Easy autumn recipes

Thursday, 29 November 2018
Easy autumn recipes

The cold weather has arrived and is here to stay for sometime, why not whip up some homemade dishes that warm up your mood and taste delicious.

We’ve complied a short list of delightful and easy to make recipes for you to follow. Beat the cold weather blues and treat yourself to dishes that we think are just as worthy of a Michelin star.


Baked apple & toffee crumble via BBC Good Food

For those who want to tickle their sweet tooth, this toffee layered apple crumble is a modern update to the classic apple crumble we all know and love. 


Heat oven to 190C/170C fan. Place everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar has a syrup-like consistency. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.Blend the flour and butter together, first into fine crumbs, then continue until the mix forms bigger clumps, similar to that of a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Allow the dish to rest for 10 mins. It may be served with custard, ice cream or syrup. 


100g raisins

100g pitted soft dates, snipped into small pieces with scissors

85g light muscovado sugar

3 tbsp dark rum (or orange juice)

25g unsalted butter

1 tsp mixed spice

Zest and juice 1 lemon

4 Bramley apples

Roughly 800g, peeled, cored and cut into 1cm rings

For the crumble:

125g plain flour

100g unsalted butter

50g light muscovado sugar

3 tbsp jumbo oats

25g flaked almond 

Cauliflower mac and cheese

Cauliflower mac and cheese via Taste

Easy to make and a great option for vegetarians, cauliflower and mac is a classic 30 min meal that can be eaten as a main. Put some garlic bread in the oven as a side or starter dish and enjoy. 


Preheat oven to 200C. Grease a 10-cup (2.5L) ovenproof dish. Use a large saucepan to cook the pasta in boiling water for 3 mins. Add the cauliflower and cook for a further 8-10 mins until the pasta and cauliflower is tender. 
In the meantime, combine the milk, spread, flour and nutmeg in a medium saucepan over moderate heat. Cook, whisking constantly, for 4-5 mins or until the mixture boils and thickens. Combine the tasty cheese and mozzarella in a large bowl.

Add the sauce, half the chives and half the cheese mixture to the pasta mixture. Stir gently to combine. Pour into prepared dish. Toss the bread, extra spread, garlic and remaining chives and cheese mixture in a medium bowl. Sprinkle over the pasta. Bake for 15-20 mins or until crispy and golden.


150g macaroni

1 small cauliflower, cut into small florets

2 cups (500ml) full Cream Long Life Milk

2 tablespoons dairy Soft Spread

1/4 cup (35g) plain flour

1/4 teaspoon ground nutmeg

1 cup (120g) shredded tasty cheese

1 cup (100g) shredded mozzarella cheese

1/4 cup chives, chopped

150g ciabatta or Turkish bread, torn into small pieces

60g soft spread, extra, melted

1 garlic clove, crushed


Scotch broth with winter root veg

Scotch broth with winter root veg via Jamie Oliver

The Autumn and Winter months are prone to cold, sudden downpours and heavy winds, a nightmare if you’ve forgotten your umbrella. Warm up with a tasty hot bowl of classic broth. For this recipe, you’ll need ½ quality shoulder of lamb (about 1kg) or 600g leftover roast lamb.You may, however, use other cuts of meat such as chicken or turkey, although we feel the texture of lamb creates the best taste. 



Preheat the oven to 170ºC/325ºF/gas mark 3. If using the shoulder of lamb, rub it all over with salt and pepper, place on a baking tray and cover with tin foil. Cook in the oven for about 3 hours, until the meat is lovely and tender, and separates from the bone. Pull all the meat off, reserving the bone, and put to one side.Put the leeks, celery, onions and carrots into a large saucepan, add a splash of olive oil and sweat them on a low heat for about 20 minutes, until they are softened and starting to sweeten. Add the lamb stock and, if you have it, the lamb bone, too. Bring to the boil and simmer gently for 20 minutes.

Add the swede, potato and pearl barley, then simmer slowly for a further 50 minutes. Do not turn the heat too high - it should allow the food to simmer without getting overcooked. Take the pot off the hob and whisk the broth quite firmly to break down some of the potato and bind the soup together. Stir in the pieces of roast lamb and season well with salt and white pepper, tasting as you go to make sure you’ve got the seasoning right.
Serve sprinkled with parsley and celery leaves, and a good hunk of crusty bread on the side. If you want to be really authentic, why not add a little dram of whisky to each bowl?

This dish can easily be made with meat substitutes such as Quorn, or simply made as a vegetable stew. 

½ quality shoulder of lamb (weighing around 1kg) or 600g leftover roast lamb

Sea salt

Freshly ground white pepper

1 leek, trimmed, washed and roughly chopped

2 sticks celery, roughly chopped, leaves reserved

2 onions, peeled and finely sliced

2 carrots, peeled and roughly chopped

Olive oil

3 litres organic lamb stock

1 small swede, peeled and roughly chopped

1 large potato, peeled and roughly chopped

80g pearl barley

1 small bunch fresh parsley, leaves picked

1 loaf fresh crusty bread, to serve

1 splash Scotch whisky, optional


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