Hearty shepherd's pie

Summer is becoming a distant memory, but if you're not quite ready for full-on winter warmers, Sally's here to embrace autumn with her healthy take on a classic shepherd's pie.

Sally says: Shepherd's pie is an old tradition in many households and this is a version of my mother's recipe. As always, ensure you use great quality, very lean minced beef. Red meat contains iron and zinc and this is complemented by the vitamin C and fibre content of the potato and sweet potato topping. The onions, garlic and tomatoes will help lower blood cholesterol making this dish a lovely, filling, nutritious meal.

Honeycomb and apple cobbler

This version, flavoured with honeycomb and cinnamon is a pleasure to make, and the ultimate autumnal indulgence

– Chef John Whaite

When autumn arrives and the apples are abundant, there’s nothing cosier than a cobbler or a crumble.

If you can’t find honeycomb you can use a chocolate covered honeycomb chocolate bars or, if you’re feeling really adventurous, you can try making it with John's recipe (below).

Spiced fish cakes

I couldn’t resist putting a little Middle Eastern twist on the old favourite by adding a dash of spicy harissa

– Nadia Sawalha

Fish cakes are the dish for every occasion, be it a solo supper or an intimate meal for two. You can use whichever fish is cheapest or on offer and they can be reheated. Simply bake for 35-40 minutes in an oven preheated to 180C/gas 4 until they are piping hot in the middle. If they begin to colour, cover them with foil.