Autumn

Scotch broth is one of those classic, thrifty recipes designed to help you feed a growing family nourishing food on a tiny budget.

Star anise, cloves, cinnamon, sichuan pepper and fennel seeds are the spices that make these lamb shanks in five-spice with tamarind and ginger so fragrant.

Roasting stone fruits intensifies their flavour as well as drawing out their natural sweetness, which helps make this roast nectarine tart exceedingly delicious. Serve warm with lashings of cream.

Soft, sweet and mild pear makes the perfect sidekick for tart rhubarb in this delicious sponge-topped pudding. Serve with double cream or ice-cream.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

Olives, artichokes, red onion and basil make sure this warm gnocchi salad is just bursting with colour and flavour. It makes a great lunch, starter or light dinner.

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

A true American classic, pumpkin pie is traditionally served at Thanksgiving and Christmas. Sweet and spiced with cloves, cinnamon, ginger and all-spice, this pie is at it's best served with a dollop of cream or a scoop of ice-cream.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.