25 Recipes of Autumn

Ingredients

• •1 large butternut squash, halved and seeded
• •1 onion, roughly chopped
• •4 cloves garlic, smashed
• •3 tbsp olive oil
• •1L hot vegetable stock
• •100ml single cream
• •8 fresh sage leaves
• •2 tbsp butter
• •Salt and pepper

Method

1. 1Roast the squash halves, onion, and garlic with olive oil at 200°C for 40 minutes until soft and caramelized.
2. 2Scoop the squash flesh into a pot with the onion and garlic. Add the hot stock and simmer 10 minutes.
3. 3Blend until completely smooth, then stir through the cream and season well.
4. 4Crisp the sage leaves in butter over medium heat for 30 seconds, then spoon over each bowl.

Ingredients

• •300g arborio rice
• •400g pumpkin, peeled and cubed
• •1 onion, finely diced
• •3 tbsp olive oil
• •1L hot chicken stock
• •80ml white wine
• •60g parmesan, grated
• •10 sage leaves
• •2 tbsp butter
• •Salt and pepper

Method

1. 1Roast the pumpkin with 1 tbsp oil at 200°C for 25 minutes, then mash half and keep half in chunks.
2. 2Sweat the onion in 2 tbsp oil, add the rice, and toast 1 minute. Pour in the wine and stir until absorbed.
3. 3Add the hot stock a ladle at a time, stirring, until the rice is creamy and just tender (about 18 minutes).
4. 4Fold in the pumpkin, parmesan, and brown-butter sage. Rest 2 minutes, covered, before serving.

Ingredients

• •3 eggs
• •120ml milk
• •80g plain flour
• •1 tsp vanilla extract
• •2 apples, sliced
• •3 tbsp butter
• •3 tbsp brown sugar
• •1 tsp cinnamon
• •Pinch of salt

Method

1. 1Heat a cast-iron skillet in the oven at 220°C with 2 tbsp butter until sizzling.
2. 2Sauté the apples with 1 tbsp butter, brown sugar, and cinnamon for 5 minutes until softened.
3. 3Whisk the eggs, milk, flour, vanilla, and salt until smooth, then pour over the hot apples.
4. 4Bake 18 minutes until dramatically puffed and golden. Serve at once with a dusting of sugar.

Ingredients

• •1.5 kg beef short ribs
• •2 onions, chopped
• •2 carrots, chopped
• •2 celery stalks, chopped
• •4 cloves garlic, smashed
• •750ml red wine
• •500ml beef stock
• •2 tbsp tomato paste
• •3 sprigs thyme
• •2 bay leaves
• •Salt, pepper, flour

Method

1. 1Season and flour the ribs, then sear in batches in a hot Dutch oven until deeply browned. Set aside.
2. 2Soften the onion, carrot, celery, and garlic in the same pot. Stir in the tomato paste and cook 2 minutes.
3. 3Deglaze with the red wine, add the stock, thyme, and bay, and return the ribs. Cover and braise at 160°C for 3 hours.
4. 4Strain the sauce, skim the fat, and reduce on the stove until glossy. Spoon over the ribs.

Ingredients

• •6 carrots, peeled
• •6 parsnips, peeled
• •3 tbsp olive oil
• •2 tbsp maple syrup
• •1 tbsp butter
• •2 sprigs thyme
• •Salt and pepper

Method

1. 1Cut the carrots and parsnips into even batons and toss with olive oil, salt, and pepper.
2. 2Roast at 220°C for 25 minutes, turning once, until golden at the edges.
3. 3Drizzle with maple syrup and dot with butter, then roast 5 minutes more until glossy.
4. 4Scatter with thyme leaves and serve hot.

Ingredients

• •1 sheet all-butter puff pastry
• •400g mixed mushrooms, sliced
• •1 shallot, finely chopped
• •2 cloves garlic, minced
• •3 sprigs thyme
• •80g gruyère, grated
• •2 tbsp butter
• •1 egg, beaten
• •Salt and pepper

Method

1. 1Sauté the mushrooms in butter over high heat until browned and dry. Add the shallot, garlic, and thyme; cook 3 minutes. Season and cool.
2. 2Score a 2cm border on the pastry, prick the centre, and brush the border with beaten egg.
3. 3Pile the mushrooms inside the border and scatter with gruyère. Bake at 200°C for 22 minutes until puffed and golden.
4. 4Cool 5 minutes, then slice. Best eaten warm.

Ingredients

• •2 sweet potatoes, cubed
• •1 tin chickpeas, drained
• •1 onion, chopped
• •3 cloves garlic, minced
• •1 tin chopped tomatoes
• •400ml coconut milk
• •2 tbsp curry powder
• •1 tsp turmeric
• •Fresh coriander
• •Rice, to serve

Method

1. 1Fry the onion and garlic with the curry powder and turmeric until fragrant, about 3 minutes.
2. 2Add the sweet potato, chickpeas, tomatoes, and coconut milk. Bring to a simmer.
3. 3Cover and cook 20 minutes until the potato is tender and the sauce thickened.
4. 4Finish with coriander and serve over rice.

Ingredients

• •200g cooked peeled chestnuts
• •300g mixed mushrooms
• •1 onion, chopped
• •2 cloves garlic
• •1 leek, sliced
• •1L vegetable stock
• •150ml single cream
• •2 tbsp butter
• •1 sprig rosemary
• •Salt and pepper

Method

1. 1Brown the mushrooms in butter over high heat. Add the onion, leek, garlic, and rosemary; cook 5 minutes.
2. 2Add the chestnuts and stock, then simmer 20 minutes.
3. 3Blend until smooth, return to the pan, and stir in the cream.
4. 4Season carefully — chestnuts are sweet — and serve with crusty bread.

Ingredients

• •3 ripe pears, sliced
• •100g walnuts, toasted
• •80g blue cheese, crumbled
• •2 bunches rocket
• •2 tbsp maple syrup
• •1 tbsp cider vinegar
• •3 tbsp olive oil
• •Salt and pepper

Method

1. 1Whisk the maple syrup, cider vinegar, and olive oil with salt and pepper to make the dressing.
2. 2Toss the rocket with most of the dressing and arrange on a platter.
3. 3Layer the pear slices, scatter over the walnuts and blue cheese.
4. 4Finish with the remaining dressing and serve immediately.

Ingredients

• •500g Brussels sprouts, trimmed and halved
• •120g pancetta, diced
• •2 tbsp olive oil
• •1 tbsp balsamic vinegar
• •1 tbsp honey
• •Salt and pepper

Method

1. 1Toss the sprouts with olive oil, salt, and pepper on a tray.
2. 2Scatter over the pancetta and roast at 220°C for 20 minutes, shaking once, until charred at the edges.
3. 3Drizzle with balsamic and honey, toss, and roast 3 minutes more.
4. 4Serve straight from the tray.

Ingredients

• •2 pork tenderloins (about 500g each)
• •3 eating apples, quartered
• •200ml apple cider
• •100ml stock
• •2 tbsp butter
• •1 tbsp olive oil
• •2 sprigs thyme
• •1 tsp wholegrain mustard
• •Salt and pepper

Method

1. 1Season the pork and sear in an ovenproof pan with olive oil until browned all over. Set aside.
2. 2Add the apples cut-side down and the thyme; brown 3 minutes. Return the pork and pour in the cider.
3. 3Roast at 200°C for 12–15 minutes until the pork reaches 63°C. Rest the pork covered for 8 minutes.
4. 4Reduce the pan juices with stock and mustard, whisk in butter, and spoon over the sliced pork and apples.

Ingredients

• •250g pumpkin purée
• •250g plain flour
• •150g brown sugar
• •2 eggs
• •120ml vegetable oil
• •1 tsp baking soda
• •2 tsp cinnamon
• •1 tsp ground ginger
• •½ tsp nutmeg
• •80g pecans, toasted

Method

1. 1Whisk the pumpkin, oil, sugar, and eggs until smooth.
2. 2Fold in the flour, baking soda, and spices until just combined, then stir through the pecans.
3. 3Pour into a lined loaf tin and bake at 175°C for 50–55 minutes until a skewer comes out clean.
4. 4Cool in the tin 10 minutes before turning out.

Ingredients

• •800g beef chuck, cubed
• •4 carrots, chunked
• •1 swede, chunked
• •200g pearl onions
• •3 tbsp flour
• •2 tbsp tomato paste
• •500ml beef stock
• •2 sprigs thyme
• •2 bay leaves
• •Salt, pepper, oil

Method

1. 1Toss the beef in seasoned flour and brown in oil in a heavy pot. Set aside.
2. 2Soften the pearl onions and carrots, add the tomato paste, and cook 2 minutes.
3. 3Return the beef with the stock, thyme, and bay. Bring to a simmer, cover, and cook 2 hours.
4. 4Add the swede for the final 40 minutes until everything is tender and the gravy is thick.

Ingredients

• •6 cooking apples, peeled and sliced
• •1 tsp cinnamon
• •2 tbsp brown sugar (for apples)
• •120g plain flour
• •80g rolled oats
• •100g cold butter, cubed
• •80g brown sugar (for topping)
• •Pinch of salt

Method

1. 1Toss the apples with cinnamon and brown sugar and pile into a baking dish.
2. 2Rub the butter into the flour, oats, brown sugar, and salt until it resembles rubble.
3. 3Scatter the crumble over the apples and bake at 190°C for 35 minutes until golden and bubbling.
4. 4Rest 10 minutes. Serve with custard or cream.

Ingredients

• •2 acorn squash, halved and seeded
• •150g quinoa
• •50g dried cranberries
• •50g pecans, toasted
• •1 onion, diced
• •2 cloves garlic
• •8 sage leaves, chopped
• •2 tbsp olive oil
• •50g feta, crumbled
• •Salt and pepper

Method

1. 1Brush the squash halves with oil and roast cut-side down at 200°C for 25 minutes until tender.
2. 2Cook the quinoa. Sauté the onion, garlic, and sage in oil for 5 minutes.
3. 3Fold the quinoa, cranberries, pecans, and feta into the onion mix and season.
4. 4Flip the squash, mound in the stuffing, and roast 12 minutes more until the tops are golden.

Ingredients

• •250g puy lentils
• •200g smoked sausage, sliced
• •2 carrots, diced
• •1 onion, chopped
• •2 cloves garlic
• •1 tin chopped tomatoes
• •1L stock
• •2 bay leaves
• •2 tbsp olive oil
• •Salt and pepper

Method

1. 1Brown the sausage slices in a dry pot, then set aside.
2. 2Sweat the onion, carrot, and garlic in the rendered fat for 5 minutes.
3. 3Add the lentils, tomatoes, stock, and bay. Simmer 35 minutes until the lentils are tender.
4. 4Return the sausage, warm through, season, and serve.

Ingredients

• •500g potato gnocchi
• •80g butter
• •16 sage leaves
• •40g parmesan, grated
• •2 tbsp olive oil
• •1 lemon, zested
• •Salt and pepper

Method

1. 1Boil the gnocchi until they float, then drain.
2. 2Pan-fry the gnocchi in olive oil until golden on one side, then set aside.
3. 3Melt the butter with the sage over medium heat until it smells nutty and the sage crackles.
4. 4Return the gnocchi, toss, finish with lemon zest and parmesan, and serve at once.

Ingredients

• •2 large cauliflowers, cut into 2cm steaks
• •3 tbsp olive oil
• •1 tsp cumin
• •1 tsp smoked paprika
• •3 tbsp tahini
• •1 lemon, juiced
• •1 clove garlic
• •2 tbsp water
• •Pomegranate seeds & parsley

Method

1. 1Rub the cauliflower steaks with olive oil, cumin, paprika, salt, and pepper.
2. 2Roast at 220°C for 22 minutes, turning once, until charred and tender.
3. 3Whisk the tahini, lemon juice, garlic, and water to a drizzling consistency.
4. 4Plate the steaks, drizzle with tahini, and scatter with pomegranate and parsley.

Ingredients

• •600g cooked chicken, shredded
• •2 carrots, diced
• •1 leek, sliced
• •200g peas
• •40g butter
• •40g flour
• •500ml stock
• •100ml cream
• •3 sprigs thyme
• •For biscuits: 250g flour, 1 tbsp baking powder, 80g butter, 150ml buttermilk, 1 tsp thyme

Method

1. 1Make the filling: melt butter, soften leek and carrot, stir in flour, then stock and cream. Simmer until thick, add chicken, peas, and thyme.
2. 2Pour the filling into a baking dish.
3. 3Rub butter into the biscuit flour, baking powder, and thyme; stir in buttermilk. Drop spoonfuls over the filling.
4. 4Bake at 200°C for 25 minutes until the biscuits are golden and the filling bubbling.

Ingredients

• •4 onions, thinly sliced
• •2 tbsp butter
• •1 tbsp olive oil
• •1 tsp brown sugar
• •1 tbsp sherry vinegar
• •1 sheet all-butter puff pastry
• •120g gruyère, grated
• •2 sprigs thyme
• •1 egg, beaten

Method

1. 1Cook the onions in butter and oil over low heat for 35 minutes until deeply golden. Add sugar and vinegar; cook 3 minutes more.
2. 2Score a border on the pastry, prick the centre, and brush the border with egg.
3. 3Spread the onions inside the border, top with gruyère and thyme, and bake at 200°C for 20 minutes until puffed and golden.
4. 4Cool 5 minutes, then slice.

Ingredients

• •300g carrots, grated
• •250g plain flour
• •200g brown sugar
• •150ml vegetable oil
• •3 eggs
• •1 tsp baking soda
• •2 tsp cinnamon
• •1 tsp ground ginger
• •½ tsp nutmeg
• •120g walnuts, chopped
• •300g cream cheese, 150g butter, 200g icing sugar (frosting)

Method

1. 1Whisk the oil, sugar, and eggs until thick. Fold in the flour, baking soda, spices, carrots, and walnuts.
2. 2Divide between two lined tins and bake at 175°C for 30 minutes until a skewer comes out clean. Cool fully.
3. 3Beat the cream cheese and butter, then sift in the icing sugar and beat smooth.
4. 4Sandwich and frost the cake, finishing with a few walnut halves on top.

Ingredients

• •1 whole chicken (about 1.8 kg)
• •1 lemon, halved
• •4 garlic cloves
• •3 sprigs thyme
• •2 tbsp butter
• •200ml apple cider
• •200ml stock
• •1 tbsp flour
• •Salt and pepper

Method

1. 1Stuff the chicken with lemon, garlic, and thyme; rub with butter, salt, and pepper.
2. 2Roast at 200°C for about 1 hour 10 minutes, resting the juices, until the thigh reads 74°C.
3. 3Rest the chicken 15 minutes. Skim fat from the tin, whisk in flour, then cider and stock.
4. 4Simmer the gravy until glossy, season, and serve with the carved chicken.

Ingredients

• •1 large butternut squash, roasted and mashed
• •9 lasagna sheets
• •500ml milk
• •40g butter
• •40g flour
• •12 sage leaves
• •250g ricotta
• •150g mozzarella, torn
• •80g parmesan
• •Salt, pepper, nutmeg

Method

1. 1Make a sage béchamel: melt butter with sage, stir in flour, then milk; simmer until thick. Season with salt and nutmeg.
2. 2Spread a little sauce in the dish, then layer sheets, squash, ricotta, mozzarella, and sauce. Repeat to use all sheets.
3. 3Finish with sauce and a layer of parmesan.
4. 4Bake at 190°C for 40 minutes until bubbling and golden on top. Rest 10 minutes before slicing.

Ingredients

• •1L apple cider
• •200g cranberries (fresh or frozen)
• •1 orange, sliced
• •2 cinnamon sticks
• •4 cloves
• •2 star anise
• •2 tbsp maple syrup

Method

1. 1Combine the cider, cranberries, orange, cinnamon, cloves, and star anise in a pot.
2. 2Bring to a gentle simmer (don't boil) and cook 15 minutes for the spices to infuse.
3. 3Sweeten with maple syrup to taste.
4. 4Strain into mugs and garnish with a cinnamon stick and a few cranberries.

Ingredients

• •1 sheet shortcrust pastry
• •4 pears, sliced
• •80g hazelnuts, toasted and roughly chopped
• •2 tbsp honey
• •1 tbsp brown sugar
• •1 tsp vanilla
• •1 egg, beaten
• •1 tbsp butter, melted

Method

1. 1Toss the pears with honey, brown sugar, and vanilla.
2. 2Roll the pastry into a rough circle on a baking sheet. Pile the pears in the centre, leaving a 4cm border.
3. 3Fold the border over the fruit, brush with egg, and dot with butter. Scatter hazelnuts over the top.
4. 4Bake at 190°C for 35 minutes until the pastry is golden and the pears soft. Drizzle with extra honey.