Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream. Equipment and preparation: for this recipe you will need a 20x25cm/8x10in ovenproof dish.
Sweet parsnips and tangy cooking apples combine perfectly in this deliciously smooth soup. Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt.
A pub classic made a little healthier for when you want a little treat. Stir-fried Brussels sprouts are a world away from soggy boiled ones. Each serving provides 517 kcal, 38g protein, 48g carbohydrate (of which 12g sugars), 17g fat (of which 5.5g saturates), 9.5g fibre and 4.1g salt.
This gorgeous pie plays on the wonderful affinity between pork and apples. The fruit gives a subtle sweetness to the cider-enriched gravy and the sage lends an aromatic note. Equipment and preparation: you will need a 1.2 litre/2lb 12oz pie dish and a pie funnel.
Think you can't make ribs on a weekday? Pop them in the slow-cooker and you can have meltingly tender ribs any day. Crisp up on the barbecue for extra deliciousness. Equipment and preparation: for this recipe you will need a slow cooker.
A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot.