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The nights are drawing in, leaves are turning brown, and pumpkin spiced lattes are back on the menu. It can mean only one thing: it’s officially Autumn. And what better way to embrace the season than by putting on your favourite cosy jumper and cooking a seasonal recipe?
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Here are four autumnal comfort food recipes to try this year:
1. Veggie African stew
Time: 45 minutes
Serves: 8
Looking for autumnal vegetarian recipes? This dish is sure to warm you up on a chilly evening. And with all the ingredients thrown into a single pan, it’s super simple to prepare.
Ingredients
- 4 diced turnips
- 1 chopped large onion
- 2 sweet potatoes, peeled and roughly chopped
- 2 aubergines, roughly chopped
- 5 tomatoes, chopped – or a tin of chopped tomatoes
- 1 tin of chickpeas
- 100g of couscous or bulgur wheat
- Quarter of a cup of raisins
- 1 teaspoon ground coriander
- Half a teaspoon of ground turmeric
- Half a teaspoon of ground cinnamon
- Half a teaspoon of ground ginger
- Quarter a teaspoon of ground cumin
- Salt and pepper
- Three cups of water
Preparation
- Prepare the ingredients before combining them all into a large saucepan.
- Bring the mixture to the boil before lowering the heat.
- Simmer for at least 40 minutes or until the vegetables are tender.
This recipe is inspired by Wolfgang Puck.
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2. Seasonal pumpkin soup
Time: 1hr 30 mins
Serves: 4
Whether they’re in your latte or on your doorstep during Halloween, pumpkins and autumn just go together. Celebrate the season by enjoying this warming soup.
Ingredients
- 1 pumpkin
- 2 cloves of garlic
- 1 onion, chopped
- 1tbsp ground coriander
- 2 tbsp ground cumin
- Chilli powder to garnish
- 1 tsp cinnamon
- 5 tbsp olive oil
- 2 tsp curry powder
- 2 tsp fresh ginger, crushed
- 1 litre vegetable or chicken stock
- 3 tbsp double cream
- Yoghurt for garnish
Preparation
Begin by heating your oven to 190C/ 170C fan/ gas 4.
Cut your pumpkin in half and then into large chunks (keeping the skin on), putting the seeds to one side for now.
Drizzle 3 tbsp of olive oil over the pumpkin chunks in a baking tray and put into the oven, roasting for 45 minutes. Turn halfway through cooking.
While that’s cooking, heat the remaining oil in a very large saucepan before frying the onion and garlic with a little salt for five minutes.
Now add your spices – coriander, ginger, cumin, cinnamon and curry powder and cook for a further three minutes.
Pour in your stock and gently simmer while you wait for the pumpkin to cook.
Take the pumpkin out of the oven and allow it to cool down a little, before scooping the now-soft flesh from the skin. Add it to the stock pan, and throw away the skins.
Take off the heat and use a hand blender to smooth the soup until at a creamy consistency. Once done, return to the heat and stir in your double cream. Simmer for 10 minutes, or longer if you have time.
When serving, garnish the soup with a little yoghurt and chilli powder. If you have time, salt the pumpkin seeds and grill for five minutes on a low heat and add them too. Any leftovers make for a great snack.
This recipe is inspired by BBC Good Food.
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3. Chicken, mushroom and olive easy risotto
Time: 1 hour 20 minutes
Serves: 4
There’s nothing better than a big, welcoming, buttery bowl of risotto. Once you’ve completed this easy risotto recipe, the dish is best served alongside a lemony green salad.
Ingredients
- 2 onions, peeled and finely chopped
4 large garlic cloves, crushed and chopped
- 100m white wine
- 400g risotto rice
- 1 litre of hot chicken stock
- 2 tablespoons of olive oil
- 300g olives of your choice
- 400g mushrooms – roughly chopped
- 100g of salted butter
- 2 bay leaves – halved
- A handful of fresh parsley and thyme – chopped
- A handful of grated parmesan
- 500g chicken breast, diced
- Salt and pepper
Preparation
Season the diced chicken breast with salt and pepper. Heat a tablespoon of olive oil in a very large saucepan or wok over a medium heat.
Add in the chicken and cook through until the meat is no longer pink. Once done, leave to rest on a separate plate.
In the same pan, fry oil on a medium heat before adding the onion.
Once the onions are softened and translucent, add the risotto rice, white wine and bay leaves. Stir for three to five minutes, or until most of the wine has cooked into the rice.
Turn the heat down a little before adding a pinch of sea salt and the chopped garlic.
Then, gradually start adding the hot stock in ladles, continuously stirring. Keep to a simmer – if rice starts sticking to the pan, the heat is too high.
Once you’re about halfway through your jug of stock, throw the olives and mushrooms in.
Keep adding ladles of stock, stirring all the while. If the stock runs out before the rice is cooked, add some boiling water.
Just before the rice is cooked (it should be creamy and soft but with a slight bite to it), add the chicken back into the mixture.
Once the rice is cooked, remove from the heat and stir through a generous knob of butter.
Serve once the butter is melted, garnishing with a generous helping of parmesan.
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4. Oriental chicken and plum traybake
Time: 1 hr
Serves: 4
This is a super easy, tasty recipe that involves minimal washing up. Delicious served with mash or steamed jasmine rice – or any carb you like, really!
Ingredients
- 1kg chicken thighs or legs
- 2 red onions, coarsely chopped
- 3 tbsp plum sauce
- 2 cloves of garlic, finely chopped
- 3 tbsp oyster sauce
- 2 tsp grated ginger
- 2 tbsp olive oil
- Pinch of salt and pepper
- 1 tsp Chinese five spice (Garam Masala or Za’atar will do, if you don’t have any)
- 8 plums, halved and de-stoned
- Mashed potato or steamed jasmine rice to serve (this is optional!)
Preparation
Mix the ginger, garlic, oyster sauce, five spice, plum sauce, and salt and pepper in a large bowl, before adding the chicken and ensuring the meat is totally covered in the mixture. Preheat the oven to 220C/ fan 200C/ Gas 7.
Place the chicken in a baking tray along with the onions. If using thighs, ensure they are skin side up. Drizzle in olive oil and bake for 30 minutes, turning occasionally.
Remove the chicken from the oven and add in the plums. Bake for 10 minutes or until it’s tender. To test whether the chicken is cooked, pierce the thickest part of the meat with a sharp knife. The juices should run clear.
Serve with steamed jasmine rice, mashed potato – or anything you like!
This recipe is inspired by Taste.com.
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Delicious traybakes, warm soups and hearty stews – now you’ve got the taste for some tempting autumnal grub. But do you need some new equipment to get you started?
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