This Karst Venison with Juniper is perhaps one of the recipes that best showcases the autumn cuisine of the Friuli region. The clocks have gone back. The nights have drawn in. And you can no longer deny that Autumn is here to stay. But the good news is…

Nothing heralds the start of autumn louder than pumpkin soup. It wasn’t until I moved to Australia that I ever really ate or cooked a pumpkin. In the UK, the pumpkin was, at least for me, something you carved into a scary face for Halloween.

We love this red lentil and spinach soup. We eat it almost weekly at this time of the year. The ingredients are either always in the store cupboard, or are readily available. It’s full of fibre from the lentils and the vegetables, and gives us a meat free…