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Recipes from the larder

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Six British recipes for what’s in season — November, late autumn — refreshed every day. Vegan, gluten-free, dairy-free, kid-friendly and budget options included. Or just type what you fancy below and the kitchen will write you a recipe back.

Try:vegan dinner for 4gluten-free Sunday lunchsomething quick with eggskid-friendly weeknightpudding using rhubarb
Diet:AllVeganVegetarianGluten-freeDairy-freeKid-friendlyLow carbBudget

November · late autumn · 1 kid-friendly recipe

Composed for what’s in season right now — refreshed every day.

Written by Parish Larder’s kitchen AI from the UK in-season produce list. Editorial recipes — with one-tap shopping baskets across local stalls — land here as our team writes them.

  • Baking

    VegetarianKid-friendlyBudget

    Spiced Apple & Pear Traybake

    A simple, forgiving teatime cake that needs no fancy kit. Soft autumn fruit keeps it moist, and a light spice topping makes it feel special.

    Makes 12 fingersPrep 15 minCook 35 min

    Ingredients

    • 150g butter, softened
    • 150g caster sugar
    • 2 large eggs
    • 200g self-raising flour
    • 1 tsp baking powder
    • 2 apples, peeled, cored and diced small
    • 2 pears, peeled, cored and diced small
    • 1 tsp ground cinnamon
    • ½ tsp ground ginger
    • 2 tbsp demerara sugar

    Method

    1. 1.Preheat oven to 190°C. Grease and line a 30 × 20cm baking tin.
    2. 2.Cream butter and caster sugar together until light and fluffy, then beat in eggs one at a time.
    3. 3.Fold in flour, baking powder, cinnamon and ginger until just combined. Fold in diced apple and pear.
    4. 4.Spoon into tin, level the top, sprinkle with demerara sugar, and bake for 30–35 minutes until golden and a skewer comes out clean.
    5. 5.Cool in tin for 10 minutes, then turn out and cut into 12 fingers. Serve warm or cold with a cup of tea.