Buttered sweet corn straight from the cob — mwah — what a sentimental treat! But did you know that cutting the cobs into ‘ribs’ and roasting them in the oven doesn’t just make them tastier, it also makes them much more fun to eat? This recipe for juicy, buttery, garlicky corn ribs makes a full meal for two people but can also be halved for a ‘small plate’ or appetiser. Do as you wish, but do try a corn rib if you haven’t already!

Although pumpkin is strictly speaking out of season, soup is still very much in season, and this creamy vegan butternut squash soup recipe has every right to arrive at this time of the year! While the crispy sage isn’t mandatory (this soup very much shines by itself), it really elevates this dish for a date night dinner or other special occasion.