Apricot and Bay Pavlova

Your perfect summer pudding; pillowy, sweet meringue combined with earthy, luxurious bay creme diplomat, topped with gently roasted apricots.

This is the perfect recipe for making the most out of the vibrant and full of flavour early summer peas, beans and hedgerow goodies. I’ve paired these glorious greens with a wonderful aged goats cheese from sustainable Somerset cheesemaker White Lake Cheese

August’s recipe is all about the mother - slow cooked, melting courgettes studded with garlic, lemon and chilli. This dreamy recipe can be used in so many ways, I will cook this during our fiercest glut and keep it in the fridge for days, utilising it in most of our meals.

Somerset Apple and pear custard tart

A simple tart to be shared with friends and neighbours this harvest time, using Somerset’s ubiquitous apples and pears. I’ve used a mixture of heritage apples and pears, but most British apples or pears will work. Enjoy with a cold glass of scrump

I couldn’t write a recipe for October that didn’t feature a pumpkin! I was tempted to give you my famous pumpkin and salted bitter chocolate tart recipe, but I’ve chosen a savoury recipe due to the sugar-rush madness of October 31st. This recipe is perfect with any pumpkin, but crown prince is my favourite. You can also use up any leftover pumpkin from carving your lanterns, reducing your food waste.

In all its autumnal, savoury yumminess this month’s recipe is a confit leek and warm pumpkin salad.