Autumn flavours

Autumn is upon us, and that means an abundance of seasonal produce. Ingredients vary from nutty pumpkin, morels, brambly apple to pears.

We have also captured the late summer produce with fermented tomatoes, preserved figs and pickled grapes, as some have featured on this menu.

Saffron making an appearance with Stone bass, venison, parsnips, and pomegranate.  It’s the same menu the whole month for Dinner Box at Home, Deliveroo  or Dinner at Manuka Kitchen

Peanut butter, chocolate and pretzel tart.

This recipe is just in time for Easter weekend, filled with rich chocolate and delicious fluffy peanut butter. Easy to make crushed pretzel base, choc filling and peanut butter topping this recipe.


  • salted pretzels 170g
  • brown sugar 2 tbsp
  • unsalted butter 150g, melted


  • caster sugar 80g
  • cocoa powder 80g
  • drinking chocolate powder 120g
  • 70% dark chocolate 60g
  • unsalted butter 30g


  • smooth peanut butter 85g
  • caster sugar 55g
  • soft cheese 110g
  • double cream 125ml, whipped to soft peaks


  • STEP 1
  • To make the base, blend the pretzels in a food processor, then add brown sugar and butter. Press the mix into 6 × 8cm tart tins and leave in the fridge to firm up.
  • STEP 2
  • Bring the sugar, cocoa, drinking chocolate and 235ml water to the boil and leave to bubble for at least 10 minutes until thickened. Take off the heat, add the chocolate and the butter and stir until the mixture is smooth, then pour into the chilled moulds. Cool again for about two hours, or until the chocolate has set.
  • STEP 3
  • Mix the peanut butter, sugar and soft cheese in a food processor, then fold in the cream and serve with the tart and raspberries, if you like.