Turn traditional pumpkin pie into delicious squares. The pumpkin filling of whipped cream, pumpkin purée and brown sugar is set on top of a molasses, chocolate and spice cake. To add a little crunch, place praline pumpkin seeds on the surface of the squares for an easy dessert to transport and share with family and friends.

For a gourmet brunch, we combine everything we love about croissants and apple crisp. First, we prepare an apple compote, which we divide among the halved croissants. Then we press an oat crumble onto the pastries and sprinkle them with crushed pecans before putting them in the oven. This is a perfect recipe to use up stale croissants from the day before to create a new classic.

Autumn Radish, Apple and Turnip Salad

This magnificent dessert will make heads turn with its candied plums in pink hues. The cake is cooked in honey so that it caramelizes and develops a more pronounced flavour and is then brushed with the syrup the plums were cooked in. Serve with yogurt or ice cream, depending on your mood.

A simple and well-made beef dish is always welcome during the week. Flank steak is cooked with green onions, carrots and ginger, and then topped with a sweet and savoury sauce made of soy sauce, oyster sauce, sugar and toasted sesame oil. It’s a convenient and delicious solution for dinner after a long day at work.

Put together a Halloween cheese platter by choosing ashy varieties with rustic rinds in shades of grey and brown or with orange wax, which can be accompanied by grainy crackers and dark fruits. To reproduce the small pumpkins that are placed on the tray use clementines garnished with a jalapeño peduncle.

Small maggots have found their way to these mouthfuls of brain made with tuna tartare topped with puffed wild rice. The rice is cooked by placing it in hot oil until it bursts for a garnish as crunchy as it is disturbing for Halloween.

The beautiful colours of late summer vegetables come together here with the orange of the sweet potato. Cheese curds are popped into the cooked flesh of the sweet potato so that they’re just melting. As a garnish, top with curried tofu and a fresh salad of cherry tomatoes, dill and lime juice. Finish with sour cream and thinly sliced jalapeño for a vibrant weeknight meal.

Legumes give us a hearty meal in this stew-like dish. Beluga lentils, a variety with small, round, black grains and a nutty taste that goes well with full-bodied sauces, are the pulse of choice here. They are simmered in a broth that is spiced up with diced chorizo and red wine. To balance the flavours, bet on the sweetness of the squash and a dollop of lemony ricotta for the perfect dish to warm up on the first cool days of autumn.

This whole chicken served in the centre of the table will surely impress when entertaining. Coat the bird in butter and maple syrup, and surround it with beautiful vegetables such as carrots, beets and tomatoes. By roasting the vegetables in the chicken’s cooking juices, they stew and become almost confit. Serve the browned chicken with a green parsley, garlic and lemon sauce. All that’s left to do is to sit down at the table with your guests and enjoy!