Cosy autumnal recipes

As the nights grow colder and darker, we’re all craving warming, seasonal meals. This collection of recipes gives you some inspiration to spice up your week. From breakfast to dinner and even an autumnal cocktail, enjoy nourishing yourself with the best seasonal produce.

Spiced pear and dark chocolate baked oats

Having a delicious breakfast to look forward to in the morning always helps with the early dark starts. So, if you’re looking for some inspiration to spice things up add this pear and dark chocolate oats to your rotation.

Serves 4 | Prep time 15 minutes | Cook time 25 minutes

Ingredients:

• 100g porridge oats
• 1tsp baking powder
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 banana mashed
• 1 tbsp honey
• 2 eggs
• 50g dark chocolate
• 2 pears
• 1tbsp brown sugar
• 1tsp cinnamon

Recipe:

1. Preheat the oven to 180c.
2. Blend the oats into a fine flour like consistency and mix in the other dried ingredients.
3. In a separate bowl whisk the eggs and add the mashed banana and honey.
4. Beat the dry and wet ingredients together.
5. Chop the dark chocolate into chunks and combine.
6. Pour the batter into a small square tin.
7. Cut the pears into thin slices and arrange on top of the batter.
8. Mix the brown sugar and cinnamon and sprinkle on top of the pears.
9. Bake in the oven for 20-25 minutes.
10. Cut into four pieces and serve warmed with Greek yogurt. Will keep in the fridge for four days and can be reheated in the microwave.

Creamy roasted garlic and tomato soup

A proper winter warmer, perfect for cold evenings with a cheesy toastie, meal prepped lunches or as a starter for autumnal dinner parties.

Serves 4 | Prep time 20 minutes | Cook time 45 minutes

Ingredients:

• 1 red bell pepper
• 4 medium tomatoes
• 1 white onion
• 1 bag of cherry tomatoes
• 1 large carrot
• 1 bulb of garlic
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp tomato paste
• 2 cloves minced garlic
• 500ml vegetable stock
• 1 bunch of basil
• 1 bunch of parsley
• 200ml of single cream

Recipe:

1. Preheat the oven to 180c.
2. Chop the vegetables into chunky pieces and cut the head off the garlic.
3. Place into a large tray (or two small-medium ones), drizzle with olive oil and season with salt, black pepper, thyme and oregano.
4. Roast for 45 minutes.
5. In the last 5 minutes of roasting fry the butter, tomato paste and minced garlic cloves in a small saucepan, this will add a depth of flavour.
6. Once roasted, move the vegetables in a large saucepan, squeeze out the cooked garlic from its skin.
7. Add 500ml of vegetable stock and blend with a stick blender.
8. Add the cooked butter, tomatoes paste and garlic, along with 200ml of cream, a bunch of basil and parsley, and blend until smooth.
9. Serve in a bowl, drizzled with a splash of cream, olive oil and a sprig of basil.

Duck breast with a spiced sauce and pumpkin mash

An impressive main dish to serve for guests or a Friday night treat for you and your family.

Serves 4 | Cook time 1 hour

Ingredients:

• 4 duck breasts
• Runner beans

For the sauce:

• 60ml of vegetable oil
• 1 small shallot, round, finely chopped
• 1/2 cinnamon stick
• 1 tsp five-spice powder
• 1/2 tsp ground ginger
• 2 cardamom pods
• 2 star anise
• 10 pink peppercorns
• 1 bay leaf
• 15ml of white wine vinegar
• 15g of sugar
• 50ml of orange juice, freshly squeezed
• 300ml of duck stock, or chicken stock
• 20g of butter

For the mash:

• 1kg pumpkin
• 75g unsalted butter
• 3 thyme sprigs
• 50ml double cream
  

Recipe:

Cook the spiced sauce by heating 15ml of vegetable oil, shallots, spices and bay until the shallots are translucent. Deglaze with vinegar, add sugar and reduce until the sauce is a light caramel colour.

Add the orange juice and reduce until the consistency is syrupy. Pass through a fine sieve and discard any solids. Set aside the sauce until later.

Bring a large pan of salted water to the boil. Peel, deseed and chop the pumpkin into 5cm chunks, then cook it in the water for 10 minutes or until tender. You want it to be fork soft throughout, so keep testing, as different pumpkin varieties take different slightly different times to cook. Drain and leave to steam dry.

Heat the butter in a small pan over a low flame with the thyme. Gently cook for 5-8 minutes until it starts to smell nutty and has turned brown (don’t let it burn), then remove from the heat and discard the thyme.

Begin mashing the steam dried pumpkin in the same pan you cooked it in, adding the cream, then the brown butter a little at a time until the mash is nice and smooth. Season with plenty of salt and black pepper, then cover and set aside.

Score the skin of the chicken breast with shallow cuts and season both side with salt and pepper.

Heat the remaining oil in a large pan and add the duck breast skin-side down, cooking until brown and crispy (5 minutes). Turn the breast over and cook for another 5 minutes. Then remove from the heat and allow it to rest.

Return the sauce (adding 20g of butter) and mash to the heat, while cooking your runner beans.

Cut the breast into slices and serve on a bed of mash with your vegetables and drizzle of the sauce.

Seasonal apple and cinnamon spritz

Who said spritzes were only for the summer? Try this refreshing autumnal cocktail after a brisk Sunday walk.

Serves 1 | Prep time 5 minutes

Ingredients:

• 1 tsp of maple syrup (plus a dash extra for decoration)
• Ice
• 1 tsp of cinnamon
• 1 tsp of sugar
• Half a British apple
• 1 cinnamon stick
• British sparkling apple cider
• Sparkling British wine
• Soda water (or lemonade if you prefer a sweeter drink)

Recipe:

1. Pour a small amount of maple syrup onto a plate and use it to coat the rim of your preferred glass (we recommend a wine glass).
2. Mix the cinnamon and sugar on another small plate and use it to create a frosted edge sticking to the maple syrup.
3. Add a handful of ice to the glass and decorate with thinly sliced apple pieces and a cinnamon stick.
4. Fill the glass 1/3 full with apple cider and mix the maple syrup with a straw.
5. Pour in one third British wine and top with either soda water or lemonade, depending on how sweet you enjoy your drinks.

Cooking questions:

What is in season during October and November in the UK?

During Autumn hearty vegetables like carrots, and pumpkin are in season, as well as runner beans and garlic. This time of year, is also perfect for British apples and pears. You can also enjoy the best of British sparkling wine and cider. Additionally, venison and duck peak at this time of year. These autumnal recipes have been designed to make the most of this seasons produce.

Which knife should I use to cut fruits like pears and apples?

We recommend a paring or utility knife for slicing fruit, due to their short, thin, light blade.

Which knife should I use for chopping tough vegetables like pumpkin?

The chopping knife’s large and broad blade cuts easily the tough vegetables.

Which knife should be used for cutting most veggies, like onions, peppers and tomatoes?

The Nakiri knife is a great all rounder vegetable knife with its straight flat edged blade and square tip.

Which knife is best for cutting and scoring the duck breast?

The sharp K-tip of the Kiritsuke knife works well for detail work like scoring meat. Alternatively, a paring knife is perfect for any precision work.

Can I use steak knives for duck breast?

Yes! The rare and tender meat of a duck breast is like that of a steak, which means that the serrated edge of the steak knife can similarly grip and cut through the fibres without tearing or shredding the meat.

For more information about choosing a knife, check out our knife glossary.