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Autumn

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Showing: 28 recipes
Cider-braised sausages and lentils
Cider-braised sausages and lentils
Apple-studded sausages, lentils, sweet leeks, bacon and a good glug of cider come together in this cosy one-pot. A great choice for warming up on Bonfire Night

Recipe by Abigail Spooner

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Serves: 4
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Braised duck legs with potatoes and preserved lemon butter
Braised duck legs with potatoes and preserved lemon butter
Roasts aren’t just for the weekend – cooking the meat and potatoes in one pan keeps this mini version simple. Finish with a tangy lemon butter sauce

Recipe by Nadine Brown

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Serves: 2
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Five-spice sausages with sticky plums
Five-spice sausages with sticky plums
An easy, all-in-one oven traybake that combines sausages, plums, ginger and warming Chinese five-spice. A sweet-savoury hoisin glaze is added towards the end of cooking for a sticky caramelised finish

Recipe by Abigail Spooner

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Serves: 4
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Sticky pomegranate chicken thighs and cabbage
Sticky pomegranate chicken thighs and cabbage
This dish is sweet, tangy and smoky, with sticky chicken thighs, braised sweetheart cabbage and crispy potatoes. Finished with crumbled feta, it’s the definition of low effort, high reward

Recipe by Spencer Lengsfield

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Serves: 2
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Seared horseradish steak with red wine and rosemary risotto
Seared horseradish steak with red wine and rosemary risotto
A smart restaurant-style dish that actually requires very little effort. Don’t scrimp on the wine – the key to success here is using a good quality, full-bodied wine, such as a malbec

Recipe by Sarah Akhurst

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Serves: 2
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Chicken with mushrooms, madeira sauce and celeriac
Chicken with mushrooms, madeira sauce and celeriac
Chicken is so versatile and can be elevated in different ways when paired with seasonal produce. Celeriac is the unsung hero of the vegetable world, with a subtle, nutty flavour that complements the richer, earthier taste of the cavolo nero and mushrooms. It’s all topped off with the added punch of the Madeira sauce – a real crowd-pleaser!
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Serves: 4
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Bigos (hunter's stew)
Bigos (hunter's stew)
Pronounced ‘bee-goss’, this flexible and forgiving stew is based on a traditional Polish recipe. The flavour is even better the next day

Recipe by Sarah Akhurst

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Serves: 6
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Welsh rarebit-loaded potato skins
Welsh rarebit-loaded potato skins
These loaded skins are packed with the cheesy, savoury flavours of a Welsh rarebit. Serve with a sharply dressed salad for a deliciously comforting dinner

Recipe by Emily Jonzen

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Makes: 8 skins
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Polish sausage and beans with quick pickled cabbage
Polish sausage and beans with quick pickled cabbage
Sausages, beans and quick pickled cabbage make up this delicious Polish-inspired one pot recipe by Melissa Hemsley

Recipe by Melissa Hemsley

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Serves: 4-6
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