Autumn

Showing recipes categorised by Autumn, to filter please use the search field below.


Description Season Course Ingredients
Almost instant tomato soup Autumn Light meals & snacks

Tinned tomatoes

1 onion chopped

1 carrot chopped

1 leek sliced

2 oz red lentils

Herbs of choice

Water

Apple and rosemary pancake Autumn Breakfast

 

2 Cox's apples, peeled, cored and cut into eight segments each 

2 eggs, lightly beaten

200ml/7fl oz milk 

200ml/7fl oz cream 

1 tbsp plain flour 

55g/2oz butter 

1 sprig rosemary, picked from stalk 

 

 

 

 

Apple tart Autumn Desserts

1kg/2¼lb eating apples, peeled, cored and sliced

½ tsp cinnamon

good pinch mixed spice

1 packet puff pastry

lemon

1 egg

4 tbsp clear honey

30g/1oz melted butter

3 tbsp caster sugar

Asparagus risotto Autumn Main course

For the risotto

             1 tbsp olive oil

             1 shallot, chopped

             1 garlic clove, chopped

             200g/7oz risotto rice (eg carnaroli or arborio)

             250ml/9fl oz white wine

             500ml/18fl oz hot vegetable stock

             4 asparagus spears, blanched, chopped

             25g/1oz unsalted butter

             75g/2¾oz parmesan, grated

             salt and freshly ground black pepper

For the parmesan crisps

             150g/5½oz parmesan, grated

Aubergine gratin with tomato sauce and salad Autumn Light meals & snacks

For the tomato and basil sauce

4 tbsp extra virgin olive oil

400g/14oz canned chopped tomatoes

2 garlic cloves, roughly chopped

1 large handful fresh basil leaves, roughly chopped

For the aubergine

2 aubergines, cut lengthways into 0.5cm/¼in slices

4 tbsp olive oil

1 large handful basil leaves, roughly chopped

110g/4oz sultanas

50g/2oz toasted pine nuts

1 large buffalo mozzarella, ½ cut into thin slices and ½ roughly chopped

For the salad

110g/4oz rocket leaves

25g/1oz parmesan shavings

1 tbsp balsamic vinegar

3 tbsp extra virgin olive oil

squeeze lemon juice

salt and freshly ground black pepper.

Barley and roasted tomato risotto Autumn Main course

 

o    10 large plum (Roma) tomatoes, about 2 pounds total weight, peeled and each cut into 4 wedges

 

o    2 tablespoons extra-virgin olive oil

 

o    1 teaspoon salt

 

o    1/2 teaspoon freshly ground black pepper

 

o    4 cups vegetable stock or broth

 

o    3 cups water

 

o    2 shallots, chopped

 

o    1/4 cup dry white wine, optional

 

o    2 cups pearl barley

 

o    3 tablespoons chopped fresh basil, plus whole leaves for garnish

 

o    3 tablespoons chopped fresh flat-leaf (Italian) parsley

 

o    1 1/2 tablespoons chopped fresh thyme

 

o    1/2 cup grated Parmesan cheese, plus extra ungrated Parmesan for making curls for garnish

 

brown bread and butter pudding(microwave) Autumn Desserts

2 slices brown bread and butter

one and a half ozs raisins

5 glace cherries cut in half

few walnuts chopped or flaked almonds

 1 flat dessert spoon of honey

1/4 tsp of mixed spice; nutmeg

1/2 oz sugar

5ozs milk

1 egg

to serve low fat yogurt or cream

Bulgar wheat salad with steamed poussin breast Autumn Main course

For the bulgar wheat salad

110g/4oz bulgar wheat

55g/2oz raisins

1½ oranges, juice only

squeeze lime juice

1 tbsp hemp seeds (available from health food stores)

½ red onion, peeled and finely chopped

pinch chilli powder

1 tsp soy sauce

For the poussin

2 garlic cloves

handful mixed fresh herbs (rosemary, thyme, parsley)

2 poussin breasts

Butternut squash pilaf Autumn Main course
  • 2 pounds butternut squash, peeled, halved and seeded
  • 3 tablespoons extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons water
  • 1 tablespoon tomato paste
  • 1 cup instant or parboiled brown rice
  • 1 3/4 cups water, or 1 14-ounce can vegetable broth
  • 1/2 cup white wine
  • 1/2 cup chopped fennel fronds, (see Ingredient Note)
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon salt
  • Pinch of cinnamon
  • Freshly ground pepper, to taste
Cabbage with carrot and caraway Autumn Side dishes

Small savoy  or white cabbage, finely sliced

1 large carrot, coarsely grated

1 onion, thinly sliced

Olive oil

2 - 3 teaspoons caraway seeds

 

Caponata with prosciutto-wrapped scallops and bruschetta Autumn Light meals & snacks

For the caponata

5 tbsp olive oil

1 medium aubergine, cubed

1 small onion, finely chopped

1 garlic clove, finely chopped

1 stick of celery, finely sliced

1 tsp dried oregano

1 x 200g/7oz can cherry tomatoes, juice drained and reserved

1 tbsp salted capers, rinsed

5 large green olives, pitted, chopped into large pieces

2 tbsp herb- or fruit-infused vinegar or balsamic vinegar

1 tbsp pine nuts, toasted

8 basil leaves

For the bruschetta

1-2 thick slices ciabatta

1 garlic clove, halved

1-2 tbsp extra virgin olive oil

For the scallops

3-4 king scallops

3-4 slices prosciutto

1 tbsp olive oil

Carrot and Lentil soup Autumn Light meals & snacks

500g Carrots

2 sticks of celery

1 onion

1 clove of garlic

150g split red lentils 

2 tablespoons of olive oil

1.5 litres vegetable stock

cauliflower lasagne Autumn Main course

Small cauliflower(cut florets small)

 4 oz mushrooms sliced

2 thin celery sticks chopped

1 onion chopped

 2 tsp curry powder

 1/2 garlic clove v

eg stock cube

pasta sheets

 bechamel sauce

 grated cheese

Chargrilled squid with creamy ponzu dressing Autumn Main Course

For the squid

For the creamy ponzu dressing

To serve

 

Cheese and Tomatoe Bread Pudding Autumn Main course

A splash of olive oil

400g can of chopped tomatoes

2 tbsp chopped fresh thyme or 1 tsp dried thyme

100g mature cheese, grated

4 eggs

400ml milk

150g day old French bread sliced thinly

salt and freshly ground black pepper

Cheese stuffed mushrooms with spiced lentils Autumn Light meals & snacks

For the stuffed mushrooms

             2 tbsp butter

             2 Portobello mushrooms, stalks removed

             55g/2oz Gruyère cheese, grated

             55g/2oz stale white breadcrumbs

             1 garlic clove, chopped

             1 tbsp chopped fresh chives

             1 tbsp chopped fresh thyme

             1 tbsp chopped fresh sage

For the spiced lentils

             85g/3oz Puy lentils, cooked according to packet instructions

             4 tbsp soy sauce

             4 tbsp red wine

             4 tbsp red wine vinegar

             200ml/7fl oz hot chicken stock (or vegetable stock)

             ½ small onion, finely chopped

             2 tbsp fresh chives, chopped

             2 artichoke hearts, cut in half, to serve

 

Chicken and Chorizo Pasta Autumn Main course

2  medium Chorizo Sausages  - sliced

500g Chicken Breast - cubed

1 Onion - chopped

I clove of Garlic - crushed

1/2 Red Pepper - de seeded and sliced

250g Penne Pasta

1 tablespoon of Olive oil

600ml Vegetable or Chicken Stock

pinch of Saffron

2 teaspoons Paprika

Fresh basil leaves

Salt and  freshly ground Black Pepper to taste

 

 

Chicken curry with rice and yoghurt raita Autumn Main course

For the rainbow chicken curry

1 onion, chopped

½ tsp ginger paste (made by blending a 1.5cm/½in piece ginger with ½ tsp water)

½ tsp garlic paste (made by blending 1 garlic clove with ½ tsp water)

1 fresh green chilli, seeds removed, flesh chopped

200g/7oz canned chopped tomatoes

1 tbsp tomato purée

1 tsp cumin seeds

100ml/3½fl oz vegetable oil

1 tsp ground coriander

1 tsp paprika

1 tsp ground turmeric

1 tsp chilli powder

1 chicken breast, skin removed, cut into small pieces

½ red pepper, seeds removed, flesh finely sliced

½ green pepper, seeds removed, flesh finely sliced

½ yellow pepper, seeds removed, flesh finely sliced

For the pilau rice

100ml/3½fl oz vegetable oil

1 onion, thinly sliced

2.5cm/1in piece fresh ginger, finely chopped

2 cloves garlic, finely chopped

1 tsp ground coriander

1 tsp black peppercorns

1 tsp cloves

340ml/12fl oz water

170g/6oz basmati rice, soaked in cold water and drained well

For the raita

290ml/10fl oz yoghurt

2 tbsp whole milk

2 tomatoes, seeds removed, flesh finely chopped

¼ cucumber, finely chopped

1 tsp cumin seeds

handful chopped fresh coriander, to serve

 

Chicken Pasta Soup Autumn Light meals & snacks

4/6 Chicken Thighs

1 tbsp olive oil

1 can of plum tomatoes

1 pint of chicken stock

300ml wine

1 cup sweetcorn

300g Pasta

Chilli prawn pasta Autumn Main course

50g butter

50g plain flour

500ml hot vegetable stock (made with cubes) 

A little butter or oil

2 cloves garlic, crushed

1 red onion, chopped

½ red pepper, sliced

½ green pepper, sliced

2 red chillies, deseeded and chopped

250g cold water prawns (the type you’d use for a prawn sandwich)

Velouté sauce

3 tblsp sweet chilli sauce

Dash of lemon juice

Dash of whipping or double cream

Handful of fresh chopped coriander

Cooked pasta – for this dish we usually use penne pasta and account for roughly 75g raw pasta weight per person.  Cook according to the packet instructions then drain and set aside until ready to use.

 

Country chicken Autumn Main course

2 chicken breasts

 2 tablespoons olive oil

small onion chopped

4 spring onions sliced

 2 celery sticks sliced

1 garlic clove crushed

 8 ozs plum tomatoes

 half dessertspoon tomato puree

 3 tablespoons of corn tinnned or frozen

1 red pepper or mixed if required

1 tablespoon of balsamic vinegar

 2 tablespoons veg stock

 1/2 teaspoon of mixed dried herbs 1

4 teaspoon cayenne pepper

Creamy salmon pasta bake Autumn Main course

340g/12oz macaroni pasta

1 large can red salmon 

handful of basil 

250ml/9fl oz passata (sieved tomatoes) 

3 tbsp mascarpone 

85g/3oz breadcrumbs 

140g/5oz fresh mozzarella 

30g/1oz pine nuts 

30g/1oz butter 

To serve

200g/7oz bag mixed salad leaves 

virgin olive oil 

balsamic vinegar 

 

 

Crostini mushrooms Autumn Starters & nibbles

8 tbsp olive oil

2 garlic cloves, 1 peeled, 1 finely chopped

1 small red chilli, finely chopped

400g/14oz mixed mushrooms, chopped

1 tbsp coarsely chopped fresh flatleaf parsley

1 tbsp fresh marjoram leaves

salt and freshly ground black pepper

4 large slices Pugliese (or sourdough) bread

Curried lentils with monkfish Autumn Main course

For the curried lentils

             2cm/1in piece fresh root ginger, peeled, grated

             50ml/2fl oz olive oil

             1 carrot, peeled, finely diced

             1 celery stalk, finely diced

             1 leek, trimmed, finely diced

             1 garlic clove, peeled, finely chopped

             1 tsp mild curry paste

             200g/7¼oz Puy lentils, cooked according to packet instructions

             300ml/10½fl oz chicken stock

             3 tomatoes, peeled, seeds removed, diced

             2 tbsp chopped fresh coriander

             2 tbsp crème fraîche

For the monkfish

             200g/7¼oz monkfish, trimmed, thinly sliced

             salt and freshly ground black pepper

             1 lemon, juice only

             1 tbsp chopped fresh coriander, to serve

 

Egg and Pasta Bake Autumn Main course

350g pasta shells

6 large eggs

2 small red onions peeled and cut into wedges

454g mixed peppers deseeded and chopped

150g chestnut mushrooms wiped and quartered

3 x 15ml spoons of olive oil

1 clove garlic peeled and chopped

3 x 15ml spoons of Italian seasoning

250g creme fraiche

100g Gruyere cheese grated

salt and freshly ground black pepper

Eggs benedict with asparagus and crispy parma ham Autumn Breakfast

For the Egg

3 sheets of ready-made filo pastry, cut into large squares

55g/2oz butter, melted

1 tbsp white wine vinegar

2 slices Parma ham

3 asparagus spears

1 egg

For the hollandaise sauce

3 tbsp white wine vinegar

2 tsp chives, finely chopped

2 tsp tarragon, chopped

55ml/2fl oz double cream

1 tsp wholegrain mustard

Fat pancakes with Dutch fried apples Autumn Breakfast

For the Pancakes

3 large eggs

300g/10oz self-raising flour

150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge)100ml/3fl oz milk

1tbsp sunflower oil

For the Dutch fried apples

50g/2oz butter

icing sugar, to taste

3 peeled apples, chopped 

1 gill advocaat, or to taste

 

Fresh pappardelle pasta with spinach, anchovies and tomato suace Autumn Main course

For the papardelle pasta

             200g/7oz plain flour, plus extra for dusting

             2 free-range eggs

             pinch salt

For the sauce

             2 tbsp olive oil

             ½ onion, finely chopped

             8 cherry tomatoes, halved

             5 canned anchovies, drained and chopped

             100ml/3½fl oz white wine

             1 handful baby spinach leaves

To serve

             freshly ground black pepper

             4 fresh basil leaves

Fruit and yoghurt with homemade granola Autumn Breakfast

4kg/9lbs eating apples, peeled, cored and chopped

250g/9oz demerara sugar 

2 litres/3½ pints water 

200g/7oz unsalted butter 

800g/1lb 12oz oats 

200g/7oz desiccated coconut 

1 tbsp ground cinnamon 

150g/5½oz honey 

2kg/4lb 8oz plain yoghurt

Goats' cheese-stuffed chicken breast with roasted vegetables and boiled potatoes Autumn Main course

2 boneless, skinless chicken breasts

1 rosemary-coated soft goats' cheese

3 tbsp olive oil

1 crotin goats' cheese (a small semi-firm disc of goats' cheese), sliced

1 red pepper, quartered

1 courgette, cut into thin strips

1 aubergine, cut into 5mm/¼in thick rounds

200g/7oz baby new potatoes, boiled, cut in half

 

Hearty lamb and barley soup Autumn Light meals & snacks

1  tsp olive oil

  • 200g lamb neck fillet, trimmed of fat and cut into small pieces
  • ½ large onion , finely chopped
  • 50g pearl barley
  • 600g mixed root vegetables (we used potato, parsnip and swede, cubed)
  • 2 tsp Worcestershire sauce
  • 1¾ pint s 1 litre lamb or beef stock
  • 1 thyme sprig
  • 100g green beans (frozen are fine), finely chopped
Julie's bread and butter pudding Autumn Desserts
  • 36 slices white bread

  • 300g/10½oz butter, softened, plus extra for greasing

  • 175g/6oz mixed dried fruit

  • 175g/6oz sultanas

  • 300g/10½oz caster sugar

  • 12 eggs

  • 3.4 litres/6 pints milk

Leafy salad with feta Autumn Light meals & snacks
  • 300g/10½oz feta

  • splash lemon juice

  • 2 garlic cloves, crushed

  • 110g/4oz flaked almonds

  • 4 small handfuls of mixed rocket, spinach and watercress

  • 2 tbsp olive oil

  • 1 tbsp sesame oil

  • 2 pomegranates, seeds only

Leek and butternut squash cannelloni Autumn Main course

For the pasta

1tbsp olive oil

4 leeks, finely sliced

175g/6oz ricotta cheese

75g/2¾oz pecorino, finely grated, plus extra to garnish

1 tbsp fresh thyme leaves

250g/9oz roasted cubes of butternut squash

12 pieces fresh pasta (approximately 13cm x 10cm/5in x 4in)

For the sauce

150ml/5½fl oz white wine

350ml/12fl oz double cream

1 garlic clove, crushed

Preparation method

Maple, pecan and cranberry muesli Autumn Breakfast

125ml/4fl oz maple syrup

25g/1oz caster sugar

25ml/1fl oz sunflower oil

½ tsp vanilla extract

500g/1lb 2oz jumbo rolled oats 

175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds)

150g/5oz pecans (or walnuts)

50g/2oz whole almonds

25g/1oz flaked almonds

75g/2¾oz desiccated coconut 

2 tsp cinnamon (optional)

150g/5½oz dried cranberries

Mediteranean Fish Fillets Autumn Main course

 

 

 

 

·1 teaspoon extra-virgin olive oil

 

·1 small onion, thinly sliced

 

·2 tablespoons dry white wine

 

·1 clove garlic, finely chopped

 

·1 cup canned diced tomatoes, (see Tips for Two)

 

·4 Kalamata olives, pitted (see Tip) and chopped

 

·1/8 teaspoon dried oregano

 

·1/8 teaspoon freshly grated orange zest

 

·1/4 teaspoon salt, divided

 

·1/4 teaspoon freshly ground pepper, divided

 

·8 ounces thick-cut, firm-fleshed fish fillets, such as Pacific halibut or mahi-mahi

 

Mediterranean bean stew with potato griddle cakes Autumn Main course

For the stew

             2 tbsp extra-virgin olive oil, plus extra to serve

             2 red onions cut into wedges

             2 courgettes, chopped into 1cm/½in batons

             150g/5½oz celeriac, cut into cubes

             1 garlic clove, finely chopped

             2 tbsp tomato purée

             1 tbsp smoked paprika

             1 x 440g/1lb tin chopped tomatoes

             200ml/7fl oz vegetable stock

             1 x 400g/14oz tin butter beans or mixed beans, drained

             handful fresh basil

             1 lemon, zest only

             100g/3½oz cooked broad beans

For the griddled potato cakes

             250g/9oz mashed potatoes

             1 tsp baking powder

             100g/3½oz plain flour

             salt and freshly ground black pepper

             1 tbsp fresh thyme

             2 tbsp vegetable oil

Mediterranean chicken bake Autumn Main course

 

  • 1 tbsp olive oil
  • 6 small (about 600g) chicken drumsticks
  • 6 (about 1.5kg) chicken thigh cutlets
  • 1kg chat (small coliban) potatoes, halved
  • 2 ripe tomatoes, finely chopped
  • 95g (1/2 cup) kalamata olives
  • 2 garlic cloves, peeled, thinly sliced
  • 2 sprigs fresh rosemary, leaves picked
  • 125ml (1/2 cup) dry white wine
  • Sea salt flakes
  • Freshly ground black pepper
Mediterranean Cod Bake Autumn Main course

1 tbsp olive oil plus extra for ggeasing dish

1 yellow pepper deseeded and sliced

1 green pepper deseeded and sliced

2 garlic cloves, sliced

400g can chopped tomatoes

3 heaped tbsp torn fresh basil

4 x 125g skinless cod fillets

125g mozzarella

freshly ground black pepper

Mediterranean loaf Autumn Light meals & snacks

             1 Pugliese loaf (Italian round country-style bread)

             1 clove garlic, halved

             olive oil

             4 tbsp tapenade

             150g/5oz sliced aubergine, chargrilled

             30 large basil leaves

             150g/5oz sliced courgette, chargrilled

             4 tbsp pesto

             150g/5oz sun-dried tomatoes

             1 red pepper, peeled and chargrilled

             1 yellow pepper, peeled and chargrilled

             400g/14oz buffalo mozzarella, thinly sliced

             100g/4oz stoned black olives

             50g/2oz red onion, thinly sliced

             50g/2oz rocket leaves

             1 tbsp balsamic vinegar

             50g/2oz spinach leaves

             salt and freshly ground black pepper

Monkfish blanquette with duchesse potatoes Autumn Main course

For the potatoes

4 large baking potatoes

25g/1oz butter

3 free-range eggs, yolks only

salt and freshly ground black pepper

For the monkfish blanquette

1litre/1¾ pints fish stock

1kg/2lb 2oz monkfish fillet, cut into large chunks

2tbsp olive oil

25g/1oz plain flour

110g/4oz baby onions peeled

110g/4oz button mushrooms, quartered

4 free-range eggs, yolks only

250ml/9fl oz double cream

3 tbsp tarragon leaves

 

Moroccan Vegetable Soup Autumn Light meals & snacks
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 teaspoons ground turmeric
  • 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
  • 6 cups reduced-sodium beef broth, or water
  • 1 14-ounce can diced tomatoes
  • 2 small turnips, peeled and diced
  • 2 carrots, diced
  • 2 stalks celery, leaves included, thinly sliced
  • Pinch of saffron threads, (see Ingredient Note)
  • 12 sprigs flat-leaf parsley, plus more leaves for garnish
  • 8 sprigs fresh cilantro, plus more leaves for garnish
  • 1 large zucchini, peeled and cut into 1/4-inch dice
  • 2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
  • 1-2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
Mushroom and herb couscous salad Autumn Light meals & snacks

For the mushrooms

1 tbsp olive oil

2 garlic cloves, chopped

200g/7oz mushrooms, sliced

For the couscous

200g/7oz cooked couscous

1 lemon, juice only

50ml/2fl oz olive oil, plus extra for oiling

1 tsp chopped fresh parsley

1 tsp chopped fresh chives

Mushroom Soup Autumn Breakfast

25g/1oz butter

1 large onion, finely chopped

1 green pepper, finely chopped

1 medium leek, finely chopped

1–2 garlic cloves, crushed

300g/10½oz button or chestnut mushrooms, grated

2 tbsp plain flour

450ml/16fl oz vegetable stock

450ml/16fl oz milk

1 tbsp finely chopped parsley

salt and freshly ground black pepper

crusty bread, to serve

Mushrooms on toast with scrambled quails eggs Autumn Breakfast

 

For the sautéed mushrooms

1 tbsp olive oil

1 garlic clove, finely chopped

½ red onion, finely chopped

50g/1¾oz smoked streaky bacon, finely chopped

1 large flat field mushroom, sliced

1 slice thick white toast

For the scrambled quails' eggs

1 tbsp olive oil

25g/1oz unsalted butter

8 quails' eggs 

50ml/2fl oz double cream

2 slices thick white toast

1 tbsp chopped fresh parsley

Pan fried scallops with caramelised cauliflower purée and cumin velouté Autumn Main course

For the sousing liquid

4 tbsp olive oil

1 shallot, sliced

1 large sprig thyme

1 bay leaf

90g/3¼oz honey

2½ tbsp white wine vinegar

15g/½oz salt

pinch white peppercorns

1 cauliflower, cut into florets

For the caramelised cauliflower purée

2 large cauliflowers, cut into florets

2tbsp olive oil

drizzle white truffle oil

salt and freshly ground black pepper

For the cumin velouté

3 tbsp olive oil

110g/4oz shallots, finely sliced

8g cumin seeds, toasted and lightly blitzed in a food processor

250g/9oz button mushrooms, sliced

500ml/18fl oz fish stock

500ml/18fl oz Gewürztraminer wine

500ml/18fl oz double cream

For the scallops

8 large scallops

2 tbsp olive oil

1 lemon, juice only

1 tbsp chopped chives

1 tbsp micro herbs

1 tbsp white truffle oil

To Serve

300g brown rice

 

Panzanella Autumn Main course

5 handfuls chunks of stale sourdough or other bread

salt and freshly ground black pepper

7 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 medium-sized cucumber, peeled, cut into small chunks

1 medium-sized red onion

6 vine tomatoes

3 garlic cloves, finely chopped

handful torn basil leaves

 

Pasta and bean soup Autumn Light meals & snacks

For the soup

4 garlic cloves, 1 crushed and 3 roughly chopped 

1 red chilli, finely cut 

2 leaves fresh basil 

1 tbsp olive oil 

250g/9oz fresh borlotti beans, shelled 

1 large plum tomato 

1 carrot 

1 celery stick 

½ onion

salt and freshly ground black pepper 

2 tsp extra virgin olive oil 

2 sprigs fresh rosemary

 

200g/7oz guanciale or pancetta

 

 

Pasta bean soup Autumn Light meals & snacks

90ml/3¼fl oz extra virgin olive oil, plus extra to serve 

1 onion, peeled, chopped 

2 garlic cloves, peeled, chopped 

½ tsp dried chilli flakes 

600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes 

3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme) 

1 litre/1¾ pints chicken or vegetable stock, preferably home-made

80g/2¾oz dried pasta, such as penne 

1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed 

2 fresh bay leaves

 50g/2oz freshly grated parmesan 

1 large or 2 small very ripe tomatoes, finely chopped 

Pasta Carbonara Autumn Main course

225g/8oz dried spaghetti

1 tbsp olive oil

150g/5oz smoked pancetta

1 garlic clove

 2 free-range eggs

75g/2½ oz Philadelphia light cheese

100g/3½ oz pecorino or parmesan

 salt and freshly ground black pepper

 1 tbsp chopped fresh marjoram leaves or flatleaf parsley

 handful rocket leaves, lightly dressed with olive oil and lemon juice, to serve

Pasta with chilli, bacon and tomato sauce Autumn Main course

130g/5oz guanciale (cured pork cheeks), cut into small cubes

1 small onion, finely chopped

3-4 tbsp extra virgin olive oil

1 hot dried red chilli, finely chopped

2 tbsp dry white wine

500g/1lb 2oz San Marzano tomatoes, cut into quarters

400g/14oz bucatini pasta

80g/3oz pecorino, freshly grated

 

Pea and mint soup Autumn Light meals & snacks


1 litre/1 pint 15fl oz water

large handful fresh mint, leaves only

500g/1lb 2oz fresh peas (shelled weight)

salt and freshly ground black pepper

drizzle olive oil

200ml/7fl oz crème fraîche

4 slices Parma ham, fried or grilled until crisp (optional), to serve

Pearl barley with spinach and pork mince Autumn Main course

 3 tbsp extra virgin olive oil

1 small onion, finely chopped 

150g/5½oz pork mince 

200g/7oz pearl barley 

120g/4oz spinach, roughly chopped 

½ glass white wine 

1 litre/1¾ pint vegetable stock 

handful of flatleaf parsley, finely chopped

Pepper, tomato and basil pasta Autumn Main course

3 long sweet peppers, red, yellow, and orange

12 cherry tomatoes

2 cloves of garlic, peeled

7 tbsp olive oil

large bunch basil

400g/14oz orecchiette pasta

salt and pepper

 

Polenta, roasted vegetables & peppered parmesan crisps Autumn Main course

1 small butternut squash (about 450g), peeled and cut into 2cm cubes

3 raw beetroot (about 200g), cut into 2cm cubes

2 small red onions , cut into slim wedges

3 tbsp olive oil

juice of ½ lemon

200g fine polenta

½ tsp salt

50g butter

60g grated cheese (we used a 50/50 mix of Parmesan and Taleggio)

a big handful of rocket , to serve

2 tsp freshly picked thyme leaves

FOR THE PARMESAN CRISPS

50g grated Parmesan

Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf Autumn Main course

For the duck

2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)

1 tbsp runny honey

½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder

4 duck breasts, skin scored diagonally with a sharp knife

For the pilaf

600ml/1pt 1fl oz vegetable stock

250g/9oz coarse bulgar wheat

salt and freshly ground black pepper

110g/4oz canned chickpeas, rinsed and drained

2-3 tbsp extra virgin olive oil

2 red onions, thinly sliced

110g/4oz dry sour cherries, roughly chopped

1 tbsp pomegranate molasses

small bunch fresh flatleaf parsley, finely chopped

small bunch fresh mint, finely chopped

110g/4oz pistachio nuts, shells removed, toasted, chopped

1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish)

 

Pumpkin pasta Autumn Main course

340g/12oz pasta such as conchiglie (large shells)

1 small pumpkin

2 sprigs rosemary

1 clove garlic

1 shallot

140ml/5fl oz carton double cream

1 tsp Dijon mustard

2 tsp chopped flatleaf parsley

30-55g/1-2oz butter

150ml/¼ pint white wine

½lemon, juice only

salt and freshly ground black pepper

grated parmesan, to serve

 

Pumpkin pasta with rosemary Autumn Main course
  • 340g/12oz pasta such as conchiglie (large shells)

    1 small pumpkin

    2 sprigs rosemary

    1 clove garlic

    1 shallot

    140ml/5fl oz carton double cream

    1 tsp Dijon mustard

    2 tsp chopped flatleaf parsley

    30-55g/1-2oz butter

    150ml/¼ pint white wine

    ½lemon, juice only

    grated parmesan, to serve

Pumpkin ravioli Autumn Main course

For the filling

1kg/2lb 3oz wedge of pumpkin

3 tbsp light olive oil

75g/2½oz shiitake mushrooms

150g/5oz oyster mushrooms

1 garlic clove

salt and freshly ground black pepper

200g/7oz ricotta

1 egg, beaten with 1 tsp water

For the pasta dough

250g/9oz '00' flour, plus extra for dusting (available in most supermarkets and in Italian speciality stores)

250g/9oz fine semolina (available in most supermarkets and in Italian speciality stores)

7 medium eggs

To serve

large bag rocket leaves

parmesan or vegetarian parmesan-style cheese shavings, to taste

 

Red lentil Soup Autumn Starters & nibbles

Use lentils that do not require soaking overnight

1oz(25g) butter

1tablsp sunflower oil

1 large carrot (sliced)

1 large onion (sliced)

2 sticks celery (sliced)

11/2 pts stock(900 ml) vegetable stock

4oz (100g) red lentils

salt

1 level tsp paprika

pepper

good pinch cayenne pepper

Risotto stuffed romero pepper with fennel Autumn Light meals & snacks

100g/3½oz mushroom risotto rice or plain risotto rice

300ml/10½fl oz vegetable stock

1 Romero pepper, cut in half length-ways

25g/1oz of Manchego cheese

½ fennel, thinly sliced

½ lemon, juice only

2 tbsp olive oil

Roasted chicken breast with thyme risotto, pan-fried chanterelles and chicken... Autumn Main course

1 x 1.5kg/3lb whole chicken

salt and freshly ground black pepper

6 sprigs fresh thyme

2 chicken stock cubes

15g/½oz dried porcini mushrooms

2 garlic cloves, peeled, bruised

splash light soy sauce

2tbsp olive oil

3 shallots, peeled, finely chopped

200g/7oz vialone nano risotto rice

75ml/2½fl oz dry white vermouth, plus extra to deglaze

1 small lemon, finely grated zest only

25g/1oz finely grated parmesan cheese

100g/3½oz chanterelle or girolle mushrooms, wiped clean and sliced

Roasted pepper with herb quinoa Autumn Light meals & snacks

For the pepper 

 1 yellow pepper, halved lengthways 

1 tbsp olive oil

For the herb quinoa

85g/3oz quinoa 

150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)

 1 lemon, juice only

1 tbsp chopped fresh parsley 

1 tbsp chopped fresh chives 

salt and freshly ground black pepper

For the caramelised onion 

1 tbsp olive oil 

½ red onion, finely sliced 

1 tsp brown sugar

Roasted rump of lamb with Mediterranean vegetables, goats' cheese and olives Autumn Main course

For the vegetables

1 large aubergine

1 bulb garlic

olive oil, for drizzling

12 baby plum tomatoes, on the vine

1 red pepper, seeds removed, finely chopped

1 yellow pepper, seeds removed, finely chopped

1 lemon, finely grated zest

½-1 tsp mild curry powder

salt and freshly ground black pepper

1 fennel bulb, fronds trimmed

2 courgettes, trimmed

4 large plum tomatoes

For the olive tapenade

200g/7oz Kalamata olives, pits removed

1 tbsp capers

1 anchovy fillet

1 small bunch fresh basil leaves

2-4 tbsp extra virgin olive oil

For the lamb

4 x 225g/8oz lamb rump steaks

salt and freshly ground black pepper

2-3 tbsp olive oil

2 shallots, chopped

1 sprig fresh thyme

250ml/9fl oz dry white wine

250ml/9fl oz vermouth

600ml/1 pint lamb stock

For the anchovy tempura

50g/2oz self-raising flour

½ tsp baking powder

40-50ml/2fl oz ice-cold sparkling water

4 large whole fresh anchovies

1 tbsp plain flour

vegetable oil, for deep frying

For the goats’ cheese

225g/8oz goats' cheese

2-3 tbsp olive oil

For the garnish

25g/1oz white breadcrumbs

50g/ 2oz gruyère, grated

micro basil leaves

Roasted vegetable and chicken wraps Autumn Main course

2 chicken breasts cut into strips

 

2 red peppers

 

2 yellow peppers

 

1 green pepper

 

200g mushrooms

 

1 onion

 

3 garlic cloves

 

1 courgette

 

300g cherry tomatoes

 

Olive oil

 

Salt and pepper

 

To Serve:

 

Wraps (preferably wholegrain)

 

 creme fraiche (preferably reduced fat)

Ruby-red plum and amaretti crumble Autumn Dessert

For the filling

100g/3½oz amaretti biscuits (crunchy, not morbidi)

30g/1oz unsalted butter

1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed

½ lemon, zest and juice

For the crumble topping

150g/5½oz plain flour

1 tsp baking powder

100g/3½oz cold unsalted butter, cut into small dice

3 tbsp sugar

Sardinian couscous with Clams Autumn Main course
  • 1kg/2lb 4oz small clams, such as palourde
  • 1 tbsp olive oil 
  • 1 banana shallot, finely chopped 
  • 2 cloves garlic, peeled 
  • ½ tsp dried chilli flakes 
  • 1 tbsp tomato purée 
  • 750ml/1¼ pint light chicken stock 
  • 4 tbsp dry red vermouth 
  • 200g/7oz fregola 
  • 100g Mushrooms chopped 
  • 100g Peppers chopped 
  • 2 tbsp chopped parsley, plus more for sprinkling 
Saturday Soup Autumn Light meals & snacks

1-2 Onions

1 - 2 garlic cloves, to taste

Vegetable stock

Tin of chopped tomatoes or fresh tomatoes, skinned and chopped

Bouquet garni

Tomato paste / puree

Selection of vegetables remaining in fridge

Pasta, rice or barley

Tin of beans of choice

Oilive oil

Prmesan or pecorino cheese to serve

Sicilian pasta with tomatoes, garlic and almonds Autumn Main course

500g/1lb 2oz fusilli lunghi or other pasta of your choice

salt, to taste

250g/9oz cherry tomatoes

6 anchovy fillets

25g/1oz sultanas

2 garlic cloves

1 tbsp capers, drained and rinsed

50g/2oz blanched almonds

4 tbsp extra-virgin olive oil

small bunch basil, leaves picked

Slow Cooked Venison or Game Autumn Main course

0.5 kilo venison or game, chopped into bite-size pieces

2 onions, chopped

1-2 garlic cloves (to taste) crushed

2 sticks celery, roughly chopped  (optional)

250ml Beef stock

250 ml robust red wine, eg Riocca, "cooking wine" or wine from the freezer.

2-3 sprigs thyme

Bay leaf

2 tablespoons redcurrant  or cranberry jelly

4-5 tablespoons plain flour, well seasoned with salt and pepper

Olive oil (just enough to gntly sweat the vegetables and flash-fry the meat without leaving any oily residue.

Couscous or pasta to serve, eg penne

Soffritto - The soffritto is the base for many Tuscan dishes including sauces... Autumn Breakfast
  • 8 tbsp extra virgin olive oil

    4 celery sticks, finely chopped

    2 carrots, finely chopped

    1 medium onion, finely chopped

    2 cloves garlic, crushed

    1 sprig rosemary

    4 bay leaves

    salt and freshly ground black pepper

     

Spaghetti alla carbonara Autumn Main course 30ml / 2 tbsp olive oil 150g / 5 oz bacon cut into 1cm / ½ inch squares * 1 clove garlic, crushed (optional) 400g / 14 oz spaghetti # 3 eggs at room temperature 75g / 3 oz freshly grated Parmesan cheese (or strong cheddar) salt (optional) and freshly ground pepper * for a more up market version use pancetta # or any other pasta
Spanish style baked eggs Autumn Breakfast

 

2 shallots, finely sliced

 

1 clove garlic, crushed

 

10 capers

 

1 red chilli, finely chopped

 

30ml/1fl oz olive oil

 

1 tbsp sherry vinegar or red wine vinegar

 

15g/½oz flatleaf parsley, chopped

 

1 tin chopped tomatoes

 

2 eggs, preferably free-range

 

1oz/30g sliced chorizo, optional

 

sprig of chevril

 

 

  

 

 

 

Spanish Vegetable Rice Autumn Main course

1 tbsp olive oil

1 onion finely chopped

1 red pepper deseeded and sliced

1 yellow pepper deseeded and sliced

200g button mushrroms halved

3 tomatoes roughly chopped

250g paella or risotto rice

850ml hot vegetable stock

1 pinch saffron (optional)

200g frozen peas

juice of 1/2 lemon

2 heaped tbsp fresh parsley chopped

salt and freshly ground black pepper

 

Spiced aubergine and tomato Autumn Main course

1 medium  size aubergine cut into 1cm dice

2 tbsp olive oil

2 cloves garlic, crushed

2 shallots, finel chopped

50ml red wine

50ml balsamic vinegar

250g tinned tomatoes

1/2 tbsp tarragon leaves, roughly chopped or 1 teasp dried tarragon

1/2 tbsp parsley, chopped

1/2 tbsp cumin seeds

1/2 tbs allspice berries

(If using powdered spices, adjust quantity accordingly)

Spicy rack of lamb with aubergine salad Autumn Main Course

For the lamb

1 tbsp coriander seeds

1 tbsp cumin seeds

2 tsp black peppercorns

2 tbsp harissa (chilli paste)

2x4-6 bone best ends of lamb, each rack about 225-300g/8-10oz

For the roasted aubergine salad

100g/4oz medium bulgar wheat

1 lemon, juice only

3 tbsp extra virgin olive oil

4 tbsp light olive oil

1 large aubergine, cut into small dice

To serve

4 ripe vine tomatoes, seeded and finely chopped

3 tbsp each chopped fresh coriander, flatleaf parsley and mint

Spinach with pine nuts Autumn Side dishes

1kg spinach, well washed and  tough stems removed, torn into smallish pieces

3 tablesps pine nuts

2 tablesp olive oil

juice of 1/2 lemon

sea salt and freshly ground black pepper

Squid and prawns with chilli and marjoram Autumn Main Course

·         3 tbsp olive oil

·         1 red chilli, seeds removed and finely chopped

·         1 unwaxed lemon, zest and juice only

·         1 garlic clove

·         small bunch parsley, leaves only, finely chopped

·         2 tbsp finely chopped marjoram leaves

·         350g/12oz prepared squid (defrosted if frozen), sliced into rings

·         20 raw peeled king prawns (defrosted if frozen)

·         1 tsp sea salt flakes or ½ tsp fine salt

·         20 mushrooms chopped

·         1 courgette chopped

·         300g spaghetti

Sundried tomato and olive bread Autumn Side dishes

·         500g/1lb 2oz strong flour

·         15g/½oz salt

·         55ml/2fl oz olive oil

·         20g/¾oz fresh yeast

·         275ml/9fl oz water

·         170g/6oz black Greek olives, pitted and chopped

·         55g/2oz sun-dried tomatoes

 

Sweet pepper fritatta Autumn Light meals & snacks Brunch

·         90ml/6 tbsp olive oil

·         900g/2lb red and yellow peppers, cut into strips

·         3 garlic cloves, sliced

·         2 tbsp white wine vinegar

·         12 free-range eggs

 

Sweet potato and leek soup Autumn Light meals & snacks

 

  • 2 handfuls spinach

  • 290ml/10fl oz/½ pint chicken stock (vegetarians may substitute with vegetable stock)

  • ½ sweet potato, cubed

  • 5 baby, leeks, sliced

  • 15ml/½fl oz double cream

 

 

Tiger prawn jambalaya Autumn Main course

8 raw tiger prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells

4oz/110g chorizo sausage, peeled and cut into 3/4 inch (2 cm) pieces

1-2 tablespoons olive oil

1 medium onion, peeled and cut into 1/2 inch (1 cm) slices

2 cloves garlic, peeled and crushed

2 sticks celery, trimmed and sliced into 1/2 inch (1 cm) pieces on the diagonal

1 green chilli, deseeded and finely chopped

1 yellow pepper, deseeded and cut into 1/2 inch (1 cm) slices

6fl oz/175ml white basmati rice

1 tsp Tabasco sauce

3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped

1 bay leaf

1 tbsp roughly chopped flat-leaf parsley, to garnish

2 spring onions, trimmed and finely sliced, to garnish

salt and freshly milled black pepper

 

Toasted couscous with sweetcorn, pepper and parsley Autumn Side dishes

2 tbsp olive oil

200g/7oz couscous

½ red pepper, seeds removed, chopped

2 tbsp canned sweetcorn

250ml/9fl oz boiling water

½ fish stock cube 

1 tbsp chopped fresh coriander

1 tbsp chopped fresh parsley

 

 

Tomato and Basil Sauce with Porcini Mushrooms Autumn Main course

1 tbsp olive oil

3 spring onions finely chopped

1 clove garlic crushed

300g tomatoes chopped

3 tbsp fresh basil torn

25g tomato puree

1 tsp sugar

3 tbsp medium dry sherry or wine

seasoning

25g dried porcini mushrooms soaked in boiling water for 30 minutes

tomato and sweetcorn soup Autumn Light meals & snacks
  • 2 cloves garlic

  • 1 large onion, finely chopped

  • olive oil

  • 1 tsp powdered cumin

  • 2 tins(400g/14oz) chopped tomatoes

  • 340g/12oz sweetcorn kernels, tinned or frozen

  • 1L/1 ¾pt vegetable or chicken stock

  • 2 tbsp tomato purée

  • fresh basil or coriander leaves

  • salt and black pepper

Tuscan bean soup Autumn Main course 2 tbsp olive oil 25g butter 2 large onions, roughly chopped 4 celery sticks, roughly chopped 3 large carrots, roughly chopped 3 garlic cloves, crushed 5 fresh thyme sprigs, leaves picked 4 fresh rosemary sprigs, leaves picked and chopped 1 tsp smoked paprika 2 x 400g tins chopped tomatoes 2 litres good quality vegetable ?stock, hot 400g tin cannellini beans, drained and rinsed 2 x 400g tins flageolet beans, drained and rinsed 1 small savoy cabbage, thick stem removed, finely sliced Green pesto and crusty bread to serve The list of ingredients is not prescriptive. This soup can be made with whatever veg and type of beans you have available.
Vegetable risotto Autumn Main course

              4 tbsp olive oil

             1 tbsp chopped fresh mint leaves

             1 onion, finely chopped

             2 garlic cloves, crushed

             3-4 sprigs fresh thyme

             1 long strip lemon zest

             1 bay leaf

             150g/5oz Arborio risotto rice

             150ml/5oz dry white wine

             750ml/1 pint 7fl oz hot vegetable stock

             100g/3½oz peas

             1 bunch asparagus, trimmed and cut into short lengths

•             100g/3½oz fresh runner beans, de-stringed and cut into long thin strips

•             250g/10oz broad beans     

             100g/3½oz feta cheese, drained and crumbled into small pieces

             sea salt flakes and freshly ground black pepper

             parmesan shavings, to serve

Wild mushroom and asparagus soup with balsamic caramelised tomatoes Autumn Starters & nibbles

For the soup

1 tbsp olive oil

½ onion, finely chopped

1 garlic clove, finely chopped

100ml/3½fl oz white wine

8 asparagus spears, chopped

55g/2oz chanterelle mushrooms

400ml/14fl oz chicken or vegetable stock

100ml/3½fl oz cream

salt and freshly ground black pepper

For the balsamic caramelised tomatoes

1 tbsp olive oil

1 tomato, halved

2 tbsp balsamic vinegar

To serve

1 tbsp Greek-style yoghurt

1 tbsp chopped fresh chives

Description Season Course Ingredients