December Seasonal Eating

Fruit and Nuts: Southern Hemisphere • Vegetables and Herbs: Southern Hemisphere • Fruit and Nuts: Northern Hemisphere • Vegetables and Herbs: Northern Hemisphere

Fruit and Nuts: Southern Hemisphere

Canning: Fresh Apricot Jam by AWW Food • Something Different: Fresh Apricots with Goat’s Cheese and Lavender Honey by Flavour and Savour • Dessert: Summer Apricot Tart by Elle Republic

Starter: Prawn-Stuffed Avocados with Finger Limes by Food Daydreaming • Something different: Barbecued Avocado with Spring Onion Buttermilk Dressing by Taste.com.au • Condiment: Avocado Sauce by Recipe Tin Eats

Fried: Banana Spring Rolls with Butterscotch Sauce by Poh Ling Yeow • Baked: Banana Soufflé by Eric Ripert • Something different: Sesame, Date and Banana Cake by Yotam Ottolenghi 

Homemade: Blackberry Doughnuts by Rosie Birkett • Healthier: Blackberry Coconut Vegan Panna Cotta by Vibrant Plate • Decadent: Summer Blackberry Custards by Alain Coumont

Salad: Fruit and Vegetable Quinoa Salad by Food Daydreaming • Dessert: Blueberry and Lemon Verbena Tarts by Valli Little • Drink: Blueberry Lemonade by Damn Delicious 

Side: Chicken, Cherry and Almond Salad by Delicious • Condiment: Charred Bread with Ricotta and Cherry Salsa by Samin Nosrat • Drink: Cherry and Lemon Cocktail by Baking Ginger 

Something Different: BBQ Prawns with Roasted Gooseberry Salsa by Adam Bush • Classic: Gooseberry Fool by April J. Harris • Decadent: Brown Butter Gooseberry Tart by Top with Cinnamon 

Fruity: Honeydew Melon and Blackberry Salad by This Healthy Table • Something different: Cantaloupe, Honeydew, Prosciutto and Basil Salad Roll by Chatelaine • Drink: Refreshing Honeydew Lemonade by Sugar and Charm 

Dinner: Baked Lemon Chicken with Spring Greens by Coles Magazine • Something different: Spring Rice with Sausage, Egg, Lemon and Pecorino by Phoebe Wood • Dessert: Lemon Bars by Linda Larson 

Breakfast Lime and Yogurt Muffins by Annie’s Noms • Side: Asparagus with Lime and Mint by Garrett McCord • Condiment: Spring Roll with Lime Aioli by Better Homes and Gardens 

Dinner: Chicken and Lychee Green Curry by Every Last Bite • Something different: Lychee Ceviche by Love and Olive Oil • Drink: Frozen Lychee and Mint Cocktails by the Good Food Team 

Fresh: Coconut Rice Salad with Green Mango by Food Daydreaming • Dinner: Slow Cooker Mango Chicken by Liz Macri • Dessert: Mango Pudding with Lime Tapioca and Coconut Ice Cream by Louis Tikaram 

Afternoon Tea: Summer Nectarine Cake by The Taste Edit • Grain Salad: Quick Nectarine and Bulgur Salad by Cooking Light • Classic Dessert: Nectarine Brown Sugar Crisp by Modern Honey 

Breakfast: Breakfast Crepes with Orange and Passionfruit Compote by Katie Quinn Davies • Dinner: Orange Chicken by Kitchen Sanctuary • Dessert: No-Bake Chocolate Orange Cheesecake by Crumb and Corkscrews 

Side: Green Papaya Salad by Luke Nguyen • Dinner: Green Papaya Fajitas by The Produce Moms • Drink: Coconut Papaya Smoothie by the Minimalist Baker 

Condiment: Passionfruit Wasabi Dressing by Australian Passionfruit • Dessert: Passionfruit and Coconut Cake by Not Quite Nigella • Chocolate: Chocolate Passionfruit Brownies by Wholesome Patisserie 

Fresh: Pawpaw, Mango and Rocket Salad by Maggie Beer • Something Different: Prawn-Stuffed Avocados with Finger Limes by Food Daydreaming • Side: Simple Pawpaw Salsa by Light Orange Bean

Dinner: Grilled Peach, Chicken and Feta Salad by the Good Food Team • Side: Summer Peach Salad by David Prior • Dessert: Summer Peach Pie with Vanilla and Cardamom by Jeanne Thiel Kelley 

Lunch: Hawaiian Sausage Subs by Cathie Lonnie • Dinner: Blackened Salmon Tacos with Minted Pineapple Salsa by Food Daydreaming • Dessert: Fresh Pineapple Upside Down Cake by Inspired Taste 

Fresh: Plum and Salmon Salad by Food Daydreaming • Dessert: Late Summer Plum Cake by Once Upon a Chef • Sweet Treat: Honey Thyme Poached Plums with Sweet Mascarpone by With Spice 

Fresh: Summer Strawberry and Pomegranate Salad by Healthy Little Vittles • Dessert: Orange and Pomegranate Cheesecake by James Martin • Snack: Watermelon, Feta and Pomegranate Summer Salad by My Poppet Living 

Fresh: Pomelo Salad Rolls by Diversivore • Salad: Prawn and Pomelo Salad with Roasted Chilli Dressing by Lisa Featherby • Something Different: Island Spiced Duck with Pomelo Salad by Delicious 

Drink: Red Current Lemonade by Katy Keck • Dessert: Red Current Yogurt Cakes by Crumb • Something Different: Red Current Clafoutis by A Cozy Kitchen

Dinner: Smoked Chicken and Rockmelon Salad by the Better Health Channel • Old school: Orange and Rockmelon Jelly by Adam Liaw • Refreshing: Rockmelon and Basil Sorbet by Food to Love 

Drink: Tropical Fruit Rambutan Cocktail by Healthy World Cuisine • Dinner: Summer Rambutan Curry by Jake Cohen • Dessert: Mango and Rambutan Crumbles with Cardamom Ice Cream by Delicious 

Fresh: Raspberry, Apple and Kale Salad with Lemon Vinaigrette by Driscoll’s • Decadent: Rosewater and Raspberry Sponge Cake by the Good Food Team • Something Different: Summer Raspberry and Saffron Lemon Curd Tartlets by Eggs.ca 

Canning: Starfruit Jam by Missy Wombat • Snack: Starfruit Chips by Suwannee Rose • Dessert: Starfruit Upside-Down Cake by Food Network Kitchen 

Something different: Savory Balsamic Roasted Strawberry and Basil Grilled Cheese by Pass the Sushi • Salad: Fruit and Vegetable Quinoa Salad by Food Daydreaming • Dessert: Easy Strawberry Tart by Makinze Gore 

Salad: Chargrilled Watermelon Fattoush by Claire Brookman • Side: Spring Greens with Watermelon, Strawberries and Feta by Williams Sonoma • Drink: Watermelon and Strawberry Slushie by Sophie Godwin 

Vegetables and Herbs: Southern Hemisphere

Starter: Artichokes with Lemon Za’atar Dipping Sauce by SAVEUR Editors • Salad: Spring Panzanella with Artichokes, Asparagus, Peas, and Lemon Dill Vinaigrette by Liz’s Healthy Table • Dinner: Artichoke and Spring Pea Pasta by Snap your Supper

Starter: Spring Asparagus Soup by Sarah Hobbs • Side: Roasted Asparagus with Lemon by The Domestic Dietitian • Something different: Yogurt Flatbread, Greens, Taramasalata and Finger Limes by Food Daydreaming

Starter: Spring Pea and Basil Soup by Once Upon a Chef • Fresh: Springtime Basil Chicken Lettuce Wraps by Little Spice Jar • Dinner: Spring Linguine with Basil by Cooking Light

Fresh: Bean Sprout Salad by Tony Tan • Side: Bean Sprout Stir Fry by Omnivore’s Cookbook • Spicy: Korean Spicy Bean Sprouts by Explore Cook Eat

Breakfast: Spring Veggie Frittata by The Healthy Toast • Salad: Spring Salad with Carrots, Beets and Flowers by One Green Planet • Side: Vinegar-Roasted Beets with Spring Onions and Yoghurt by Alison Roman

Salad: Chickpea, Tuna and Broccoli Salad by Food Daydreaming • Something different: Charred Broccoli and Spring Onion Salad with Tahini Dressing by Karen Martini • Dinner: Quick Broccoli Pasta by Lisa Faulkner

Salad: Fall Shredded Brussel Sprouts Salad by Iowa Girl Eats • Dinner: Carbonara Pasta with Charred Brussel Sprouts by Foodie Crush • Side: Roasted Brussel Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries by Julia’s Album

Dinner: 30-Minute Kielbasa and Cabbage Skillet by Patty Catalano • Something different: Unstuffed Cabbage Casserole by Lauren Miyashiro • Side: Fall-Apart Caramelized Cabbage by Bon Appetit

Salad: Roasted Capsicum and Labne Salad by AWW Food • Pasta: Farfalle with Baby Capsicums, Asparagus and Spinach by Curtis Stone • Comforting: Stuffed Spring Capsicums by Niki Bezzant

Snacks: Baked Carrot and Nigella Seed Bhajis with Raita by Sophie Godwin • Starter: Thai Carrot and Lemongrass Soup from Olive • Salad: Quinoa, Pistachio and Honeyed Carrot Salad from taste.com.au

Salad: Spring Vegetable and Cauliflower Tabbouleh by Jane Hornby • Something different: Mushroom and Cauliflower Gratin by Food Daydreaming • Side: Warm Spiced Rice Salad with Fried Cauliflower and Broccoli by the Delicious Team

Snack: Celery Sticks with Blue Cheese Dip by the Good Food Team • Soup: Summer Garden Soup with Celery Leaf Pesto by Italian Food Forever • Side: Celery Salad with Dates, Almonds and Parmesan by Cookie and Kate

Side: Spring Vegetable Ragout with Fresh Chervil by Janet Fletcher • Dinner: Saffron Pasta with Lemon Chervil Sauce by My Food Book • Baking: Cheese and Herb Free-Form Tart by Delicious

Pasta: Spaghetti Alfredo with Mushrooms and Peas by Food Daydreaming • Chicken: Lime, Chilli and Spring Onion Chicken Drumsticks by Claire Aldous • Seafood: Sea Bass with Sizzled Ginger, Chilli and Spring Onions by Jane Hornby

Pizza: Spring Onion and Chive Pizza with Genius White Sauce by Thursday Night Pizza • Side: Creamy Chive Potatoes by Melissa Hamilton and Christopher Hirsheimer • Condiment: Chive Oil Salad Dressing by Healthy Seasonal Recipes

Light: Spring Greens with Lentils, Chilli and Coriander by River Ford Organic Farmers • Dinner: Wok-Fried Chicken with Ginger, Coriander and Spring Onion by Adam Liaw • Side: Spring Vegetables with Coriander Butter from taste.com.au

Salad: Smashed Cucumber Salad by Tony Tan • Something different: Smoked Salmon Cucumber Roll-Ups by Sweet Peas and Saffron • Drink: Cucumber and Elderflower Spritzer by the Good Food Team

Condiment: Lemon Dill Dressing by The Café Sucre Farine • Dinner: Spring Pasta with Salmon, Peas and Dill by Charlyne Mattox • Side: Salmon and Spring Vegetables with Dill by Eating Well

Comforting: End-of-Summer Eggplant Bake by Jessica Koslow • Something Different: Basil Roasted Eggplant with Heirloom Tomatoes by With Food and Love • Side: Baked Eggplants by Juls’ Kitchen

Salad: Chickpea, Tuna and Broccoli Salad by Food Daydreaming • Side: Spring Pesto Green Beans by Garlic and Zest • Something different: Crispy Green Bean Fries by Dixie Elliott

Starter: Spring Leek Soup with Gruyere Toasts by Marissa Stevens • Seafood: Halibut Confit with Leeks, Coriander and Lemon by Alison Roman • Side: Spring Leek and Mushroom Gratin by Dishing out Health

Fresh: Tuna, Avocado and Pea Salad in Baby Gem Lettuce Wraps by Jennifer Irvine • Salad: Chopped Spring Green Salad by Emma Knowles • Side: Stir-Fried Iceberg Lettuce by Neil Perry

Condiment: Cucumber and Mint Raita by Kim Coverdale • Starter: Courgette and Mint Soup by Adam Bush • Dinner: Zucchini Flower, Mint and Pecorino Pasta by Food Daydreaming

Grazing: Mushrooms on Sourdough with Goat’s Cheese and Cavolo Nero by Colin Fassnidge • Light: Spicy Mushroom Larb by Andy Baraghani • Pasta: Spaghetti Alfredo with Mushrooms and Peas by Food Daydreaming

Fresh: Summer tomato, Onion and Cucumber Salad by Virginia Willis • Side: Basmati Rice with Sweet Onions and Summer Herbs by Maria Helm Sinskey • Comfort Food: Marinated Slow Roasted Onions by Kevin is Cooking

Condiment: Pistachio-Oregano Pesto by Dave Pasternack • Salad: Fresh Oregano Salad with Pomegranate Molasses and Sumac by Norma Dakhoul • Dinner: One-Pot Lemon Oregano Chicken and Rice by Carnal Dish

Starter: Chicken and Vegetable Soup with Parsley Pistou by Good Food • Seafood: Slow-Roasted Salmon with Chimichurri by Naomi Tomky • Side: White Bean Salad with Parsley and Tomatoes by Our Salty Kitchen

Starter: Pea and Feta Toasts by Sarah Cook • Salad: Spring Pea Salad with Double Brie by Coles Magazine • Dinner: Spaghetti Alfredo with Mushrooms and Peas by Food Daydreaming

Snack: Roasted Thai Curry Pumpkin Seeds by My Life Cookbook • Lunch: Caramelised Pumpkin, Corn and Lentil Bowl by Lisa Featherby • Summer Comfort: Summer Pumpkin Dhal by Charlotte Binns-McDonald

Fresh: Summer Radish Salad with Sweet Chilli Vinaigrette by Sunset • Something Different: Summer Radishes with Chevre, Nori and Smoked Salt by Jeremy Fox • Summer Comfort: Chillded Radish, Watercress and Tahini Yogurt Soup by Bethany Kehdy

Breakfast: Poached Rhubarb with Labne by Katrina Woodman • Traditional: Rhubarb Fool by Boulder Locavore • Comforting: Roasted Rhubarb Summer Pudding by Baking Sense

Breakfast: Ricotta and Rosemary Pancakes by Food Daydreaming • Dinner: Rosemary Chicken by Dinner at the Zoo • Baking: No Knead Rosemary Bread by Damn Delicious

Snack: Polenta Chips with Pecorino and Sage by Cynthia Black • Dinner: One Pan Lemon Sage Baked Chicken and Olives by Cotter Crunch • Something different: Gnocchi with Demi-Glaze and Sage by Hugh Wennerbom

Salad: Salad of Spring Peas, Beans, Goat’s Feta and Pumpkin Seeds by Peter Gilmore • Quick: Stir-Fried Snow Peas with Garlic by Kylie Kwong • Comforting: Spring Pea and Scallion Risotto by Woman’s Day Kitchen

Dinner: Three Bean, Tomato and Spinach Stew by Olive Magazine • Something different: Spinach and Cheese Bonbons with Beetroot Chutney by Michelle Southan • Side: Easy Creamed Spinach by Café Delites

Seafood: Sea Bass with Sizzled Ginger, Chilli and Spring Onions by Jane Hornby • Noodles: Garlic and Spring Onion Noodles by Food Trails • Chicken: Chicken and Spring Onion Stir-Fry by Taste.com.au

Salad: Sugar Snap Pea, Avocado and Orange Salad by Cassie Best • Grain bowl: Quinoa Confetti Salad with Sugar Snap Peas and Toasted Pepitas by Kitchen Treaty • Side: Sugar Snap Peas with Soffrito, Hot Pepper and Mint by Travis Lett

Stuffed: Roasted Corn and Basil Stuffed Tomatoes by Pinch of Yum • Something different: Grilled Baja Corn Zucchini Boats by Leave a Happy Plate • Dessert: Sweet Corn Ice Cream by A Kitchen Muse

Dinner: Creamy Lemon Chicken with Thyme by Spend with Pennies • Side: Garlic Thyme Roasted Mushrooms by Rasa Malaysia • Baking: Green Olive and Thyme Focaccia by Food Daydreaming 

Fresh: Summer Tomato, Herbed Feta and Rice Salad by Chrissy Freer • Pasta: Summer Tortellini Pasta Salad by The Modern Proper • Decadent: Heirloom Tomato Lobster Salad with Buttermilk Dill Dressing by Le Petit Eats

Brunch: Sliced Turnip and Bacon Bake by Barney Desmazery • Side: Buttered Summer Turnips and Herbs by Riverford Organic Farmers • Something Different: Miso roasted Japanese Turnips by Foolproof Living

Afternoon tea: Watercress Egg Salad Tea Sandwiches by The Spruce Eats • Fresh: Prawn, Mango and Watercress Salad by Michelle Southan • Side: Gingered Watercress by Laura Calder

Snack: Zucchini Cheddar Cheese Savoury Muffins by As Easy as Apple Pie • Something different: Yogurt Flatbread, Greens, Taramasalata and Finger Limes by Food Daydreaming • Side: Garlic-Parm Zucchini Sauté by Makinze Gore

Comforting: Zucchini Flower Quiche by Food Daydreaming • Cozy: Farmers’ Market Risotto with Zucchini and Zucchini Flowers by Joanne Weir • Something Different: Lake House’s Zucchini and Basil Soup by Alla Wolf-Tasker

Fruit and Nuts: Northern Hemisphere

Breakfast: Creamy Vanilla Porridge with Brown Sugar Apples by Jessica Brook • Side: Skillet Chicken with Brussels Sprouts and Apples by Marian Cooper Cairns • Seasonal: Caramel Apples by Country Living

Salad: Chicken, Avocado and Bacon Salad by Best Recipes • Vegan: Avocado Fritters with Cashew Hollandaise by Maria Siriano • Decadent: Avocado and Prawn Risotto by Delicious.

Breakfast: Banana Porridge by The tolerant Table • Afternoon Tea: Winter Spiced Banana Bread by My Weekend Kitchen • Dessert: Sticky Date Banana Pudding by Tracy Rutherford

Starter: Cauliflower and Chestnut Soup by Good Food • Dinner: Chestnut Pasta in Butter and Sage Sauce by Kyle Phillips • Dessert: Chocolate Chestnut Cake by Olive and Mango

Canning: Clementine and Cointreau Marmalade by the Good Food Team • Afternoon Tea: Super Soft Clementine Sugar Cookies by Comfort of Cooking • Drink: Clementine Winter Cocktail by The Recipe Wench

Condiment: Cranberry Sauce by Simply Recipes • Salad: Honey Dijon Apple Bacon Cranberry Salad by Café Delites • Dessert: Cranberry Pear Upside Down Cake by Garlic and Zest

Breakfast: Peanut Butter and Jelly Date Smoothie by Minimalist Baker • Snack: Healthy Date Bars by Lazy Cat Kitchen • Lunch: Winter Date Salad by Healthy Grocery Girl

Breakfast: Baked Grapefruit with Maple Syrup and Cinnamon by Not enough Cinnamon • Dessert: Grapefruit Greek Yogurt Cake by Sally’s Baking Addiction • Drink: Rosemary-Grapefruit Margarita by Erin Alexander 

Breakfast: Strawberry Kiwi Smoothie Bowl by Purely Kaylie • Snack: Autumn Fruit Salad with Yoghurt by Emma Braz • Baking: Kiwifruit, Ginger and Apple Crumble by Sophie Gray

Main: Braised Chicken with Artichokes, Olives and Lemon by Martha Stewart Living • Salad: Autumn Glow Salad with Lemon Dressing by Pinch of Yum • Dessert: Lemon Flan with Autumn Fruit Compote by Penelope Casas

Side: Winter Vegetable Slaw with Coconut-Lime Sauce by Dishing up the Dirt • Dessert: Winter Fruit Salad in Ginger-Lime Syrup by Food & Wine • Drink: Winter Gin Gimlet with Fresh Lime and Rosemary by Recipe Fiction

Made from scratch: Mandarin Curd by Mrs Jones’s Kitchen • Salad: Persian-Spiced Barley and Mandarin Salad by Heidi Flett • Dessert: Upside-Down Mandarin Cake with Caramel by Urban Farmie

Salad: Autumn Harvest Salad with Orange Vinaigrette by Whatcha Cooking Good Looking? • Main: Salted Roast Turkey with Orange, Fall Spices and Sherry Gravy by Rick Rodgers • Drink: Orange Ginger Fall Sangria by Lydi Out Loud

Dinner: Pork and Pear Tray Bake by Taste.com.au • Side: Pear and Haloumi Salad by Justine Schofield • Drink: Cranberry-Pear Ginger Fizz by Brit & Co

Snack: Candied Pecans with Warm Spices by Go Dairy Free • Salad: Winter Salad with Pecans, Pears and Gorgonzola by David Lebovitz • Dessert: Winter Spiced Pecan Caramel Cheesecake by Kitchen Sanctuary

Salad: Fall Harvest Salad with Persimmon and Pomegranate by Marilena’s Kitchen • Main: Persimmon Risotto with Pancetta and Goat Cheese by Juls’ Kitchen • Drink: Spiced Persimmon Turmeric Tea by Gourmande in the Kitchen

Comforting: Pistachio Cake by Sally’s Baking Addiction • Traditional: Quick and Easy Italian Pistachio Cookies by The Flavor Bender • Something Different: Raw Pistachio Slice by Unconventional Baker

Salad: Autumn Harvest Salad with Pomegranates by Fox and Briar • Dinner: Pomegranate Chicken with Almond Couscous by Cassie Best • Drink: Pomegranate-Champagne Punch by Melissa Clark

Salad: Pomelo Salad with Chile, Lime, Peanuts and Coconut by Kris Yenbamroong • Side: Roasted Brussels Sprouts with Pomelo and Star Anise by The Happy Foodie • Something Different: Candied Grapefruit and Pomelo Peel by Viet World Kitchen

Breakfast: Autumn Porridge with Poached Quince by Lazy Cat Kitchen • Something cold: Quince and Vanilla Sorbet by Faith Durand • Something sweet: Turkish Roast Quinces with Creme Fraiche and Halva by Matt Preston

Breakfast: Winter Bircher with Orange and Rhubarb Syrup by Phoebe Wood • Dessert: Rhubarb Puddings by Donna Hay • Comforting: Winter Rhubarb and Apple Crumble by The Nosey Chef

Salad: Tangelo, Halloumi and Olive Winter Salad by Not Quite Nigella • Dessert: Winter Citrus Bars with Tangelo and Blood Orange by Bird’s Nest Bites • Something Different: Little Marmalade Puddings with Orange Flower and Tangelos by Lynne Mullins 

Salad: Kale, Tangerine, Pepita Salad by Marisa Moore • Dinner: Tangerine Garlic Chicken by Savoring Italy • Dessert: Winter Citrus Salad with Walnuts, Dates and Rose by The Bojon Gourmet  

Snack: Fall-Spiced Walnuts by Take Two Tapas • Side: Apple Salad with Candied Walnuts and Cranberries by Recipe Tin Eats • Something sweet: Walnut Toffee Tart by Patricia Green

Vegetables and Herbs: Northern Hemisphere

Starter: Roast Beetroot Soup with Blue Cheese Toasts by Adam Bush • Salad: Farro Salad with Beets and their Tops by Feasting at Home • Side: Roasted Beet Salad by Love & Lemons

Starter: Broccoli, Turnip Greens and Coconut Cream Soup by The Awesome Green • Salad: Chickpea, Tuna and Broccoli Salad by Food Daydreaming • Side: Creamy Broccoli and Bacon by Café Delites

Salad: Fall Shredded Brussel Sprouts Salad by Iowa Girl Eats • Dinner: Carbonara Pasta with Charred Brussel Sprouts by Foodie Crush • Side: Roasted Brussel Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries by Julia’s Album

Dinner: 30-Minute Kielbasa and Cabbage Skillet by Patty Catalano • Something different: Unstuffed Cabbage Casserole by Lauren Miyashiro • Side: Fall-Apart Caramelized Cabbage by Bon Appetit

Starter: Autumn Carrot and Sweet Potato Soup by Once Upon a Chef • Dinner: Roast Chicken Tikka Salad with Carrot Crepes by Charlotte Binns-McDonald • Side: Twice-Roasted Carrots with Honey and Almonds by Alexandra Cooks

Salad: Autumn Salad of Roast Cauliflower, Sweet Potato Hummus and Spice Nut Crumble by Nuts for Life • Dinner: Creamy Cauliflower and Blue Cheese Pappardelle by Valli Little • Something different: Mushroom and Cauliflower Gratin by Food Daydreaming

Soup: Celeriac Soup with Thyme by Naturally Ella • Something different: Whole Baked Celeriac with Autumn Mushrooms, Chicken and Herb Cream by Santa Maria World • Side: Celeriac Remoulade by Food Daydreaming

Starter: Creamy Celery Soup by Erren’s Kitchen • Comforting: Creamy Celery Gratin by The Good Food Team • Side: Quick-Braised Celery by Delia Online

Fresh: Fall Harvest Collard Green Rolls by Denisse Salinas • Soup: Fall Harvest Butternut Squash and Collards Soup by Ally’s Kitchen • Side: Southern Style Collard Greens by Simply Recipes

Side: Winter Veg tray Bake with Coriander Sauce by Abel and Cole • Soup: Carrot Soup with Coriander Yoghurt by Neil Perry • Something Different: Roasted Winter Squash with Cilantro Chimichurri by Garrett McCord

Dinner: Andhra Curry Leaf Chicken by Christine Mansfield • Side: Coconut Rice with Curry Leaves by Chissy Freer • Something Different: Smashed Potato Salad with Turmeric and Curry Leaf Dressing by Holy Cow Vegan

Breakfast: Roast Spring Garlic Frittata by Steve Manfredi • Starter: Springtime Fresh Garlic Soup by The Noil Cook • Dinner: Creamy Spring Garlic Carbonara by Meg Salvia

Afternoon tea: Sticky Ginger Marmalade Tea Loaf by Lavender and Lovage • Condiment: Momofuku’s Ginger Spring Onion Sauce by David Chang • Seafood: Steamed Fish with Ginger and Spring Onion by the Good Food Team

Breakfast: 15-Minute Sheet Pan Kale and Egg Bake by Healthy Nibbles • Salad: Fall Kale and Apple Super Salad by Seasons and Suppers • Side: Soft Polenta with Roast Squash, Kale and Hazelnuts by Cassie Best

Soup: Winter Warming Potato and Leek Soup by Delightful Vegans • Pastry: Leek and Pancetta Galette by Chatelaine • Dinner: Chicken and Leek Puff Pie by Olive

Lunch: Ham, Pea and Mint Pasties by the Good Food Team • Dinner: Steak with Veggies and Mint-Mustard Sauce by Platings and Pairings • Drink: Mint Hot Toddy by Glue and Glitter

Dinner: Mushroom and Cauliflower Gratin by Food Daydreaming • Side: Cheesy Autumn Mushrooms by Emma Lewis • Baking: Vegan Mushroom Wellington by Ian Theasby and Henry David Firth

Starter: Caramelized Onion and Pumpkin Dip by Everyday Gourmet with Blakely • Side: Marinated Slow Roasted Onions by Kevin is Cooking • Comforting: Onion Soup Gratinée by Dietmar Sawyere

Soup: Autumn Vegetable Soup with Parsley Pesto by One Green Planet • Salad: Autumn Quinoa Salad with Lemon Parsley Dressing by Sorted Food • Seafood: Ocean Trout with Apple, Parsley and Autumn Leaves by Emma McCaskill

Dinner: Parsnip and Butternut Squash with Flatbreads by Dr Rupy Aujla • Side: Creamy Parsnip and Mustard Gratin by Sarah Cook • Baking: Parsnip and Porcini Wellington by Maria Elia

Salad: Autumn Potato Salad by 101 Cookbooks • Comfort: Cheesy Scalloped Potatoes by Deliciously Plated • Tapas: Tortilla de Patatas by Food Daydreaming

Curry: One Pot Eggplant, Pumpkin and Chickpea Curry by Heavenlynh Healthy • Ramen: Warming Pumpkin Ramen by Connoisseur Veg • Casserole: Pumpkin French Toast Casserole by Inspired by Charm

Salad: Fall Harvest Salad with Roasted Brassicas, Fingerlings, and Radishes by Daniel Gritzer • Side: Roasted Radishes with Brown Butter, Lemon, and Radish Tops by Tasha de Serio • Something different: Musaengchae by Korean Bapsang

Starter: Winter Green and White Bean Salad with Mint and Olives by 28 by Sam Wood • Dinner: Mushroom and Rocket Risotto by AWW Food • Side: Warm New Potatoes with Rocket, Mustard and Pecorino by Claire Aidous

Dinner: Creamy Dijon Rosemary Chicken by Salt and Lavender • Something sweet: Black Pepper, Fennel and Rosemary Biscotti by Sarah Fioritto • Drink: Cinnamon Rosemary Old Fashioned by Salted Plains

Soup: Winter Bisque with Crispy Sage and Shallots by Vegan Yack Attack • Salad: Chickpea, Shallot and Tuna Salad by Thyme for Cooking • Side: Vino Cotto Golden Shallots by Maggie Beer

Salad: Fall Quinoa Spinach Salad by Eating Bird Food • Comforting: One-Pot Pasta with Spinach and Tomatoes by Ann Taylor Pittman • Vegetarian: The Ultimate Saag Paneer by Sanjana Feasts

Side: Maple Roasted Delicata Squash with Burrata and Pomegranate Seeds by Waves in the Kitchen • Pasta: Spaghetti Squash with Feta and Herbs by Recipe Runner • Main: Vegetarian Stuffed Acorn Squash by Cookie and Kate

Snack: Swede Chips with Sticky Mustard Dressing by Fuss Free Flavours • Main: Swede Gnocchi with Crispy Sage by Sophie Godwin • Side: Mashed Swede with Nutmeg by Cook Veggielicious

Breakfast: Fall Sweet Potato Breakfast Casserole by Sweet Simple Vegan • Salad: Fall Quinoa Sweet Potato Salad with Maple Vinaigrette by Chew Out Loud • Dinner: Fall Harvest Chickpea Stuffed Sweet Potatoes by Del’s Cooking Twist

Comforting: Swiss Chard Ricotta Gnudi with Fall Mushrooms by Molly Stevens • Side: Swiss Chard Salad with Lemon, Parmesan and Breadcrumbs by Side Chef • Baking: Swiss Chard and Herb Tart with Young Cheese by Yotam Ottolenghi

Salad: Roasted Root Vegetable Salad with Herbed Goat Cheese by Domesticate Me • Something different: Turnip Tartiflette by Sophie Godwin • Side: Parmesan Crusted Crushed Turnips by From a Chef’s Kitchen