Add instant autumnal flavour to your favourite dishes with our new Cook With M&S pumpkin spice seasoning and Cook With M&S honey and pumpkin spice glaze. Need some inspiration? Scroll down to discover our delicious recipes
This autumnal treat is topped with sticky apples and our Cook With M&S honey and pumpkin spice glaze for a double dose of flavour.
135g plain flour
1 tsp Cook With M&S pumpkin spice seasoning
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp melted butter, plus extra for cooking
8 apples, sliced
1 tbsp Cook With M&S honey and pumpkin spice glaze, plus extra for drizzling
1 tbsp maple syrup
Sift the flour, pumpkin spice seasoning, baking powder, salt and sugar into a large bowl.
In a separate bowl, lightly whisk together the milk and egg. Add the melted butter and whisk again.
Pour the milk, egg and butter mix into the flour mixture. Beat until the batter is smooth.
Heat a non-stick frying pan over a medium heat and melt a knob of butter. Add a ladle of mix to the pan and cook.
Once bubbling, turn over and cook until both sides are golden. Repeat until you have used all the mix.
For the apples, melt a knob of butter in a frying pan. Add the apples, season with salt and cook for a few minutes.
Add the honey and pumpkin spice glaze and maple syrup, then cook until the apples are caramelised and softened.
Top the pancakes with apples and extra glaze.
This flavour-packed soup stars seasonal veggies and our Cook With M&S honey and pumpkin spice glaze.
1.5kg of mixed autumn vegetables, like pumpkin, butternut squash and sweet potato, cut into chunks
4 tbsp olive oil
2 tbsp Cook With M&S honey and pumpkin spice glaze
1 L vegetable stock
4 pumpkin bloomers
Natural yoghurt, pumpkin seeds and thyme, to serve
Preheat the oven to 200°C/180°C fan/gas mark 6.
Add the vegetables to a large roasting tin. Pour over the olive oil, season, then add the honey and pumpkin spice glaze. Mix until veggies are coated.
Place in the oven and cook for around 30 minutes or until all vegetables are lightly caramelised and have softened. Remove from the oven.
Heat the vegetable stock in a saucepan and simmer. Add the roasted vegetables and bring to the boil.
Using a hand blender, blend until soup is smooth. Add more stock if you prefer a lighter texture.
Cut the top off each bloomer and remove some of the bread inside to create a bowl.
Pour the soup into bloomer bowls. Add a swirl of yoghurt, some pumpkin seeds and thyme leaves.
Love a pumpkin spice latte? Try our idea for a pumpkin spice hot chocolate, topped with cream and pumpkin spice popcorn. Put ½ tsp of Cook With M&S pumpkin spice seasoning and your favourite hot chocolate powder in a mug, pour in hot milk, and stir.
For the popcorn, coat plain popcorn in sugar and melted butter, then sprinkle on some pumpkin spice seasoning and mix. Bake in the oven at 120°C/100°C fan/gas mark 0.5 until caramelised, then top the hot chocolate with whipped cream and the popcorn.
Pick up everything you need to make this delicious hot chocolate in store now.
Words: Olivia Ferguson / Images: Kris Kirkham / Food styling: Seiko Hatfield / Prop styling: Agathe Gits / Art direction: Helen Richardson