Chef advocate for the World Food Programme Arthur Potts Dawson shows us how to utilise all of a pumpkin to make a delicious meal.

Hasselbacking BNS is the way forward. The tops get all squidgy and charred, while the inside is perfectly cooked. Served with the freshest chimichurri dressing.

Lovely fragrant beetroot Rosti's with perfectly poached eggs. A nice, healthy brunch shout.

The best shout for some Halloween munching. Better than any Thai squash soup you’ll get in the supermarkets.

Creamy silky leeks and crispy pancetta. It is a beautiful combination in a risotto.

The creamiest pasta of your dreams using the mighty butternut squash two ways. Blended into a thick sauce and roasted for a crispy finish. Scrummy.

This vegetarian curry is so simple and one of the most delicious things you can do with a pumpkin. Serve it over our favourite rice, Tilda Pure Basmati.

Chargrilling feta is a game-changer. Gooey and rich, the perfect accompaniment to roasted beetroot and a zingy lime dressing.

Great if you've ever got some leftover butternut squash kicking about. Topped with crispy smoked bacon & parmesan, this is the savoury brunch of your dreams.

Leftover pumpkin is put to use in these stuffed pasta shells. Topped with the crisp seeds to minimise waste and maximise texture, this dish is a worldie.

The homemade pittas chips are the perfect tool for scooping up your delicious rich butternut chilli.

Inspired by our favourite pizza from Franco Manca. Taleggio is the best melting cheese. The sausage combo is a dream.

Celeriac and leeks are layered with a lush garlic sauce and baked until bubbly in this dauphinoise-inspired dish. The crisp breadcrumbs and Gruyère are crucial.

Roasting and then blending your butternut squash creates a beautiful rich creamy sauce. Topped with crispy sage leaves this plate of food is something else.

Baked pasta is the most comforting meal out there. Fact. We’ve loaded these giant shells up with Sacla' Basil Pesto and ricotta, and she is a beauty.

Basil and butternut squash work beautifully together. Topped with the crunchy pumpkin seeds. Go on.

Silky, buttery leeks work an absolute charm in the classic Alfredo. No cream anywhere near this dish - pasta water does the trick.

This double pumpkin tray bake has everything looking for in cosy comfort food.

An autumnal cocktail made with vanilla ice cream, pumpkin purée, spiced rum, and cinnamon.

Your leftover Halloween pumpkin need not go to waste. Transform it into a creamy risotto topped with sticky maple pecans for an incredible dinner.

Pumpkin adds beautiful sweetness to this katsu curry sauce. Loaded onto crispy Happy Go Clucky Burgers and topped with pickly bits, this is an autumnal delight.

Kale and sausage go together great in this simple, satisfying recipe. Nothing says "tasty" like this sausage and kale pasta.

Earthy, silky, lemony pasta jewelled with black olives and covered with a cloud of parm. This kale pasta is a delight. Yum.

Ana de Costa joins us in the studio to make a glorious caldo verde, a lovely Portuguese soup. Loaded up with tatties, kale and chorizo, this is banging.

These spicy and tender braised leeks are the perfect thing to lay over a bed of fluffy rice for a quick lunch.

Super simple, and super satisfying. This leek and potato soup is a classic for me. Finished with a savoury granola, it doesn't get tastier than this.

This is my version of a potato salad for when it's cold outside. They're so moreish and take just 20 mins to make. Hannah x

This börek recipe was created by Sertaç Dirik, head chef of Mangal 2. It's a wizard dish to make at your next dinner party.