Cuisine

Basic cupcakes
We’ve used natural vanilla extract in this recipe, but you can add your own twist, such as cocoa or lemon

Blackcurrant pavlova
A heavenly combination of sweet and sharp – you won’t be able to resist this

Seville orange and almond torte with orange and cardamom syrup
The skin from the almonds adds flecks of colour but, if you prefer, you can use ground almonds instead. The torte will keep for two or three days in an airtight container

Luxury carrot cake
Grated carrot adds a sweet and nutty dimension to this bake – guaranteed to become a family favourite

Gingerbread cupcakes
You'll find yourself tempted by these dainty bites

Butternut squash veloute, chocolate and cumin stirrer
Chocolate and spice and all things nice, by Paul A. Young and Alan Jones, head chef of Almeida

Pan-fried sea bass with echalion herb butter sauce
That’s shallot …actually, it’s an echalion, a cross between an onion and a shallot that brings out the best in a host of recipes

Carrot cake
Stem ginger and orange zest add a zingy twist to this favourite

Baked brill with hazelnut and coco nib crust
Bitter coco nibs set off the sweetness of the brill perfectly in this recipe from Paul A. Young and Alan Jones

Almond cake with orchard fruits
The abundance of fruits from the autumn harvest means you’re spoilt for choice when it comes to making delicious desserts