by Aaron Bertelsen is a perfect example of how a few simple ingredients can combine to create something that is far greater than the sum of its parts

Imen McDonnell and Cliodhna Prendergast of Lens and Larder retreats, share a recipe for quince and pear tart. "Quince paste really livens up this pear tart and the ice cream with its fresh, bittersweet flavour. You can buy it ready made, but we like to make our own at this time of year."

Donal Skehan shares a recipe for his favourite seasonal pasta from his new book, Home Kitchen

This vegetarian cottage pie recipe uses meaty porcini mushrooms, nutrient-packed lentils and a nifty addition of marmite for something very special

A toad in the hole recipe from Mary Berry's 'Complete Cookbook', a classic British dish that's perfect for a filling meal

This warming soup gets better and better as the days pass, so make a big batch. From Georgia Levy's book Let's Do Lunch. 

The ‘I can eat this for breakfast, lunch and dinner’ meal we could literally eat every day of the week.

This is a great mezze to have in the fridge for when unexpected guests arrive, or you can prepare the dolmades a couple of days before a dinner party.

These moreish, chicken-loaded quesadillas are crispy, tangy and comforting – and are ready in 25 minutes.

It’s like the spicier, creamier Asian cousin of the carbonara.

A recipe for plum, blackberry and bay friand bake from Yotam Ottolenghi's new cookbook, Ottolenghi Simple. Friands are the light, moist almond cakes popular in Australia, New Zealand and France.

A delicious tarte tatin recipe using apples, pears and quince membrillo (or quince cheese) for for a memorable take on the French classic.

New York pizza is characterised by a medium–thin, lightly crisped and chewy crust—a sturdy structure to support a wide-cut slice that droops slightly at the tip and can be folded in half to eat.

Romy Gill shares her recipe for an authentic Indian dish of paneer cooked with cashews