Cauliflower risotto and sausages with squash and beans: Sophie Wyburd’s recipes for autumn warmers

I am the scrooge who relishes the end of summer, and who welcomes the darker evenings with open arms. After patiently waiting for tomatoes and aubergines to be done with their performance, autumn brings its own bounty of vegetables back into play, with squash, cauliflower and dark, leafy greens being some of my favourites. They’re ideal for loading into comforting dishes to hunker down with, and lend even the most indulgent meals a bit of goodness.Prep 10 min Cook 1 hr 10 min Serves 47 tbsp olive oil 1 onion, peeled and finely chopped 2 garlic cloves, peeled and finely chopped15g rosemary, finely chopped8 good-quality pork sausages 600g butternut squash, peeled, deseeded and cut into 3cm chunks 400ml chicken stock 2 560g jars of butter beans 70g sourdough breadcrumbs Salt and black pepper 150g cavolo nero 40g parmesan Finely grated zest of 1 lemon, plus the juice of half, and optional lemon wedges to serveOver a medium flame, heat three tablespoons of the oil in a large, shallow casserole dish for which you have a lid. Tip in the chopped onion and cook, stirring, for 15 minutes, until softened

How to make cinnamon buns – recipe | Felicity Cloake's Masterclass

There are few joys quite like a sticky bun. As soft and sweet as an edible pillow, they’re a lovely thing to sink into with a cup of coffee and, though they look impressive, they’re also unexpectedly easy to make at home. This Scandinavian version is cinnamon flavoured, but feel free to change the seasoning to suit your palate.Prep 30 min Rest 1 hr+Cook 25 min Makes 71 tsp ground cardamom seeds (from about 25 pods; see step 1)300ml whole milk 50g butter, roughly cubed425g plain flour 60g caster sugar ¼ tsp fine salt 7g fast-action/instant yeast 1 egg Oil, for greasingFor the filling75g butter, softened50g dark brown sugar 2 tsp cinnamon ½ tsp saltTo finish1 egg, lightly beaten Demerara or granulated sugarGround cardamom is fairly easy to find these days, but if you don’t mind a bit of fiddly work, you should get a teaspoon or so of powder from the ground seeds of about 25 pods. Alternatively, for a milder flavour, use the seeds whole and strain them out of the milk later

Punk Royale, London W1: ‘Someone shoved mystery slop in my mouth’ – restaurant review | Grace Dent on restaurants

Punk Royale, from Stockholm, has landed in London promising, or rather threatening, that their rowdy, immersive, 20-course fine-dining experience will destroy all puny British perceptions of posh food. It’s a huge claim from these Swedish punks. Indeed, nearly 50 years after the UK invented punk, with the Sex Pistols effing and jeffing on live TV and provoking a national meltdown, here we have some folk with mullets and Roxette CDs slopping “bumps” of caviar on to my hand shortly after beckoning me into a shoddily decorated, fusty-smelling dining room in Mayfair. It’s all a bit student house and needs a good visit from Mr Sheen. That bump, one supposes, is a playful twist on taking cocaine at a grotty afterparty

Enjoying my meat that’s low on miles | Letter

I’m glad that the impact of ultra‑processed food on the climate is being investigated. Not only is it bad for our health but it also requires ingredients to be transported around the world (The hidden cost of ultra-processed foods on the environment: ‘The whole industry should pay’, theguardian.com, 8 October).Meat and dairy are often singled out as foods detrimental to the environment. While it’s laudable to encourage people to reduce their intake of animal-based foods and eat more vegetables, nuts and grains, many of these have also to be transported great distances and so contribute to increased CO2 levels

‘It’s really good for the staff’: how restaurants adapt to customers drinking less

Alcohol is an important source of revenue for many restaurants. With consumption on the decline, venues could be left in a precarious positionGet our weekend culture and lifestyle emailUntil relatively recently, boozing on was considered a vital part of dining out. These days, less so. Australian drinking habits are changing. We’re embracing “damp drinking” (less volume overall), “zebra striping” (subbing in non-alcoholic drinks every other round) and being “99% sober” (a mostly dry lifestyle with the occasional exception)

Helen Goh’s recipe for pumpkin cheesecake with maple pecan brittle | The sweet spot

Silky, spiced and just sweet enough, this pumpkin cheesecake is a celebration of autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step of roasting some butternut or Kent squash; the oven’s heat coaxes out its natural sweetness while evaporating excess moisture, resulting in a smooth, flavourful puree that gives the cheesecake real depth. The maple pecan brittle provides the final flourish: golden, nutty and with just the right amount of crunch to offset the cheesecake’s creamy softness.To make 200g pumpkin puree, chop 350-400g peeled, deseeded pumpkin into chunks, then roast, loosely covered, at 200C (180C fan)/390F/gas 6 until soft but not browned. Puree in a high-speed blender