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Autumn

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Showing: 24 recipes
Seared horseradish steak with red wine and rosemary risotto
Seared horseradish steak with red wine and rosemary risotto
A smart restaurant-style dish that actually requires very little effort. Don’t scrimp on the wine – the key to success here is using a good quality, full-bodied wine, such as a malbec

Recipe by Sarah Akhurst

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Serves: 2
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Chicken with mushrooms, madeira sauce and celeriac
Chicken with mushrooms, madeira sauce and celeriac
Chicken is so versatile and can be elevated in different ways when paired with seasonal produce. Celeriac is the unsung hero of the vegetable world, with a subtle, nutty flavour that complements the richer, earthier taste of the cavolo nero and mushrooms. It’s all topped off with the added punch of the Madeira sauce – a real crowd-pleaser!
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Serves: 4
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Bigos (hunter's stew)
Bigos (hunter's stew)
Pronounced ‘bee-goss’, this flexible and forgiving stew is based on a traditional Polish recipe. The flavour is even better the next day

Recipe by Sarah Akhurst

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Serves: 6
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Welsh rarebit-loaded potato skins
Welsh rarebit-loaded potato skins
These loaded skins are packed with the cheesy, savoury flavours of a Welsh rarebit. Serve with a sharply dressed salad for a deliciously comforting dinner

Recipe by Emily Jonzen

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Makes: 8 skins
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Polish sausage and beans with quick pickled cabbage
Polish sausage and beans with quick pickled cabbage
Sausages, beans and quick pickled cabbage make up this delicious Polish-inspired one pot recipe by Melissa Hemsley

Recipe by Melissa Hemsley

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Serves: 4-6
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Balsamic steak with cheesy creamed corn
Balsamic steak with cheesy creamed corn
A familiar side on southern American dinner tables, creamed corn is the perfect partner for roasted meats. While not traditional, the smoked cheese adds a lovely savoury kick to the natural sweetness

Recipe by Sarah Akhurst

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Serves: 2
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Whole roast celeriac with sage and walnut pesto
Whole roast celeriac with sage and walnut pesto
Make celeriac the star of the show by roasting it whole and drizzling liberally with an autumnal pesto. Serve as a vegetarian centrepiece, or as a side to a more traditional roast dinner

Recipe by Abigail Spooner

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Serves: 4 as a main, or 6-8 as a side
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Sweet potato, turnip and feta gratin
Sweet potato, turnip and feta gratin
Creamy with coconut and zesty with lime, this gratin pairs sweet potato with the more humble turnip for a flavoursome main course or side dish

Recipe by Abigail Spooner

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Serves: 6 as a side dish
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Sticky plum chicken traybake
Sticky plum chicken traybake
In-season plums add a burst of sweetness to this honey mustard-glazed chicken traybake. As the plums bake, they intensify in flavour

Recipe by Abigail Spooner

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Serves: 4
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