Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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A 12-year-old boy has been charged with murder after he allegedly shot and killed a Sonic employee in northern Texas, police said. The boy and a 20-year-old, Angel Gomez, visited a Sonic restaurant in Keene, Texas on Sunday night. Mr Gomez allegedly began acting unruly in the parking lot and began urinating near the restaurant, prompting an employee, Matthew Davis, 32, to confront him, according to CBS News. The confrontation between Mr Davis and Mr Gomez escalated into violence, at which point the 12-year-old allegedly grabbed an assault rifle the two had been traveling with and shot the Sonic employee several times, according to police. The boy fired at least six shots from the rifle, according to KTVT's reporting. Mr Gomez and the 12-year-old then fled the scene. Police were called in response to the shooting, where they found Mr Davis lying in the parking lot around 9:40pm. Mr Davis was reportedly struggling to breathe when they found him. He was rushed to a hospital for surgery but ultimately died from his injuries. Mr Gomez reportedly returned to the Sonic after the shooting and was arrested on murder charges. Police then tracked down the juvenile in Rio Vista, approximately 15 miles away, and took him into custody on murder charges. Law enforcement searched the home and located several firearms. A cross was erected and flowers have been left at the Sonic in memory of Mr Davis, who was the father to a 10-year-old son, according to NBC5. Jane Baggett, a local resident who stopped by the Sonic to contribute to the memorial, said she was regretful there was nothing more the community could do for Mr Davis. “I wish there was more that we could do, but right now if they could just see that support and love, and maybe, even if we didn’t know him, [know] his life mattered to many of us,” she told NBC5. A spokesperson for Sonic also released a statement acknowledging the attack. “We are saddened to learn about the tragedy involving a franchised team member in Keene, TX. The franchisee is cooperating fully with local authorities as they conduct their investigation.” A GoFundMe has been established to help pay for Mr Davis' funeral costs. Read More New Mexico shooter, 18, roamed community armed with three guns firing randomly at cars and homes, police say A pregnant woman reported her boyfriend’s abuse. He wasn’t arrested until after her murder over an abortion New Mexico gunman who killed 3 and injured 6 shot randomly at cars, houses, police say

Aston Villa missed the chance to climb into the Premier League’s top four after a 1-1 draw at Wolves. Pau Torres’ equaliser, just two minutes after Hwang-Hee Chan’s opener, saw them come from behind at Molineux. Mario Lemina was sent off in stoppage time for a second booking and Ollie Watkins hit the post with the final touch of the match. Liverpool’s 2-2 draw at Brighton opened the door for Villa to move into the Champions League spots but they never did enough for victory. Wolves earned another solid point following last week’s swashbuckling 2-1 win over Manchester City to continue their progress under Gary O’Neil. The manager would have been encouraged by another gritty performance and with better finishing from Pedro Neto it would have been another victory. It was Villa, though, who started the brighter as Torres miscued a header and Jose Sa turned Matty Cash’s angled effort behind before John McGinn twice fired off target. It preceded a good spell for Wolves, the hosts attempting to stamp their authority on the game without ever testing Emi Martinez. Their final ball continued to elude them until Hwang crossed for Rayan Ait-Nouri to steer wide after 33 minutes. Yet it was the hosts’ one decent chance of the half and they needed Lemina to rush out and block Douglas Luiz’s shot just before the break. Villa’s start to the season, which had lifted them to fifth, was their second best in the Premier League but there were signs of tiredness and the visitors’ decision to resort to gamesmanship early belied the quality they have. They emerged for the second half sharper, though, and Jose Sa turned over when Watkins directed McGinn’s pass goalwards. It was a brief spark from Villa but there was little surprise when Wolves grabbed the lead after 53 minutes. Douglas Luiz was caught by Hwang with the ball worked wide to Neto who ran at Torres. He engineered enough space to cross low for Hwang to poke in his fifth league goal of the season from close range. But the celebrations were cut short just two minutes later when Villa hit back. The hosts failed to clear from Douglas Luiz’s free kick and Watkins’ cute cross was turned in by Torres. It raised hopes the scrappy and, sometimes, ill-tempered game would take a step up in quality but neither side were able to ram home an advantage. Wolves wanted a penalty when Neto tumbled under pressure from Boubacar Kamara while Villa failed to threaten Sa again. With 12 minutes left, Neto should have settled the game when Sasa Kalajdzic’s excellent cross found Wolves’ star man, only for him to blaze over from 10 yards. The hosts then had to see out eight of the 12 minutes of stoppage time – during which Watkins, Douglas Luiz and Nicolo Zaniolo went close – with 10 men when Lemina was dismissed for a second yellow card, after tugging back the Italian forward. Watkins almost snatched it with the final touch of the game when his header smacked the base of the post. Read More Lewis Dunk’s goal denies Liverpool come-from-behind victory at Brighton Sub Mohammed Kudus earns West Ham a point with late equaliser against Newcastle Jake Jarman takes vault gold at World Gymnastics Championships Stuart McCloskey banishes retirement thoughts to enjoy memorable World Cup debut It’s some turnaround – Leigh Wood relishing late career resurgence Diogo Dalot urges Man United to make Brentford fightback a ‘turning point’

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