Baking

Everyone's favourite fall squash can be used for so much more than just pie. Layers of bechamel and pumpkin make for a richly satisfying lasagna.

This versatile gourd makes a healthy and delicious meal.

Topped with mozzarella and manchego cheese, our spicy rigatoni is guaranteed to be a hit around the dinner table.

One of the most addictive pastas we've ever developed. It's super-cheesy, with a quick hit of acidity from the pickles (they balance out the richness perfectly). And did we mention that there are crunchy bread crumbs on top?

A post-war hack of using canned soup to flavour tea loaf became a baking craze in the ’40s and ’50s. We swapped the loaf tin for cupcakes.