• Recipe collection
• Meal prep

15 of Adam Liaw’s best ever autumn recipes to cook this weekend

These rustic, heart-warming dishes will keep you warm and toasty on cooler nights ahead.

• Vegan

Roasted autumn vegetables with chilli-maple dressing and tofu and peanut vegan ‘mayo’

This recipe makes twice as much “mayo” than is needed for the salad, but it’s a staple in my house, and great in raw vegetable slaws.

• 30 mins - 1 hr
• Karen Martini

• Roast

Karen Martini's roasted celeriac, parsnips and fennel

This is a supremely luxurious take on wintery roast vegetables, with the cream and parmesan making a bubbling, caramelised sauce for the aromatic, anise-scented selection. I particularly like the way a combination of anise and fennel complements the distinctively earthy-creamy parsnip and earthy-herbal celeriac. Serve as you would any roasted vegetables: roast pork or chicken are especially good with this and just need a simply dressed salad of bitter leaves.

• < 30 mins
• Karen Martini

• Salad

Chicken and pancetta salad with parsnip crisps

This is a perfect light salad for lunch. Saba is a syrup made from cooked grape must and adds an underlying richness and complexity to the dressing. You can prepare the chicken beforehand and put the salad together at the last minute.

• 30 mins - 1 hr
• Karen Martini

• Roast

Karen Martini's roast leg of lamb on root vegetables

This is a very rustic way to cook a roast, but it gets the job done beautifully and all you need is the one tray. The paste at the end is what really elevates this dish, adding freshness and depth of flavour. Garlic and herbs introduced to the roasting tray also impart bags of flavour, but I like to add another vibrant burst, scented with lemon, at the end. The residual heat of the meat brings out the fragrance of the paste while it mingles with the resting juices. Delicious.

• 1-2 hrs
• Karen Martini

• Soup

Roasted curried pumpkin, parsnip and chilli soup

The garnish for this soup is almost as important as the soup itself. The fresh, cold contrast of the yoghurt, the fragrance of coriander and the crunch and intense flavour of the crushed nuts turns this earthy, spicy soup into something special.

• 1-2 hrs
• Karen Martini

• Cake

Helen Goh's parsnip, apple and lime loaf cake

This flavour combination might seem unusual, but it really works. Parsnips take on a sweet, earthy flavour when cooked, while the apples and lime zest add brightness. Omit the lime garnish if it is too much of a faff for you, but let me just say that it is a quietly satisfying thing to do – and will take this humble-looking loaf (or indeed any dish) to another level with its pretty colour and presentation.

• 1-2 hrs
• Helen Goh

• Cake

Burnt-butter parsnip cake with white chocolate cream

This is a more decadent version of the cake in my book Sweet (co-written with Yotam Ottolenghi). I've swapped the neutral oil for the nutty flavour of browned butter and turned it into a layer cake slathered with a caramelised chocolate cream.

• 1-2 hrs
• Helen Goh

• Poultry

Stephanie Alexander's roast chicken (for Holly and Lisa)

My daughters love roast chicken and this recipe is often the first choice when we get together. It was first published in one of my earliest books and has appeared with slight variations in other places. It is always a milestone when a young person cooks their first roast chicken, and it is so easy. Buy a free-range bird.

• 1-2 hrs
• Stephanie Alexander

• Poultry

Roasted chicken with potatoes, parsnip, lemon and oregano recipe

A recipe from the Good Food collection.

• 30 mins - 1 hr