“October holds a special place in my heart – and in my kitchen. Along with the last of the hedgerow berries, there’s a flourish of apples, pears and root veg. The recipes I’ve created here are designed to inspire you and tempt you into the kitchen to cook dishes that will be irresistible to your friends and family.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR

RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS LAURA EDWARDS STYLING WEI TANG

seasonal inspiration.

Roast grape, balsamic and radicchio spelt pizzas V

MAKES 6 SMALL PIZZAS. HANDS-ON TIME 40 MIN, OVEN TIME 12-14 MIN, PLUS RISING

• 200g wholemeal spelt flour

• 200g strong white bread flour, plus extra for dusting

• 100g fine semolina

• 7g sachet fast-action dried yeast

• 1 tsp salt

• 1 tsp caster sugar

• 350g warm water

• Extra-virgin olive oil for oiling, plus extra to drizzle

FOR THE TOPPING

• 500g ricotta

• 1 garlic clove, crushed

• 100g firm mozzarella, grated

• Large bunch small red grapes, picked, halved if large

• 2 tbsp balsamic glaze, plus extra to drizzle

• 1 radicchio, sliced

YOU’LL ALSO NEED…

• 2-3 large baking sheets, generously dusted with semolina

1 In a large bowl, mix the flours and semolina. Stir in the yeast, salt and sugar. Add the water and mix with your hands briefly to form a sticky dough.

2 On a lightly floured work surface, knead the dough for 10 minutes until it’s smooth and pliable and springs back. (If it’s sticky, dust the surface with a little more flour.) Put the dough in a lightly oiled bowl and cover with cling film. Leave in a warm place for about 1 hour until doubled in size.

3 Heat the oven to 240°C/220°C fan/ gas 9. Mix the ricotta, garlic and mozzarella and season to taste. In another bowl, mix the grapes with the balsamic glaze. Tip out the dough onto a lightly floured work surface, then knock it back (knead once or twice to squeeze out the air). Divide into 6 and shape into balls.