From warming soups to tasty casseroles and comfort food with added spice, these are the ultimate recipes to keep warm and cosy this autumn.
With frosty weather outside and shorter days meaning darker nights, there really is only one thing for it when it comes to cooking this season – warming, spicy comfort food! And these autumn recipes to try at home tick every box!
Check out our top 10 recipes for the perfect meal this autumn/winter.
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1. Mexican Loaded Sweet Potatoes with Asparagus
These loaded potatoes are the perfect autumn meal and with the added spice you’ll be perfectly warm and cosy. Serves 2. Preparation time: 20 minutes. Cooking time: up to an hour, depending on the size of your sweet potatoes.
Ingredients
- 2 large sweet potatoes
- 1x 250g bundle asparagus
- 2 tbsp olive oil
- 1 small red onion, chopped
- 1 tsp hot, smoked paprika
- 1 tsp ground cumin
- 1 red pepper, deseeded and chopped
- 1 small tin sweetcorn, drained
- Sriracha
- Tahini
- 3 tbsp chopped coriander
Make it
- Preheat the oven to 190˚c. Prick the sweet potatoes all over and put on a baking tray lined with tin foil. Bake in the oven for 40 minutes or so, until you can easily pierce with a knife. Cooking time will depend upon the size of the sweet potatoes.
- Meanwhile, heat the olive oil in a large frying pan. Add the red onion and sauté for five minutes or so. Add the spices and cook for a further minute. Cut the asparagus into 5 cm lengths. Add the red pepper and asparagus to the pan, reserving the tips, and cook for a further five minutes. Add the sweetcorn for the last two minutes to heat it through.
- When the sweet potatoes are almost ready, put the asparagus tips on the baking sheet with the sweet potatoes, drizzle with 1tsp olive oil and roast for 5-10 minutes.
- To assemble, split the sweet potatoes lengthways, fill with the mixture from the pan. Top with the roasted asparagus tips and drizzle with a little sriracha and tahini. Add coriander on top.
Recipe by: www.enjoyasparagus.com
2. Spiced vegetable tagine with chickpeas
Warm up on chillier autumn evenings with a hearty spiced stew, packed full of root veg and chickpeas, that gives you 2 of your 5 a day. Preparation time: 10 minutes, Cooking time:30 minutes.
Ingredients
- 1 tbsp olive
- 1 onion, sliced
- 300g carrots, cut into 3cm chunks
- 300g parsnip, cut into 4cm chunks
- 1 clove garlic, crushed
- 1 tbsp Bart Blends Baharat spice mix
- 500ml vegetable stock
- 400g can chickpeas, drained and rinsed
- 1 tbsp tomato puree
- 1/2 x 25g pack fresh parsley, roughly chopped
- Lemon wedges and flatbread, to serve
Make it
- Heat the oil in a large saucepan and add the onions, carrots and parsnips. Cook for 8–10 minutes over a low heat, until the vegetables are slightly softened and the onions are golden. Add the garlic and spice mix and cook for another minute.
- Pour in the stock and add the chickpeas and tomato purée. Season and bring to a simmer. Cover and simmer gently for 20 minutes until the vegetables are tender. Stir in the parsley and serve the tagine with torn flatbreads and a squeeze of lemon.
Recipe by: www.waitrose.com/recipes
3. Shallot and Chicken Biryani
Simple to prepare and pop in the oven for a one pan supper! Serves 4. Preparation Time: 20 minutes. Cooking Time: 90 minutes.
Ingredients
- 200g basmati rice
- 400g chicken breast or thigh meat cut into small pieces
- 4 garlic cloves, crushed
- 1 tbsp ginger, grated
- Salt and pepper
- 1 tbsp rapeseed oil
- 2 large echalion shallots, chopped
- 1 tbsp cumin
- 1 tbsp nigella seeds
- 1 tbsp Madras spice paste
- 12 curry leaves
- 400ml chicken stock
- 200g spinach
- 100g paneer, chopped
- Coriander, chopped
- Red chilli, sliced
- Yoghurt
Make it:
- Cover the rice in water, give it a stir, strain it and cover with water again.
- Mix the chicken in a bowl with the garlic, ginger and a pinch of salt, cover and put in the fridge for an hour if you have time.
- Heat the oil in a pan that has a lid and can go in the oven. Fry the chicken for 5 minutes until starting to brown and then remove to a plate.
- Add the shallots, cumin and nigella seeds to the hot pan, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Return the chicken to the pan.
- Preheat the oven to 180⁰c.
- Drain the rice, washing it with clean water, add it to the pan along with the curry leaves, then pour over the stock and bring to the boil.
- Add the spinach to the pan and put the lid on for a few minutes until it has wilted. Stir in the paneer and some seasoning. Cover the pan with foil, then put the lid on top.
- Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins.
- Serve with the coriander, chillies and yogurt on the side.
Recipe by: ukshallot.com
4. Roasted Butternut Squash and Apple Soup with Spiced Pumpkin Seeds
This vibrant soup is jam packed with goodness. The pumpkin seed topping, adds a great source of plant based protein, and also make a delicious snack on their own. Serves 8.
Ingredients
For the soup:
- 2 Tbsp. olive oil
- 1 large white onion, diced
- 2 green apples, peeled and chopped
- 1 tsp. xylitol sugar alternative (available in stores as Total Sweet)
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. chilli powder
- 1 ½ tsp. fine sea salt
- 2 kg butternut squash, peeled, de-seeded and cut into cubes
- 2 litres of vegetable stock (made from vegetable stock powder)
- Generous pinch of salt and black pepper
For the Spiced Pumpkin Seeds:
- 140grams pumpkin seeds
- 1 Tbsp. extra virgin olive oil
- ½ tsp. ground cinnamon
- ½ tsp. chilli powder
Make it
- Heat the oil in a large pot over a medium heat.
- Add the chopped onion, apple, cinnamon, ginger, chilli powder and salt. Cook, whilst stirring occasionally, for around 5 minutes.
- Add the butternut squash to the pot, and stir to coat for another 5 minutes.
- Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft.
- Allow the soup to cool and blend in a blender or with a hand-held immersion blender until completely smooth.
- To make the spiced pumpkin seeds – combine the oil, cinnamon, chilli powder, salt and pepper together in a small bowl. Add the pumpkin seeds and stir to coat.
- Heat a pan over a medium heat.
- Add the pumpkin seeds, and allow to toast in the pan, whilst stirring to ensure they don’t burn, for around 3-5 minutes.
- Remove from heat and allow to cool fully.
- Serve the soup heated, with a generous sprinkling of Spiced Pumpkin Seeds on top.
Recipe by: The Food Effect Diet Book, DR Michelle Braude
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5. Broccoli and Chive Puff Pots
Crunchy on the top, light, fluffy and bursting with savoury flavours inside, this is our version of a soufflé. It may not have the same dramatic high rise of the classic, but it’s still pretty impressive. Serves 4, Preparation time: 40 minutes, Cooking time: 25-30 minutes.
Ingredients
- 30g self-raising flour
- 200g broccoli, very finely chopped
- 2-3 spring onions (total weight 45g), ends trimmed, finely chopped
- Vegetable oil, for oiling the dishes
- 60g panko crumbs
- 1 tsp paprika
- 50g vegetable fat spread
- 1 tsp baking powder
- 11/2 tsp mustard powder
- 4 tsp nutritional yeast flakes
- 1/2 tsp sea salt
- Generous grinding of black pepper
- 150ml OGGS Aquafaba
- 3 tbsp snipped chives (use scissors for this), plus extra for sprinkling
Make it
- Heat a dry frying pan. When hot, add the flour and jiggle the pan around so the flour sits in an even layer on the bottom. Toast the flour over a medium heat for about 7 minutes, stirring occasionally so it colours evenly to a pale golden brown. Remove and cool. Preheat the oven to 190°C/170°C if using a fan oven/gas mark 5.Cook the broccoli in a pan of boiling water for 1 minute, add the spring onions and cook for 2 more minutes. Tip the vegetables into a large sieve or colander, put under running cold water to quickly cool and keep it all bright green, then leave to drip and drain well.
- Lightly oil 4 x 150ml ovenproof ramekin dishes. Put the panko crumbs into a bowl, then check them out for size. Crush any big pieces between your fingers, as they line the dishes better if smaller. Stir in the paprika. Tip a tablespoonful of the panko crumbs into each dish, then twirl them around so the crumbs evenly coat the insides. Tip out any excess back into the bowl with the rest of the crumbs. You will be needing them later. Sit the ramekin dishes on a baking tray.
- In a large bowl, use a wooden spoon to beat the vegetable spread (make sure its soft enough first) with the toasted flour to a creamy paste. Next, mix in the remaining panko crumbs, baking powder, mustard, yeast flakes, salt and pepper. It will look a bit like a rough crumble mix.
- Pour the OGGS Aquafaba into another large bowl. Using an electric hand mixer, whisk it for about 5 minutes until the Aquafaba looks like a frothy meringue with medium firm peaks.
- Stir the broccoli, onion and chives into the panko and flour mix. Then use a large metal spoon to gently fold the frothy OGGS Aquafaba into the mix, one third at a time. The Aquafaba will deflate, but just give everything a light stir to combine.
- Spoon the broccoli mix evenly between the ramekins to generously fill. You can pile it up. Bake for 25-30 minutes until the top of the puffs are golden brown, crunchy and slightly puffy. Remove, let them settle for a few minutes, then serve sprinkled with extra chives.
Recipe by: www.loveoggs.com
6. Tomato and Bean Quesadillas
Serves 4. Preparation time: 5 minutes. Cooking time: 20 minutes
Ingredients
- 250g Isle of Wight Tomatoes
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp chilli flakes
- 2 tins beans, we used black beans and cannellini beans, drained and rinsed
- Salt & Pepper
- Four large wraps
- 120g cheddar cheese
Make it
- Chop the tomatoes into small pieces. If using cherries, quarter them.
- Heat the olive oil in a frying pan and cook the onions until soft but not coloured, about five minutes.
- Add the garlic and cook for another minute. Add the spices and cook for another couple of minutes before adding the tomatoes, cook for about five minutes until they have begun to soften.
- Now add the beans to the pan, crushing them slightly with the back of your spoon or a potato masher. Turn off the heat and set to one side.
- Now place the first wrap in a large, dry frying pan over a medium heat for a minute or so until it has just started to colour. Turn it over and put a generous couple of spoonful’s of the bean mixture on one half of the wrap and top with cheese. Fold the wrap over to make a half moon. Press down with a spatula and allow to cook for a couple of minutes before carefully flipping over to cook the other side. Repeat with the remaining wraps.
- Cut each wrap in half to make triangles and serve with guacamole, sriracha and/or yoghurt.
Recipe by: Isle of Wight Tomatoes
7. Baked meatballs with tomato & mascarpone
Serves 4, Preparation time:10 minutes, Cooking time:30 minutes, Total time:40 minutes.
Ingredients
- ½ tbsp olive oil
- 300g pack reduced fat British beef meatballs
- 200g pack swiss chard
- 3 garlic cloves, crushed
- 680g bottle Cirio Passata Rustica
- 2 oregano sprigs
- 2 tbsp mascarpone
Make it
- Preheat the oven to 180˚C, gas mark 4. Heat the oil in a large ovenproof casserole dish, sauté pan or frying pan over a high heat. Add the meatballs, season and fry for 5 minutes until browned all over. Meanwhile, strip the chard leaves from the stalks.
- Finely slice the chard stalks and add to the pan with the garlic; fry for a minute. Pour in the passata, add the oregano sprigs, then season (you may want to add a pinch of sugar too). Transfer the uncovered pan to the oven for 15 minutes.
- Remove the pan from the oven and stir in the mascarpone. Tear the chard leaves into large strips and stir into the sauce. Return the pan to the oven for 5 minutes, then serve with couscous or pasta, if liked.
Recipe by: www.waitrose.com/recipes
8. Roasted Cod Topped with Celery, Walnut and Black Olive Stuffing with Roasted Cherry Tomatoes
Quick and easy to make whilst being very light and healthy, this is good food at its best. The crunchy mixture of the nuts, breadcrumbs and crunchy, sweet celery make a lovely contrast to the soft, creamy cod. Serves 4. Preparation time: 10 minutes. Cooking time: 20 minutes
Ingredients
- 4 x approx 150g cod loin fillets
- 40g Panko breadcrumbs
- 2 sticks celery, finely sliced
- Zest and juice of 1 lemon
- 4 tbsp crème fraiche
- 40g walnuts, finely chopped
- 40g black olives, sliced
- 2 tbsp parsley, finely chopped
- 2 tbsp olive oil
- 250g cherry tomatoes on the vine, separated into bunches
Make it
- Preheat oven 200c/ 180c fan/ gas 7. Grease a shallow roasting tray or heatproof baking dish large enough to hold the fish fillets and tomatoes on the vine.
- Mix together the breadcrumbs, celery, zest of the lemon, parsley, chopped walnuts and olives. Stir in 1 tbsp of the olive oil and a good squeeze of lemon juice, season to taste.
- Pat the cod fillets dry with kitchen paper, place on the baking tray and spread evenly with the crème fraiche then top generously with the breadcrumb mixture, pressing down lightly to ensure a good coating. Add the cherry tomatoes to the tray and sprinkle with the remaining olive oil.
- Cook in the oven for approx. 15 minutes until the fish is cooked through and the topping golden.
- Serve with a squeeze of lemon juice and some new potatoes.
Recipe by: www.lovecelery.co.uk
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