Little roasted pumpkins or onion squash, filled with a simple apple sauce and cinnamon mixture, make a delicious and eye-catching side for an autumn dinner party.
Elderberries add an amazingly delicious tart note to this fruit sauce which is perfect over ice cream, fruit salad or rice pudding.
Very simple to make, delicious and filling, this veggie soup makes a large pot so you have enough to freeze in portions for later.
Brussels sprout leaves, cranberries and cinnamon-roasted almonds are tossed in a maple-Dijon salad dressing in this festive salad.
This spread is based on the Italian caponata, with tweaks. Aubergines are cooked with peppers, onion and carrot. Serve chilled as an appetiser with bread or crackers.
I am a very picky eater but even I cannot refuse this vegetarian dish. It is so easy to make and yet looks and tastes fantastic. If you get the aubergines soft enough then all the flavours of the vegetables blend and create a sweet aroma for your taste buds. It can be served as a starter or as a main course served with pilaf rice (recipe on my page) and a lentil salad (recipe also on my page).