Spiced Bundt cake, with roasted pears and a thyme and salted caramel sauce

A full-bodied Autumnal cake, and the equivalent of a big, warm, enveloping hug. The edges are golden brown, caramelised and chewy, while the inside is dark, moist and packed with flavours that linger on the tongue.

This feel-good cake incorporates pears, contributing to our ‘five a day’, as well as dark brown sugar, treacle, stem ginger, and an abundance of warm spices. The plant-based version is perfect for vegans.

‘Nduja sausage rolls

Ingredients 800g free-range sausage meat⁠ ⁠ 100g ‘Nduja⁠ (I use the fiery @natoora version from Calabria)⁠ 100g pecorino cheese, grated⁠ 2 ‘handfuls’ of breadcrumbs⁠ (I didn’t measure them, but they help stop the fat, essential for taste, from leaking everywhere)⁠ 1/3 grated nutmeg⁠ Maldon sea salt and fresh ground black pepper⁠ 1 kg all-butter puff pastry, rolled…