AUTUMN cookbook

We've created a bumper selection of tasty dishes to keep you happy, healthy and satisfied all season long

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Mango and passion fruit bircher muesli

These handy plant-based porridge pots are great to eat on the go or at your desk.

SERVES 4 READY IN 10 MINS, PLUS OVERNIGHT SOAKING

*100g rolled oats

* 2 apples, grated

*300ml coconut milk

* 80g mixed seeds (we used pumpkin, sunflower and flax)

* 2tbsp desiccated coconut, plus 1tbsp to top, optional

* 1tsp cinnamon

* 1tsp maple syrup, plus extra for drizzling

* 1 mango, cut into small chunks

* Pulp of 2 passion fruits

*4tbsp coconut (or natural) yogurt

1 The night before serving, combine all of the ingredients, except for the mango, passion fruit and yogurt, in a bowl, together with a pinch of salt. Leave in the fridge overnight.

2 When ready to eat, divide the mango and passion fruit between 4 jars or bowls. Top with the oat mix, then add a dollop of yogurt and desiccated coconut, if using.

Per serving: 510 cals, 30g fat, 18g sat fat, 44g carbs

Smoked salmon and courgette slice

Salmon makes a tasty addition to this protein-packed breakfast option, but if you're not a fan, try it with ham or sun-dried tomatoes instead.

SERVES 6-8 PREP 10 MINS COOK 35-40 MINS

• 200g ricotta

• 6 medium eggs, lightly beaten

• 30g Parmesan, finely grated

• Small bunch dill, finely chopped

• Small bunch basil, finely chopped

• Grated zest and juice 1 lemon

• 3 medium courgettes, 1½ coarsely grated, the remainder thinly sliced

• 4 spring onions, thinly sliced

• 150g self-raising flour

• 150g hot smoked salmon, flaked

You will need

• 18x28cm rectangular cake tin, greased, base and sides lined with baking paper