What to cook in October

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.

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

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

Romy Gill's recipe for aubergine and potato curry – or baingan & aloo sabzi – just happens to be vegan

Tom Adams of Coombeshead Farm's chicken recipe is as good as they come

Pears and blue cheese are a winning combination in this salad recipe from Carole Bamford's cookbook of Daylesford dishes.

A crisp tart with new-season pumpkin and creamy ricotta gnocchi

A lasagne recipe with veal and spinach by Sybil Kapoor - a very easy recipe which can be prepared 2 days in advance

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. 

Perfect roast potatoes, with olive oil, garlic, and rosemary.

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

Seasonal beetroots sing in this tart recipe from Rosie Ramsden

An aubergine parmigiana recipe by legendary cook Elizabeth David. A classic pastry-free pie of aubergines, tomatoes and cheese.

This pumpkin pie recipe is an American classic that is the perfect way to use up pumpkin flesh left over from carving Halloween pumpkins. You can also make it with butternut-squash flesh.

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

Inspired by the flavours of Japanese cooking House & Garden's food editor Blanche Vaughan whips up this simple, delicious miso glazed aubergine recipe

A store-cupboard supper that is much more interesting than the norm...

Whole baked pumpkin soup with Gruyère and fried sage. Sally Clarke's ridiculously delicious recipe where the pumpkin becomes the bowl.