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Autumnal recipes you’d be conkers not to try!

October 10, 2017

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Forget about summer tans, beach holidays and ice creams – it’s time to embrace October in all its autumnal glory.

Autumn is well and truly here. And with an abundance of awesome autumnal food around the UK, why not get your chops around our selection of warming and wonderful autumnal recipes?

Trust us, our selection of culinary delights are just the ticket to warm your cockles and satisfy your soul.

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Curry and Coconut Pumpkin Soup

You can’t spell Halloween (incorrectly) without a pumpkin. But instead of attempting a terrifying Halloween ‘masterpiece’ this year, use your pumpkin to try this aromatic autumnal Asian infused recipe. Believe us, there’s nothing scary about Curry and Coconut Pumpkin Soup.

Ingredients:

1 large onion – chopped

1 clove garlic – minced

250-300ml light coconut milk

1 tsp curry powder

1/4 tsp ground coriander

500-750ml vegetable stock

425g diced fresh pumpkin

4 tbsp coconut oil

1/2 tsp salt

1/4 tsp crushed dried chilli flakes

Method:

Once you’ve prepped all of the ingredients, start by heating the coconut oil in a deep pot over a medium to high heat. Next, stir in the onion and garlic, and cook for about five minutes until it glazes. Mix in the vegetable stock, pumpkin, salt, coriander, curry powder and chilli flakes – cooking until the mixture comes to a gentle boil.
This usually takes about ten minutes. Cover and simmer for another 15-20 minutes, stirring occasionally. Then add the coconut milk and cook for another five minutes. Afterwards, gradually pour the soup into a blender – working in batches to evenly spread the contents.
Once it’s all in, process until it’s smooth. When you’re ready to eat, simply return the soup to a pot and briefly reheat over a medium heat before serving. Then chow down!

One-pot Spicy Sausage Stew

Is there anything better than enjoying a big plateful of hearty stew on a cold, autumnal day? Yep – a big plateful of hearty stew that takes under an hour to make. This one-pot wonder adds a spicy twist to your average seasonal stew. And with time on your side you can spend less time making and more time scoffing.

Ingredients:

2 tbsp olive oil

2 onions – chopped

2 garlic cloves – minced

2 peppers – chopped

2 tsp smoked paprika

½ tsp cayenne pepper

1 tbsp dried thyme

1 tbsp dried rosemary

1 sprig fresh thyme

6 pork sausages

Handful of chopped chorizo sausage

Tinned carrots

2 x 400g tins chopped tomatoes

Tinned mixed beans – drained

125ml white wine

1 chicken stock cube

Method:

Prep all your ingredients and heat the oil in a large pan (heavy-bottomed ones work best). Fry the onion and peppers gently for ten minutes or until the onions become translucent. Add the sausages and the chopped chorizo and fry for another five minutes – making sure they don’t stick.
Stir in the garlic, dried herbs and spices for another minute. Pour in the white wine, tomatoes, fresh thyme, carrots, beans, and chicken stock. Give it a good stir to make sure nothing’s stuck to the bottom of the pan. Simmer for 40 minutes, stirring now and then to make sure it doesn’t stick.
You’re good to go – serve with mash or a chunk of crusty bread to mop up that yummy sauce.

Autumnal Apple and Custard Cake

Apple and custard is a well-known and much loved combination. But when you put it together in one cake, you’ll even have Granny Smith quivering in her little booties. Plus with 2017 being such a bumper year for apples, this is the sweetest way to put them to use. How do you like them apples?

Ingredients:

1½ tsp baking powder

4 tbsp unsalted butter (and more for greasing)

¾ cup granulated sugar

1 large cooking apple or other appropriate apple for cooking – peeled, cored, and cut lengthwise into ¼-inch slices

1½ cups all-purpose flour (and more for dusting)

2 tbsp thick cream

1/8 tsp salt

½ cup whole milk

2 large eggs (1 for the egg yolk)

½ tsp pure vanilla extract

1 tbsp granulated sugar

2 tbsp brown sugar

Method:

Preheat your oven to 180°C. Butter a tube pan (around nine inches) and dust with flour. Make sure the tube is well coated and you’ve tapped out any excess flour.
In a medium bowl – whisk the flower, salt and baking powder together. In a measuring cup – mix the milk and cream together. Get the bowl and beat the butter until smooth, whilst gradually adding the sugar in. Once the mixture is fluffy, beat in the vanilla and the egg.
Add dry ingredients in thirds whilst alternating with the milk and cream mixture. Then scrape the batter into the prepared tube pan and smooth the top with the back of a spoon.
For the topping, arrange apple slices on the surface of the cake and gently press into the batter.
In a separate small bowl – whisk egg yolk, granulated sugar, cream and vanilla.
Once mixed, drizzle the mixture over the apple slices and sprinkle brown sugar evenly over the cake. Pop in the oven for around 45 minutes until the top is golden brown.
Place on a wire rack and let it cool. And finally, run a small offset spatula around the edge of the cake to loosen.
Repeat for the centre tube. Next, place a serving plate over the cake and flip again so that the cake is the right side up. Then dig in!