An exclusive recipe to usher us into autumn - courtesy of famous west London gastro pub Paradise by way of Kensal Green. Head chef Tim Payne  has worked extensively with Marco Pierre White, both in the kitchen as executive chef and on ITV’s Hell’s Kitchen. He was also head chef at Quo Vadis, Mirabelle, Belvedere and The Criterion before coming to Paradise to whip up heavenly delights that have had the foodie press chattering for the last 5 years. We know you rioters are a busy bunch so we asked for an easy-to-make delicious treat. Watch this space. We might be lucky enough to get some more Tim Payne specials to warm the cockles thoughout the cooler seasons.

Paradise Pecan Pie
Ingredients:
1 cup light corn syrup
1 cup brown sugar
1/4 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 large eggs, slightly beaten
1 heaping cup pecan halves
1 pie shell, unbaked, 9-inch

Preparation:
In a large bowl, combine corn syrup, brown sugar, salt, butter,
and vanilla; mix well. Add slightly beaten eggs and blend
well; stir in pecans. Pour into the unbaked pie shell. Bake in a
preheated 350° oven for 45 minutes, or until set. Cool pecan
pie and serve with a dollop of whipped cream or cool sour
cream stirred with maple syrup

Check out the Paradise restaurant and menus here