Yotam Ottolenghi's 10 recipes perfect for an Australian autumn

As the weather cools, leafy greens, pumpkins and figs come into season – use them in recipes that are a little warming but light enough for temperate days

Four types of mushroom and two types of cheese give this lasagne the most satisfying, savoury intensity that, to my mind, makes it the most glorious meat-free lasagne you’ll ever have. There’s a fair amount of heat here, so to make it child-friendly, reduce the amount of pepper and omit the chilli altogether. If you don’t have a round, 28cm baking dish, use a 30cm x 20cm rectangular one. To get ahead, build the lasagne one day, chill, then bake the next.

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