Summer's still with us, but why not prepare for Autumn with these delicious recipes?
Although we're still enjoying the best of the Summer weather, Autumn will be with us sooner than you think. Now's a great time to look into some new recipes.
1. Roasted Autumn Vegetables with Lancashire Cheese
This colourful roasted dish from BBC Good Food makes a delicious Autumn meal.
- 1 large butternut squash
- 1 medium red onion
- 6 Tbsp. olive oil
- 2 Tbsp. chopped sage
- Salt and pepper to taste
- 1 large courgette
- 1 Tbsp. balsamic or sherry vinegar
- 100g Lancashire cheese
First, heat the oven to 200C and prepare a large roasting dish with non-stick cooking spray.
Then, use a sharp knife to cut the squash in half and remove the seeds. Continue to cut the halves until you have small, bite-size chunks. Then, peel and cut the onion into four wedges. Scatter the vegetables evenly throughout the roasting tin, then drizzle with olive oil, tossing together. Remove the sage leaves from the stem and chop roughly so you end up with 2 tablespoons. Sprinkle over the vegetables and season with salt and pepper to taste. Place in the oven and roast for about 20 minutes, stirring halfway through.
In the meantime, cut the courgette into thick slices and toss with olive oil. Once the roasting time is up, remove the vegetables from the oven and push them to the side in the dish. Place the courgette slices flat on the tin and season with salt and pepper. Roast for 10 minutes, or until the vegetables are completely tender.
Remove tin from the oven and drizzle with vinegar. Place vegetables in a serving dish and crumble Lancashire cheese on top, tossing lightly to melt.
2. Thai Coconut Pumpkin Soup
Try this meal from All Recipes UK for the perfect Autumn dish:
- 1 Tbsp. vegetable oil
- 15g butter
- 1 clove garlic – chopped
- 4 shallots – chopped
- 2 small fresh red chilies – chopped
- 1 Tbsp. chopped lemongrass
- 500ml chicken stock
- 350ml coconut milk
- 475g pumpkin - peeled and diced
- 1 bunch fresh basil leaves
Using a medium sauce pan, heat oil and butter on low. Add garlic, shallots, chilies and lemongrass, cooking until fragrant – but not burnt. Gradually stir in the chicken stock, coconut milk and pumpkin. Bring the mixture to a boil, and cook until the pumpkin is tender.
Once it's cooked, mix the soup in a blender until it reaches a smooth consistency. Pour into bowls and garnish with fresh basil leaves. Enjoy!
3. James Martin's Chicken with Red Peppers, Chorizo and Chili
For an Autumn dish with a spicy flavour, try this Spanish-style recipe from Good To Know.
For the chicken:
- 4 red peppers
- 350g cooking chorizo
- 1 1.5kg chicken – giblets removed
- 400ml white wine
- 40ml olive oil
For the sauce:
- 2 large shallots
- 6 Tbsp. fresh parsley leaves
- 1 red chili pepper
- 1 green chili pepper
- 2 Tbsp. fresh green oregano leaves
- 1/2 bunch fresh chives
- 2 Tbsp. sherry vinegar
- 2 Tbsp. olive oil
- Juice of 1 lemon
- Salt and pepper to taste
First, heat the oven to 180C and prepare a large roasting tin with non-stick cooking spray.
Slice and de-seed peppers, cutting lengthways into eight strips. Then, dice the chorizo into 1cm slices.
Place chorizo and peppers evenly throughout the bottom of the roasting tin, placing the chicken on top. Pour wine over the chicken, then drizzle with olive oil and season with salt and pepper. Cover with foil and cook for an hour. Then, remove the foil and cook uncovered for an additional 30 minutes.
In the meantime, chop shallots, parsley, red and green chilies, oregano and chives and place in a medium bowl. Mix in sherry vinegar, olive oil and lemon juice, stirring well. Season with salt and pepper to taste.
Remove chicken from the oven and pour sauce over it immediately while it's still in the pan.
4. Blackberry Crumble Cake
What's Autumn without a wholesome dessert? Try this simple yet decadent recipe from the Good Food Channel:
For the cake:
- 120g butter – plus extra for greasing
- 120g sugar
- 2 large eggs
- 120g self-raising flour
- 200g blackberries
For the topping:
- 100g flour
- 50g butter – diced
- 50g sugar
First, heat your oven to 180C and grease a 500g loaf tin with butter.
Place butter in a medium bowl and beat with an electric mixer. Gradually add sugar and continue to beat until the mixture is light and fluffy. Add 1 egg at a time, beating each one well. Set aside the electric mixer and fold in the self-raising flour until the mixture is well combined.
Spoon batter into the prepared loaf tin, spreading evenly to the edge. Top with blackberries. Set aside.
Place plain flour in a small bowl. Using your hands, rub butter into flour until it resembles crumbs. Finally, mix in the sugar, then sprinkle mixture generously over the blackberries.
Place cake in the oven and bake for about 45 minutes. Once it's ready, remove and let cool in the pan for about 10 minutes. Then, turn it out and let cool completely.