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Ed Smith is an award-winning food and recipe writer. After leaving a career as a lawyer for a life in food, he trained as a chef, worked briefly in restaurants and pop-ups, and now cooks, consults and writes. He’s the author of 4 cookbooks (Good Eggs; Crave; On the Side; and The Borough Market Cookbook), and the co-author of 1 book about food for kids (Welcome to Our Table). Ed regularly contributes recipes to all the major UK food magazines, websites and broadsheet supplements, and is the curator of the Rocket & Squash newsletter and social accounts (@rocketandsquash).Photographer: Sam A Harris.

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Ed Smith is an award-winning food and recipe writer. After leaving a career as a lawyer for a life in food, he trained as a chef, worked briefly in restaurants and pop-ups, and now cooks, consults and writes. He’s the author of 4 cookbooks (Good Eggs; Crave; On the Side; and The Borough Market Cookbook), and the co-author of 1 book about food for kids (Welcome to Our Table). Ed regularly contributes recipes to all the major UK food magazines, websites and broadsheet supplements, and is the curator of the Rocket & Squash newsletter and social accounts (@rocketandsquash).

Photographer: Sam A Harris.

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This roasted red kuri squash orzotto with hot honey is a little bit sweet, a little bit spicy and incredibly moreish. The perfect autumn comfort food. Onion squash is also known as ‘Red Kuri’. It’s sweet, nutty and super tasty. If you can’t find it, then Crown Prince squash, Hubbard squash or Delica Pumpkin would work just as well.

Onion Squash, Sage & Hot Honey Orzo

This curry works best with winter squash varieties that don’t quickly cook down into a mush, and that perhaps might also need a helping hand, flavour-wise — so Crown Prince and Acorn squash are particularly good, or you could use Butternut squash. Serve with chapatis or cook-from-frozen paratha, yoghurt, a mango or aubergine chutney and maybe some dal if you have leftovers.

Dry Spiced Squash Curry

This is a sweet, smoky and spicy Thai-style red curry using seasonal squash and tinned mussels. The firm-fleshed acorn squash is ideal perfect here, although could also use hubbard or butternut squash. It’s a satisfying, light meal that’s ready in 25 minutes.

Red Acorn Squash & Smoked Mussel Red Curry

You could make this soup with any winter squash but Delica pumpkin, Onion, Violino or Butternut squash will be the most intensely flavoured. We’ve topped it with Everything Bagel cheese crackers and a glug of olive oil.

Squash & Fennel Seed Roast Tomato Soup

The sweet and nutty pumpkin is the star of the show here, served with bitter radicchio, creamy beans and garlicky breadcrumbs. This is the best kind of bowl food. If you can’t find Delica, then Onion squash (Red Kuri) or Crown Prince squash would work just as well.

Delica Pumpkin with White Beans, Radicchio & Rosemary Pangrattato

Spaghetti squash is a natural wonder, turning into genuinely realistic noodles once cooked. Here it’s paired with bold with bold, bright, invigorating flavours in a meal that’s mostly hands-free to make.

Spaghetti Squash & Confit Tomatoes with Tomato Oil Pesto

Authentic to nowhere, but also very much inspired by the flavours of North African cuisine, this lasagne is sweetly spiced, intense, chunky and textured. I really like serving it with additional dollops of harissa as a condiment. I’ve specified rose harissa — which is perfumed and also not too punchy — but a standard harissa would work well too.

Roast Squash, Chickpea & Harissa Lasagne

Lasagnes tend to be time-consuming projects and recipes typically serve 6-10 people. This one, however, takes very little effort, minimal hands-on time … and feeds just one!

‘Nduja Lasagne For One

This fried egg with a crisp cheese skirt is one of our favourite egg recipes. Which is saying something. We like it just on its own with a dash of Worcestershire sauce plus an additional dash of a hot sauce

Parmesan Fried Egg With Jalapeño Salsa

If you like things like mapo tofu and biang biang noodles, and you like lasagnes, then we reckon you’ll love this.

Sichuan Pepper & Cumin-Spiced Lamb & Mushroom Lasagne

Caponata and lasagne are two of my favourite things. So I thought I’d combine them … and it works really well!

Caponata Lasagne

This is my ‘north star’ lasagne: 7-8 layers of pasta, a rich and very meaty ragù, and a comforting blanket of white sauce. We've made our own lasagne sheets, but feel free to go with dried ones if you want to save time. This lasagne al forno is perfect for family gatherings or cozy dinners, providing a heartwarming meal that’s sure to please everyone. The combination of flavors in the ragù, simmered to perfection with tomatoes, garlic, and aromatic herbs, creates a deep richness that seeps into each layer. The creamy white sauce adds a luscious texture, making every bite a delight. For an extra twist, consider adding a sprinkle of nutmeg to the white sauce or mixing in some spinach for a pop of color and nutrition. Whether you serve it with a simple green salad or garlic bread, this lasagne al forno will surely be a standout dish at your table.

Lasagne al Forno Recipe

I love this one-pot lasagne, and think it covers so many bases — it’s comforting enough to suit autumn/winter eating, but the fennel seeds, courgettes and lemon mean this is summer-ish too. It could be one you serve to family and friends, but is also low-key enough to make it to the mid-week menu too.

Fennel, Sausage and Courgette One-Pot Lasagne

Although regional variations exist across Italy, Bologna is considered the birthplace of lasagne. This is not an authentic Bolognese lasagne! But with the spinach in both the pasta and the filling, plus the layers of mortadella, it is a nod in that direction.

Spinach & Mortadella Lasagne

There is a traditional pesto lasagne from the Liguria region known as ‘Lasagne alla Portofino’. This is a slight twist on that because we’ve included peas — both within the layers and in the pesto itself. The peas ensure it’s extra green and saucy.

Pea & Pesto Lasagne

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