Recipes for September

A recipe for apple and almond Welsh cakes by our food editor Blanche Vaughan

A moreish dish of homemade gnocchi with sausage sauce

Korean-style roasted butternut squash and spinach salad. Gochujang is a chilli paste that comes from Korea. Widely available online, it is an invaluable ingredient for instantly pepping up food.

Caroline Eden's recipe for the Ukrainian take on Italian meatballs, a dish that was ubiquitous on Italian street in Odessa.

This earthy and delicious tart is courtesy of Carole Bamford's cookbook of recipes from the farm at Daylesford.

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

Butternut Squash Galette Taken from The Smitten Kitchen Cookbook by Deb Perelman, a free-form rustic tart recipe of butternut squash, carmelised onion and pastry

A fried cabbage recipe for a Danish summer dinner party from Trine Hahnemann. "Cabbage is eaten a lot in the Nordic countries. I love the flavour of the caramelised, almost burnt edge combined with sweet and fresh tasting inside leaves."

Aran Goyoaga cooks up an enticing gluten-free take on a galette

This fresh-tasting, easy snack works well at any time of day

A fresh and tasty pasta - with just the right amount of kick!

A coleslaw recipe with a twist - this crunchy fennel, radish and carrot coleslaw comes with a garlicky yoghurt dressing.

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

An apple pie recipe made with filo pastry, quince, prunes and cinnamon. Note to chef, never feel guilty about buying filo pastry!

Thomasina Miers' easy twist on a Mexican classic

A comfort food classic that never goes out of fashion

This may seem rather retro, but it's a classic definitely worth making

Our food editor Blanche Vaughan uses a scone topping for this seasonal apple and blueberry cobbler.

An easy, warming risotto that's perfect for a winter's evening

Taken from a new cookbook from the gardens at Great Dixter, this salad has texture from crunchy almonds and a sharp dressing to bring it to life