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“I love the sticky sound this steamy pasta makes as you stir through pumpkin, walnuts and blue cheese until it forms a creamy sauce,” says chef Donal Skehan. “It’s proper autumnal food – seek out smaller, sweeter pumpkins with interesting textures and skin colours; they are far more flavourful than the regular large orange ones.” Autumn pasta with blue cheese and nuts Serves: 4 Ingredients: 1 pumpkin or autumn squash (about 1kg), peeled, deseeded and sliced 3-4 sprigs of thyme 1 tbsp olive oil 1 tbsp salted butter 2 onions, thinly sliced 350g pasta shapes, such as conchiglie or rigatoni 100g blue cheese 75g walnuts, toasted and roughly crushed Sea salt and freshly ground black pepper Best-quality extra virgin olive oil, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6. 2. Place the pumpkin on a large baking sheet with the thyme sprigs and toss in the olive oil until all the pieces are coated. Season generously with salt and pepper. Roast in the oven for 40 minutes, or until tender and caramelised at the edges. Once cooked, keep warm. 3. While the pumpkin cooks, place a large heavy-based frying pan (skillet) over a medium-high heat and add the butter. Add the onions and season generously, tossing to coat completely in the melted butter. Reduce the heat and cook gently until the onions are sweet and caramelised, about 10-15 minutes. 4. Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and generously season with salt. Once boiling, add the pasta and cook until al dente. Drain and reserve a cup of the starchy cooking water for use in the sauce. 5. Increase the heat back up under the pan with the onions, then add the reserved pasta water and bring to a steady simmer. Meanwhile, mash half the cooked pumpkin and add this to the onions. Crumble in almost all of the blue cheese (keep a little back to serve) and stir until you have a smooth, creamy sauce. Working quickly, add the pasta to the pan and stir through until completely coated. 6. Serve the pasta hot in warmed plates topped with the remaining pumpkin slices and blue cheese. Sprinkle with toasted crushed walnuts and top with a generous drizzle of the best-quality extra virgin olive oil you have to hand and a last seasoning of sea salt and black pepper. One-pot Moroccan-style meatballs “There are some recipes that are ideal for making ahead of time and seem to improve in flavour once you plonk them in the fridge for an overnight stay. This is particularly true of a tomato-based meatball stew like this one,” says Skehan. “The spices have an opportunity to mingle with the lamb, the harissa paste has time to develop the deep hum of heat in the sauce, and you are left with a pot of something truly special. “Make these meatballs while you have time on a Sunday night, and all you have to do to make a meal of them is serve them at the table with rice or couscous, and maybe some flatbreads.” If you don’t have a slow cooker, make this in a casserole dish and cook, uncovered, in an oven preheated to 160C/140C fan/320F/gas 3 for one hour. Serves: 4 Ingredients: 450g minced lamb ½ red onion, finely chopped 2 garlic cloves, crushed 1 medium free-range egg 2 tsp ras el hanout 30g fresh white breadcrumbs 1 tbsp finely chopped flat-leaf parsley 2 tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 1 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, finely chopped 1 heaped tbsp harissa paste Grated zest of 1 lemon 400g tin chopped tomatoes 100ml chicken stock 400g tin chickpeas, drained and rinsed To serve: Handful of flat-leaf parsley, chopped Couscous, steamed Greek yoghurt Flatbreads, charred and torn Method: 1. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. 2. Heat the two tablespoons of oil in a frying pan or using the sauté function on the slow cooker and brown the meatballs all over. Transfer to a plate. 3. Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more. 4. Transfer to the slow cooker (if you’re not already using it), then add the meatballs. Pour over the chopped tomatoes and stock. 5. Season well and cook on high for four hours, then add the chickpeas and cook for a further 30 minutes. If the sauce is too juicy at the end, remove the meatballs and reduce to your liking in a pan or using the sauté function on your slow cooker. 6. Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. Irish coffee, hazelnut and chocolate tiramisu Tiramisu is one of Skehan’s “go-to desserts to feed a crowd”. He says: “This version is the latest twist and an homage to that favourite after-dinner treat: Irish coffee topped with whipped cream.” Serves: 6 Ingredients: 400ml double cream 250g mascarpone 4 tbsp caster sugar 75ml Baileys 300ml strong coffee 75ml whiskey 200g Savoiardi sponge fingers 100g hazelnuts, toasted and roughly crushed in a pestle and mortar 75g dark chocolate, grated Method: 1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside. 2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate. 3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days. ‘Home Kitchen: Everyday Cooking Made Simple And Delicious’ by Donal Skehan (Yellow Kite, £25). Read More Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word

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Does very hot weather leave you feeling more exhausted and lethargic than usual? There might be an initial surge of joy when the sun finally comes out – but once temperatures really creep up, we can end up feeling physically drained, wondering whether we should follow the Mediterranean’s lead and start introducing daily siestas. So, why does hot weather make us so tired? We asked a doctor to explain… Bodies have to work harder in the heat“When the weather is hot, our bodies have to work harder to cool themselves down,” says Dr Zulqarnain Shah, medical director at SSP Health and GP at SSP Health practice Colne Road Surgery. “The body’s natural cooling mechanism involves increasing blood circulation near the skin’s surface and promoting sweat production. These physiological changes can lead to fatigue and a feeling of lethargy. It is essential to recognise that this fatigue is a normal response to heat and is typically temporary.” Dehydration Low energy and tiredness are also common when you’re lacking hydration. “Hot weather increases the rate of fluid loss through sweating, leading to dehydration. Dehydration can contribute to fatigue and make you feel even more lethargic,” adds Dr Shah. “To avoid this, it’s important to stay adequately hydrated by drinking plenty of fluids, especially water. Aim to drink even when you’re not feeling thirsty, as thirst is not always an accurate indicator of dehydration.” Heat exhaustion “Prolonged exposure to heat can result in heat exhaustion, a condition characterised by symptoms such as heavy sweating, weakness, dizziness, nausea, headache, and muscle cramps. If you experience these warning signs, it’s crucial to move to a cooler environment, drink fluids, and rest. If symptoms persist or worsen, seek medical attention promptly,” says Shah. It’s important to pay attention to warning signs, as if heat stroke develops, this is a medical emergency. Shah stresses: “Heat stroke is a severe and potentially life-threatening condition that requires immediate medical intervention. It occurs when the body’s temperature regulation fails, and the core temperature rises dangerously high. “Symptoms may include a high body temperature (above 39.4°C), altered mental state, confusion, rapid breathing, rapid heartbeat, and even loss of consciousness. If you suspect heat stroke, call emergency services immediately.” Sleep deprivation The extra tiredness could also be linked to poor sleep, as this can really suffer in the heat. “Hot temperatures can disrupt sleep and lead to poor sleep quality. The body needs to cool down to initiate sleep, and excessive heat can make it difficult to reach the optimal sleep temperature,” explains Shah. “To improve sleep in hot weather, consider using fans or air conditioning, wearing lightweight and breathable sleepwear, keeping your bedroom well-ventilated, and using lighter bedding.” Pre-existing conditions could get worse Many people living with chronic or long-term health conditions deal with fatigue – which may flare up during heatwaves. “Hot weather can exacerbate symptoms and increase fatigue in individuals with certain chronic health conditions. Conditions such as heart disease, kidney problems, and respiratory issues can be particularly sensitive to heat,” notes Shah. “It’s vital to be aware of your specific health condition and consult with your healthcare provider for personalised advice on managing your symptoms during hot weather. They may recommend staying in cooler environments, adjusting medications, or monitoring your fluid intake more closely.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 8 tips for surviving Glastonbury with kids David Beckham designs new car collection with Maserati The dos and don’ts of looking after your garden in a heatwave

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