There are some products which are housewives' allies. In my opinion, courgette, French pastry, beetroots and cheese belong to this group. I always have them in my fridge, because they allow me to prepare any dish in a crisis situation. Today they were joined by the pumpkin. Usually, I use pumpkin to make crumpets, salads or soups. Today I would like to share with you the recipe for a sweet version of a dish with pumpkin. I made it by following Jamie Oliver's recipe.

So, I invite you to a good, because it is sweet, beginning of the autumn, with the pumpkin – the queen of the autumn vegetables – in the lead role. This shortbread tart with a creamy pumpkin stuffing has a beautiful autumnal colour and a slight taste of caramel. It should really be a decoration for the Sunday table and is an interesting proposal for a Halloween party.

Ingredients (25cm cake tin)
dough
200g of flour
35g of caster sugar
100g of butter
1 egg
1 tablespoon of milk
pumpkin stuffing
400g of peeled pumpkin

Well, it's autumn. But for the fact that after the autumn comes winter, which I don't like, it could be quite pleasant. Chestnuts, acorns, colourful crackling leaves underfoot and fresh vegetables – that's what I like about autumn. No other season is as rich and colourful.

Today I would like to share with you the recipe for a dish which suits the autumn atmosphere perfectly. It is colourful like an autumn landscape and one of the ingredients is the most autumnal vegetable - i.e. pumpkin.

Ingredients (for 4 people)
250g of wholemeal penne
500g of pumpkin
200g of cherry tomatoes
200g of courgette
1 onion
3 cloves of garlic
4 sprigs of thyme
3 sprigs of rosemary
100ml of olive oil
4 tablespoons of Parmesan
salt and pepper

Though you can buy courgettes all year round, dishes with them in are associated with autumn. Stuffed courgette with meat or vegetables, crumpets and tarts are on the table mainly in October.

Today I would like to share with you a recipe for an extremely simple and quick snack. Courgette in pancake batter is excellent as a side dish or a light supper. I prepared a yoghurt garlic-dill sauce for it. I think it will also be great with spicy tomato salsa or simply with horseradish.

Ingredients
500g of courgette
170ml of milk
50ml of oil
6 tablespoons of wholemeal flour
1 egg
3 tablespoons of Parmesan
1 tablespoon of minced thyme
salt and pepper