1. Heat 3 tbsp olive oil in a large frying pan over medium heat. Add the apple slices and cook for 3-5 minutes until golden all over. Remove from the pan and keep warm.
2. Swirl the vinegar and honey into the pan and heat for 30 seconds until bubbling. Add the blackberries, give the pan a shake to warm the berries through, and then remove from the heat.
3. In a serving bowl or platter, toss the salad leaves together with the remaining tbsp of oil, then season well. Gently stir through the warm apple slices and blackberries, along with the sauce, and serve.

1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. Crush the garlic with a pinch of salt in a large pestle and mortar until completely smooth. Add the spices and 1 tablespoon of olive oil and mix to create a paste. Rub the paste on the lamb and season well with salt. Brown the lamb in a large frying pan for 2-3 minutes, turning it to ensure an even colour.
3. Add 150ml boiling water and put the frying pan in the oven, or transfer to a roasting tray with the same amount of boiling water. Roast for 25 minutes. Drizzle over the honey and return to the oven for 10 minutes. Remove from the oven, cover with foil and set aside to rest.
4. Meanwhile, peel the butternut squash, remove the seeds, cut into 1cm (1/3 in) slices and place in a pan. Quarter the tomatoes, peel and roughly chop the garlic, and add to the pan with the cinnamon stick, olive oil and sage. Season well and add 100ml water.
5. Cover and cook over a medium-low heat for 15-20 minutes, or until completely soft. If a lot of liquid remains in the pan, remove the lid and allow it to boil away for a few minutes. When nearly dry, remove the cinnamon stick and mix the squash to make a rough mash. Season to taste, then set aside with the lid on to keep warm while you make the salad.
6. Thinly slice the cabbages, and chop the herbs and chilli. Mix with the pomegranate, a squeeze of lemon and a glug of oil. Season with salt. Slice the lamb and serve with the squash, salad and yogurt on the side.

1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the apples, butter and brown sugar in a roasting dish. Cook for 30 minutes, turning after 15 minutes. Remove from the oven and set aside to cool completely.
2. Reduce the oven temperature to gas 1, 140°C, fan 120°C. Line a large baking sheet with nonstick baking paper and mark out a 20cm (8in) circle in pencil. In a mixing bowl, whisk the egg whites, until stiff. Whisk in half the sugar, then add the vanilla. Add the cornflour, vinegar and remaining sugar; briefly whisk to combine.
3. Spoon the mixture into the marked circle on the baking sheet, leaving it slightly thicker around the edge. Bake, on the middle shelf, for 1 1/4 – 1 1/2 hours, or until even in colour and firm to the touch. Turn off the oven, leaving the meringue inside to cool completely. When cool, remove and set aside.
4. In a mixing bowl, whip the cream to soft peaks. Sift over the icing sugar and gently fold in. To assemble the Pavlova, spread the cream over the meringue and top with the apples. Drizzle over the caramel sauce. Serve immediately.

Source: https://realfood.tesco.com/search.html?search=autumn%20