Dried Calimyrna figs are golden, subtly sweet and a good source of fibre, but any dried fig will work. Wheat germ naturally contains fat that can go rancid if left at room temperature for long periods, so it's best stored in an airtight container in the freezer.
Polpette, or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.
Because this comfy cobbler uses frozen berries – you can buy a mix or use your own – this dessert is in season any time of the year.
This moist bread is a great way to sneak zucchini into unsuspecting mouths.
This is a cookie to satisfy anyone. The raw pumpkin seeds are also known as pepitas.
Goat cheese adds a little tang to these rustic biscuits. They can be partnered with sweet toppings, such as jam or honey, as well as savoury main dishes.
To keep the soft cake and crumble layers distinct, use firm, slightly underripe, not-too-juicy plums. Look for red varieties, such as Vanier or Burbank, or even blue prune or yellow plums.
A sweet glaze tops this orange-infused loaf. If you like, garnish it with orange sprinkles for an added touch of sunshine.
