Autumn glories

And chickpea curry Chef, TV presenter and author Clodagh Mckenna shares these delicious seasonal sensations

Spiced chicken

1. Preheat the oven to 160°C/ 140°C fan/gas mark 3.

2. Place a casserole dish or a large saucepan over a medium heat, and leave to warm for 30 seconds. Pour in the olive oil. Season the chicken pieces with salt and black pepper. Working in batches, fry the chicken pieces until they are golden brown on all sides. This should take 5 minutes per batch. Transfer them to a plate.

3. Add the onions to the pot that you cooked the chicken in (add more olive oil if needed). Cook, stirring often, until the onions are soft and golden brown.

4. Stir in the garlic, ginger, coriander, cumin, turmeric and cayenne pepper, stirring constantly, until the spices are fragrant. Then stir in the cooked chickpeas and the chicken broth.

5. Return the chicken pieces and juices to the pot. Bring to a simmer, cover the pot, transfer to the oven and cook for 45 to 55 minutes or until the chicken’s tender.

6. Remove the pot from the oven and place over a low heat, then stir in the spinach, which should only take one minute to wilt.

7. Transfer the curry to a large deep platter, serve with a dollop of Greek yoghurt, flat leaf parsley and wholegrain rice, if desired.

1. Preheat the oven to 180°C/ 160°C/gas mark 4. Grease a 12in springform cake tin.

2. Place the dates, dried figs and water in a medium saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 30 minutes. Remove the pan from the heat and allow to cool for 10 minutes. Then blend in a food processor and set aside.

3. Cream together the butter and sugar using an electric or hand mixer. Add in one egg at a time, making sure they get well whisked, followed by the vanilla extract. Then fold in the bicarbonate of soda and flour, and lastly the fig and date puree.

4. Pour the cake mixture into the greased cake tin. Slice the fresh figs and arrange around the top of the cake like a fan. Place the cake in the pre-heated oven for 50 to 55 minutes.

5. While the cake is baking, make the frosting by beating together the icing sugar and cream cheese in a mixer or with a whisk.

6. Once the cake is baked, allow it to cool completely on a wire rack. Then spread the cream cheese icing evenly on top of the cake. Arrange the cut figs on top of the icing and zest the orange over them.