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Fruit

October 2026

  • Two bowls of roast apples with toffee sauce, walnuts and soured cream, beside spoons

    Jackson Boxer’s recipe for roast apples with toffee sauce and soured cream

  • Helen Goh's toffee apple hand pies for bonfire night.

    The sweet spot
    Helen Goh’s miso-toffee apple hand pies – recipe

  • A glass layered with creamy custard, dark berry compote, and topped with two blackberries sits on a wooden surface

    Waste not
    How to turn excess custard into a fruity treat – recipe

  • Closeup of a hand removing a lemon skin with a zesting knife

    Hold the lime! Could eating citrus zest and peel really be bad for your health?

  • The joy of veg-maxxing: how to eat many, many more plants – without really trying

  • The good mixer
    Cocktail of the week: Kokum’s spiced tamarind and apple sour – recipe

  • Something crunchy, something sharp, something sweet: Sam and Sam Clark’s autumn meze recipes

  • Have scientists finally found a way to save the banana from disaster?

  • Waste not
    How to turn brown bananas into the best vegan bread of the bunch – recipe

  • Core values: the Austrian scheme bringing forgotten apple varieties back to life

  • How to cook the perfect ...
    How to make the perfect poires belle Hélène – recipe

  • Jackson Boxer’s vegan recipe for poached leeks with pickled pear and hazelnuts

  • Since my daughter moved out of home, my household has shrunk. A yearly tradition brings us together

    Nova Weetman

  • The sweet spot
    Helen Goh’s recipe for baked oats with morello cherries and almond

  • Feast
    My autumn of comfort TV and comfort food

    Newsletter

  • Waste not
    How to use stale bread to make a classic British pudding – recipe

  • The good mixer
    Cocktail of the week: All Roads’ daiquiri – recipe

  • The sweet spot
    Benjamina Ebuehi’s recipe for toffee apple Basque cheesecake

  • My latest discovery? You can eat the skin of a kiwifruit – and the benefits are myriad

    Adrian Chiles

  • Jose Pizarro’s recipe for poached pear and almond tart with PX caramel

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