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Tantalise your taste budswith these delicious autumn dishes from Ready Steady Cook chefJames TannerDelights

AUTUMN

Carrot and CorianderSoup You need: 15g (handful) choppedfresh coriander leaves plus a fewleaves for garnish, 1tbsp olive oil,1 onion finely chopped, 1tspcrushed coriander seeds, 450gcarrots peeled and thinly sliced,850ml vegetable stock (made withMarigold swiss vegetable bouillonpowder), crushed sea salt.Serves: 41. Heat the olive oil in a largeheavy-based pan. Add the onionand coriander seeds, stirring tocombine. Cover with a lid andcook over a low heat for 5minutes, stirring occasionallyuntil softened but not coloured.Add the carrots, cover and cookover a low heat for a further 15–20 minutes, stirring occasionally,until just starting to soften. 2. In a separate pan, bring thevegetable stock to the boil. Pourover the carrots and bring to the boil. 3. Pour into a liquidiser or food-processor and blend until smooth(you may have to do this inbatches). Season with crushed sea salt. 4. When ready to serve, return thesoup to a clean pan, stir in thechopped coriander (reserving afew leaves for garnish) and reheatgently. Ladle the soup intowarmed bowls. Top with thereserved coriander leaves.

Roasted Hazelnut TartYou need: 1 x 20cm sweet pastryshell or 1 x 300g packet sweet pastry, 250g hazelnuts, 50g unsalted butter,3 large free-range eggs lightly beaten,300ml maple syrup.Serves: 4 1. Preheat the oven to180°C/350°F/gas mark 4. Place thehazelnuts in a roasting tray and roastfor 10 minutes until the skinsbecome crisp and the nuts arebeginning to brown. Remove from the oven and turn out onto a cleantea towel. Rub together in the tea towel to loosen and remove the skins(discard the skins). Set aside to cool. 2. Turn up the oven to 200°C/400°F/gas mark 6. If using a packet ofsweet pastry, lightly flour the work surface and roll out the pastry to a30cm circle, 0.5cm thick. Use to line a fluted, 20-cm loose-based tarttin. Tip the hazelnuts into the pastry case or shell. 3. Melt the butter in a pan over a low heat. Remove from the heat andbeat in the eggs and maple syrup. Pour over the hazelnuts. Bake for 45minutes until golden. Leave to cool in the tin.

James Tanner Takes 5, £14.99,Kyle Cathie (out 30 September)Photography: Anders Schønnemann

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Herb and Mustard-Coated Lamb RackYou need: 2 French-trimmed racks of lamb, 1tbsp oliveoil, 2 tbsp Pommery mustard, crushed sea salt andfreshly ground black pepper. For the herb crust: 25g (1roll) brioche, 2 tablespoons (handful) chopped fresh flat-leaf parsley, 1tbsp chopped fresh rosemary leaves.Serves: 4 1. Using a sharp knife, cut away the thick layer of fat onthe outside of each rack of lamb, trimming off the thinsinewy layer of meat underneath (this will leave you witha thick meaty fillet and a fatty layer that lies against thebones). Discard the trimmed fat. Season the racks withcrushed sea salt and freshly ground black pepper. 2. For the herb crust, break the brioche into pieces andplace in a food processor and blitz for 30 seconds toreduce it to fine crumbs. Add the parsley and rosemary and blitz for afurther 15 seconds. Set aside. 3. Heat the oil in a large non-stick pan over a high heat. Add the lambracks and cook for 2 minutes on each side. Remove from the pan and leaveto rest for 5 minutes. 4. Preheat the oven to 240°C/450°F/gas mark 9. Place the racks, skin-sideup, on a chopping board and smother with the mustard. Press a generoushandful of the herb crust over the racks and transfer to a medium roastingtin. Roast for 10–15 minutes, depending on how rare you like your lamb.Cover the bones with foil if browning too quickly. Remove from the oven, cover and leave to rest for 5 minutes before slicingand serving.