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Autumn

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Showing: 24 recipes
Autumn tarte tatin
Autumn tarte tatin
Sweet and savoury come together with just a hint of heat from chilli flakes, taking a French classic from dessert to dinner

Recipe by Nadine Brown

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Serves: 6
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Chinese chicken and corn soup
Chinese chicken and corn soup
A speedy, creamy and comforting recipe. Packed with both chicken breast and eggs to keep you going, this is perfect as an office lunch or for chilly autumn evenings

Recipe by Spencer Lengsfield

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Serves: 8
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Slow-cooker chicken with sage dumplings
Slow-cooker chicken with sage dumplings
This chicken stew, where most of the work is done in the slow cooker, is a great-value weekend meal

Recipe by Nadine Brown

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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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Spiced pumpkin soup with nutty bacon crumble
Spiced pumpkin soup with nutty bacon crumble
Use a dense variety of pumpkin or squash here, not the giant lantern type, which have watery flesh and little flavour

Recipe by Sarah Akhurst

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Serves: 6
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Reader recipe: sausage, apple and Stilton strudel
Reader recipe: sausage, apple and Stilton strudel
Reader Terri won our October recipe writing competition with this delicious sausage recipe. She says: ‘The inspiration for my recipe comes from my love of strudel. I love entertaining and get bored with the same party food so challenge myself to do something different from all my friends. The strudel can be served as a starter or main, sliced up for buffet-type parties, or even made into bite-size treats.’
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Serves: 6
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Sweet potato, turnip and feta gratin
Sweet potato, turnip and feta gratin
Creamy with coconut and zesty with lime, this gratin pairs sweet potato with the more humble turnip for a flavoursome main course or side dish

Recipe by Abigail Spooner

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Serves: 6 as a side dish
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Italian stuffed herb and garlic veggies
Italian stuffed herb and garlic veggies
Aubergines, courgettes and peppers are stuffed with herbs and fresh pesto in this veggie recipe from chef Bettina Campolucci Bordi. Serve with crusty bread, rice or quinoa on the side

Recipe by Bettina Campolucci Bordi

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Serves: 6
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Slow-cooked beef ragout
Slow-cooked beef ragout
Not to be confused with the Italian ragu, which is a meat-based pasta sauce, this hearty, slow-cooked French-style stew is great for freezer-friendly batch cooking

Recipe by Lucy O'Reilly

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Makes: 12 servings or 3 900g portions
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