This recipe comes from Jules at The Plucky Pickle and is what we made at our fermentation workshop at Hulme Community Garden Centre! It's a dry salted vegetable ferment from South America using the natural water from the cabbage to create a brine.

An autumnal veggie pie with a straightforward suet pastry, perfect weekend cooking when the weather’s keeping you inside. Enjoy as an alternative to a Sunday roast with loads of gravy, mashed potatoes and some sautéed leafy greens on the side.

These flatbreads are worth the extra effort to serve alongside a weekend curry or tagine. You can make the flatbreads up to a day ahead and keep them in an airtight container before reheating in the oven ahead of serving.

A simple summery broth for a straightforward weekday dinner, or a very tasty and filling make-ahead lunch. The harissa paste and chilli add a great warmth and some north African flavour which elevates these humble ingredients.

Try out this take on steamed dumplings to get 2 of your 5 a day. Using the rocket to make the dough gives it a peppery taste as well as a great green colour and lots of nutrients you wouldn’t find in a normal dough.

A great way to make your rice a little more exciting and add in an extra vegetable. The fennel gives a lovely caramelised sweetness and aniseed flavour to accompany many dishes.

A simple, tasty and filling dish drawing inspiration from a dahl. You could choose to add some toasted spices, like cumin and fenugreek seeds, to the lentil mix if you wanted to add more Indian flavours, or leave the roasted squash as the main flavour. Enjoy as a main dish alongside flatbreads or fluffy rice, or you could choose to add a little more water and have it as a soup for lunch.

This is a great autumn/winter warmer soup, spicing up the humble celeriac. The method of roasting a whole celeriac is a really nice way to cook the vegetable and bring out its earthy sweetness to be served just as it is. Alternatively, to reduce the cooking time, you can peel and chop the celeriac into 2cm chunks and roast for 30-40 mins until tender if you want to speed things up. You can make this ahead and store in the fridge for 3 days or in the freezer for up to 3 months.

This is a delicious recipes for early autumn and makes an unusual but very tasty accompaniment to a roast dinner.

This recipe combines the earthy flavours of chard and mushrooms, enhanced with the umami whack of tamari soy sauce (a longer fermented and less salty version of regular soy sauce). Enjoy it as a main course accompanied by stir fried noodles and other veg, or as a nutritious vegetable accompaniment to many autumnal dishes.

An easy snack or side making use of the delicious, earthy stems of chard.

This is a really quick way to use up leftover chard while adding a bit of texture to a meal, or just to enjoy as a healthy snack. You can use this method of cooking with kale and the leaves from cauliflowers.

This vegan mushroom curry with roast radish makes the most of whole spices to really make the veg sing. Going to the effort of toasting and grinding whole cumin seeds will bring out another flavour dimension and make your kitchen smell fantastic.

A great veggie dinner that makes the most of the produce available as summer starts fading into autumn. The nutritional yeast adds a hit like parmesan to your polenta that really compliments the roasted pumpkin, while the quick pickled radishes provide a great zingy freshness to cut through the richness and provide a little reminder of summer.

Add a touch of middle eastern spice to a late summer classic, a great side for barbecues and burgers.

This a great way of cooking all sorts of leafy greens, from kale to cabbage, perpetual spinach and sprout tops to accompany almost any meal. The lemon adds a fantastic freshness that really lifts the dish, the cherry tomatoes are great summery addition, but can be left out if you haven’t got any to hand.

A veggie alternative to a shepherd's pie, given a deep richness by the addition of the extra spices and soy sauce. Carlin Peas are Britain’s answer to chickpeas, well suited to our climate and super sustainable. Look out for Hodmedod’s organic British-grown carlin peas to support another great business investing in sustainable farming and food.

Elevate the humble celeriac and parsnip with this delicious gratin, a fantastic side to a roast, or enjoy as a main on its own with some crusty bread and green salad. The creaminess of these two winter root staples means you can get away without the addition of cream, making this a much healthier alternative to the traditional potato-based recipe.

Pack the veg in with this light late summer dinner. The crispy leeks add a great crunch and savoury hit. Try them as a topping to add another flavour and texture dimension on all sorts of other dishes.

Don’t let the ingredients list put you off, this dish really packs a punch and rewards a bit of extra effort using all fresh spices. The addition of the quick pickles really brings this to life and elevates it above your usual dinner time fare.

This recipe is a little more effort, but good fun to make! They make a delicious and nutritious lunch hot or cold.

A simple and warming stew for cold days. Serve it on its own or alongside roasted winter squash or pumpkin, or grilled chicken.

Give sweet, earthy golden beetroot a touch of Middle Eastern flavour with this delicious salad. A great side for a barbecue, or to add a touch of summer to any dish calling for a side salad.

This is a fantastic recipe for those darkening autumn nights, making the most of the veg available as the summer fades. Definitely don’t skip out on making the delicious herby dumplings to soak up the delicious sauce and really finish off this comforting dish.

This recipe makes for a great midweek meal, and you can enjoy any leftovers cold for your lunch. Caramelising the fennel in a pan before roasting it with the leeks on the tart makes all the difference, bringing out its natural sweetness and adding an extra layer of flavour.

This recipe is designed to help you use up leftover leafy greens. You can scale the recipe up and down, the key is to always add salt to a ratio of 1.5-2% of the total weight of the veg. You can increase or reduce the amount of chillies to suit your tastes - this recipe is all about experimenting to create some delicious funky flavours! It’s important you make sure you sterilise your fermentation container, use clean equipment and wash your hands while making this recipe. This stops any unwanted microbes from disrupting the work of the friendly lactobacillus bacteria responsible for fermentation.

A great introduction to the world of fermented food. With just 2 ingredients you can enjoy some delicious, funky flavours in as little as 4 days. The longer you leave it the more the sour flavour develops. Use your sauerkraut as a condiment to add some funky flavours to sandwiches, hotdogs and salads or as a side to cut through rich dishes like stews. It’s important you make sure you sterilise your fermentation container, use clean equipment and wash your hands while making this recipe. This stops any unwanted microbes from disrupting the work of the friendly lactobacillus bacteria responsible for fermentation.

This recipe makes use of both the Cauliflower and its edible leaves, cooking these in a stir-fry with some tahini and chilli for the ultimate easy dinner.

Who doesn’t love a roast potato? And these are taken to the next level with the slightly cheffy addition of a little bit of rosemary, perfect for impressing your friends and family.

This makes a great lunch or starter for a dinner party, the pomegranate molasses adding a tangy sweetness. You can pick up this molasses in many shops and it makes a great addition to salad dressings and as a glaze or sauce for roast vegetables.

Elevate the humble green bean with this simple side dish.

Skip the kneading and rising times of traditional breads with this veggie-twist on the classic southern US barbecue accompaniment.

A fantastic summer side dish, or serve it as a sauce over pasta or rice for an easy supper.

This is the recipe that powers the team at Kindling Farm and our volunteers at Kindling Market Garden through days of hard graft. This is ideal for using up any veg you have to hand and can be left to simmer while you get on with your morning’s jobs, safe in the knowledge that a filling and healthy lunch is there for you. The Kindling team swears by Unicorn Grocery’s bouillon powder, but any good organic bouillon should do it.

This recipe uses cauliflower and almonds to make a super-flavourful and healthy alternative to pastry, the perfect base for some lovely roasted summer vegetables.