Catherine Polet 10/29/26 Catherine Polet 10/29/26

Stuffed Butternut Squash with Chickpeas, Cèpes and Hazelnuts

Roasted butternut halves filled with chickpeas, cèpes and herbs, finished with a golden hazelnut crumb. A cosy vegetarian dinner for autumn evenings.

Catherine Polet 10/28/26 Catherine Polet 10/28/26

Lighter Parkin with Oats, Ginger and Dates

Sticky, warming parkin with oats, ginger and dates, baked as little loaves for Bonfire Night. Lighter on butter and sugar, and even better the next day.

Catherine Polet 10/27/26 Catherine Polet 10/27/26

Chicon, Roasted Beetroot and Orange Salad with Walnuts and Goat’s Cheese

Red and white chicons with roasted beetroot, orange, goat’s cheese and a walnut oil dressing. A colourful, gluten-free winter salad for lunch.

Catherine Polet 10/26/26 Catherine Polet 10/26/26

Lighter Panellets with Sweet Potato and Pine Nuts

Catalan panellets for All Saints, made with sweet potato, almonds and pine nuts, and much less sugar than the classic recipe. Naturally gluten-free.

Catherine Polet 10/25/26 Catherine Polet 10/25/26

Potimarron Soup with Espelette Pepper and Toasted Hazelnuts

A silky potimarron soup with a soft warmth from Espelette pepper and toasted hazelnuts on top. No peeling needed, and lunches ready for half the week.

Catherine Polet 10/23/26 Catherine Polet 10/23/26

Pumpkin Spice Muffins with Pumpkin Seeds

Soft, gently spiced pumpkin muffins made with wholemeal spelt flour and only a little honey. A healthier treat for Halloween and every autumn afternoon.

Catherine Polet 10/3/26 Catherine Polet 10/3/26

Baked Apples with Walnuts and Cinnamon

Whole apples filled with walnuts, raisins and cinnamon, baked until soft and served warm with yoghurt. A simple autumn dessert with hardly any added sugar.