Our Top 3 Recipes for October

Heat a char-grill pan or barbecue over medium-high heat. Place a sprig of rosemary and bay leaves inside the tail section of each chop then secure tail with a toothpick or skewer. Brush chops and zucchini with 1 tbsp oil, season to taste, and sprinkle with rosemary leaves. Grill chops and zucchini until charred and tender (4 minutes each side).

Whisk remaining oil, tahini, lemon juice, cumin, garlic and dill in a jug to combine and season to taste.

Serve chops with zucchini, tahini dressing and lemon wedges.

Combine chicken, sausages, bread, oil, lemon rind and juice in a large bowl. Toss to combine. Thread onto 8 metal skewers alternating between meats and bay leaves.

Preheat a lightly greased char-grill pan over medium-high heat. Add skewers and cook, turning frequently, until charred and meats are cooked through (12-15 minutes).

Meanwhile, for salsa verde, place ingredients in a bowl, season to taste and whisk to combine.

For salad, combine radicchio, rocket and parmesan in a serving bowl with lemon wedges. Serve skewers on a platter, drizzled with a little salsa verde with remaining on the side.

Place a large frying pan over high heat. Drizzle tuna loin with extra oil and season liberally. Sear in pan, turning frequently, until outside is golden and brown but rare in the middle (3-5 minutes). Rest on an oven tray until cool enough to handle. Coat tuna with as much extra Dijon mustard as you like then scatter over dill ensuring entire surface of tuna is coated. Stand at room temperature and slice when ready to serve.

For dressing, place ingredients in a small bowl, season to taste and whisk to combine.

Place radish, cucumber, fennel, greens and half tuna in a large bowl. Drizzle with half of the dressing, season to taste and toss to combine. Divide salad among plates and top with remaining sliced tuna, scatter with sunflower seeds and fennel fronds. Drizzle with a little dressing and serve remaining dressing on the side.