GARLIC AND THYME ROAST TATER CUBES

There is no finer tradition in the whole of the UK than a Sunday roast served with oodles of the humble roast potato. I think for most people it evokes memories of Sundays all sat with loved ones around the family dinner table, laughing, joking and relaxing after a long and busy week. The perfect roast potato can be a bit of a faff when you need to prepare them on mass. Therefore, when you want to whip up of a batch of crispy tater treats on the fly, you can't go much wrong with these garlic and thyme cubes. Simple and delicious!

DONT WASTE YOUR PUMPKINS: NO BAKE PUMPKIN CHEESECAKE

So now that you have not let those pumpkin seeds go to waste by roasting them up good, what do you do with the flesh. It's simple! Bang them in the oven to roast so that the flesh is nice and soft, turn said flesh into a puree and then use it as the filling to this delicious no bake cheese cake. With its ginger nut base and pumpkin seed topping to create a touch of crunch, this super sweet dessert is flavoured with cinnamon, all spice and ginger to give it that autumnal/christmassy vibe that is perfect for this time of the year. 

DONT WASTE YOUR PUMPKINS: ROASTED CINNAMON PUMPKIN SEEDS

Now that Halloween has been and gone there is probably a whole hoard of carved pumpkins dotted around the houses of the nation or you may see supermarkets furiously trying to sell off the remainder of their stock now that everyone starts to neglect this incredibly seasonal piece of produce. Don't worry, I have a couple of recipes to stop all these pumpkins from going to waste starting with this super simple guide to turning the seeds into a yummy little snack for nibbling on in front of the TV or they look really pretty as a topping for a sponge or cheese cake! All you need is some oil and cinnamon and a spare hour just to whack them in the oven. Simples.

AUTUMNAL ASIAN BUTTERNUT SQUASH SOUP

The clocks have gone back this week and the nights are chugging along, getting earlier each day. On these cold evenings sometimes all you crave for dinner is a hot bowl of delicious soup. With Autumn in full swing, the butternut squash is at its best right now and makes for a fitting star to this delicious broth alongside some roasted red peppers, chili and coconut milk. The Asian touches in this recipe will help you too cling on to those memories of summertime and if you are British, your going to need as much help with that as possible.

GRILLA LIVERPOOL (MATTYB RECOMMENDS)

Back out and about in Liverpool last week and upon suggestion from my gig going buddy, we decided to take a trip down to Grilla in Liverpool. Located in the centre of the vibrant Hardman Street area of the city centre, I had never heard of them and neither had any of my work colleagues when I mentioned I was going that day. I was interested then to find out weather I had stumbled across a little hidden gem all for myself so and entered with a little hint of giddy excitement!

BRILLIANT BRUSCHETTA (VIA A FOODIE TOUR OF LIVERPOOL'S BOLD STREET)

Here is another delightful Sardinia inspired recipe for you too try. I've talked before about the quality of the tomatoes and basil on the island but the olive oil is also out of this world. Who would of known that by mixing these three ingredients together and using it to top griddled bread rubbed with garlic would create a thing of such beauty. When it comes to something as simple as a bruschetta it's all about the quality of ingredients that you use. If you want to make your bruschetta brilliant you need to step away from the supermarkets and explore.

CAPRESE-FIED GNOCCHI GRATIN

One of the finest lunches I had whilst on holiday was a delicious Caprese salad. Creamy mozzarella and beautifully vibrant and sweet tomatoes with fresh basil leaves all drizzled with olive oil, it was like someone had sent it down from heaven. I decided to take those flavors and add them to a classic Nigella Lawson recipe for gnocchi gratin and this is how my Caprese-fied gnocchi gratin came to be. I know you should have favorites when it comes to your children but this is definitely of my babies that I'm most proud of.

SARDI-INSPIRED MELANZANE ALLA PARMIGIANA BAKE

Well I've just got back from a week away in Sardinia and I've had a blast. The food has been amazing and I've come back with tonnes of ideas I hope to put into my recipes. My first Sardi-inspired dish is this aubergine and tomato bake. The tomatoes in Sardinia were out of this world and by just adding a few bits to this classic ingredient you can really make them shine.  So whilst making a fresh tomato, garlic and chili sauce and pouring it some sliced aubergines might not sound like the most complex dish ever, it sure is a quick and simple tasty meal.

GATWICK ORIENTAL (MATTYB RECOMMENDS)

It can be quite a boring experience having to stop at an airport over night. The remote location can make for a long, restless night. Luckily, the Sofitel at Gatwick airport has the Gatwick Oriental to keep you fuelled but is it good enough to match the luxury surroundings of the hotel that houses it?

GORGEOUS GUACAMOLE

It's Fajita night at MattyB Towers tonight. What better way to use leftover chili from earlier in the

week then getting your fajitas out, whipping some delicious sides and creating some yummy finger food for the weekend. A great way to get stuck in with friends or family before the weekends festivities begin. Every fajita needs guacamole! These are the rules! But don't be buying shop bought stuff. No no no! Grab some avocado on the way home and you can make my beautiful fresh version in less than ten minutes.

LEEK, POTATO AND THEN SOME SOUP

Some soups are just never going to die. Tomato, minestrone, mushroom, they are all classics that are always going to be loved for century's to come. One other such classic is the leek and potato soup. A winter warmer that is always going to put a smile on your face during the cold latter part of the year. That doesn't mean it needs to be boring and to prove it, here is my version which adds in a few little extras to elevate this humble dish is to something a little bit more special. 

EASY PEASY MUSHROOM AND ONION GRAVY

You may of noticed the gravy on some of my recipes recently. In my eyes you can't have a Sunday Roast or Bangers and Mash without lashings of mushroom and onion gravy. Now the best chefs out there would tell you that the best gravy uses all the cooking juices from your roasted meat and two veg but not all of us are Michelin star chefs so for those of us who would rather reach for the tub of gravy granules, here is my simple guide for turning a humble vegetable stock into something a little bit more special.

GORGEOUS GLAMORGANS

If there is one thing I have always wanted to try and make from scratch it is veggie sausages but I was always scared to do as I've had a few failures in the past when comes to things that require frying. 9 times out of 10 they tend to just fall apart in the pan. However, with the success of my onion bhaji's the other day my confidence was at an all time high so I gave these Glamorgans a go and let me tell you; it was another winner! These cheesy wonders flavored with garlic, chive, thyme and mustard turn veggie bangers and mash into something truly wonderful.

IDIOT PROOF ONION BHAJIS

I love onion bhaji's and for years I have tried to make my own at home but every time I've tried they have either fallen apart in the pan or been too stodgy. Yesterday however I finally achieved it, a tasty and delicious bhaji that is so simple to make. All you need is some flour, onions, baking powder and spices. Whisk them together and then deep fry and depending on how quick you can heat your oil you can have 12 yummy crispy treats on your dinner table in less than 30 minutes! If an idiot like me can make them then I'm sure that you all will be able too as well!

ORANGE, ORANGE, ORANGE AND MORE ORANGE CAKE

I'm no marmalade fan. Something about the taste of it just doesn't appeal to me whatsoever so I've

never been able to partake in a traditional marmalade cake. That was until I discovered Robinson's squeeze orange fruit shoot jam. It's an orange jam that actually tastes like oranges! Well this was a revelation for an my first thought was "I have to make an orange flavored cake with this" and golly gosh it was yummy. Not only is there jam inside but also orange juice, zest and candied peel so if your not a fan of orange this really isn't the cake for you!

CHOCOLATE ORANGE MINI MUFFIN MADNESS

The other day I invested in a mini muffin tray in order to make some mince pies for work (in September! I know!). Obviously I had to use it for it's true purpose of making mini muffins first (you know just to test that the trays work!) and with an orange sitting in the fruit bowl acting as my inspiration, these mini chocolate chip and orange muffins were born. Chocolate orange is one of those flavor combinations that just works however you utilize it and these babies are no different. They are little nuggets of tasty goodness!

"READY FOR WINTER" VEGGIE HOT POTS

Can you believe that it's September already? It won't be long now until those cold early evenings start drawing in so its time to prepare those autumn/winter classics that are perfect for warming you right to the core. For me, it doesn't get more classic than the hot pot! Oodles of tender carrot, parsnip and mushrooms cooked in a herby, boozy broth with sweet chestnuts and quorn mince all hiding under a blanket of thin and crispy potato slices. When it comes to comfort food, this hot pot is pure bliss on a plate!

GRANNY TIGG'S WEDGES

This month Flavourly box came up trumps this month with the inclusion of a bottle of Tigg's Amazing original dressing. This unique sauce was created by Granny Tigg and can now be seen doing great things at markets and farm shops up and down the country. Its packed full of zingy tomato flavors and I decided to experiment and instead of just using it as a dipping sauce, I used it as a marinade for some of my famous wedges. The results were amazing and I just had to share my guide on how to make them with you, it would be a crime for me not too!

HERBY MUSHROOM MEDLEY PASTA

You don't always need to pile hundreds of ingredients into a dish to make it a stunner. Sometimes the simplest of concoctions can turn out one of the best meals you will ever eat. This mushroom pasta creation is one of those. It's literally a mix of chestnut and porcini mushrooms and herbs, fried in butter and then poached in stock until reduced. Mix in the pasta of your choice and garnish with a final flurry of fresh parsley leaves and in less than half an hour, a little plate of perfection is on your table ready to dive into! 

CURRIED CAULIFLOWER (NO CARB) RICE

Lots of people out there are always looking for ways to be more healthy with their diets and one of the latest crazes that I've seen on TV and in books and magazines a lot recently is cauliflower rice! By blitzing up a whole cauliflower into itty bitty pieces you can create the illusion of rice grains but without all those pesky carbs. It doesn't have to be bland and uninspiring though. All you need some coconut oil, curry powder and fresh coriander leaves and you can lift this simple side dish right up to the next level!