Autumn Recipe Roundup; Fill your boots with these delicious dishes

Wednesday 21st Oct 2020 |

Here we are with another Autumn Recipe Roundup. Warming dishes with tasty twists and delicious flavours.

Tuck into soups, stews, pies and risottos with a selection of seasonal  recipes – perfect comfort foods for darker, colder nights.

Squash Laksa with noodles From Riverford

Laksa is a comforting noodle bowl: a spiced coconut broth with vegetables and/or meat. In this case the star of the show is seasonal squash. Butternut squash can vary a little in size, but use approximately half, once peeled.

Autumn Recipe Roundup


  • 1 tbsp toasted sesame oil
  • 2 tbsp red Thai curry paste
  • 1 tsp turmeric
  • 1 tbsp tamari
  • 400ml tin coconut milk
  • 1 tsp bouillon powder
  • 400g butternut squash, prepped weight, about half a squash.
  • salt
  • 100g chard
  • 15g coriander
  • 30g roasted and salted peanuts
  • 140g udon noodles
  • 1 lime


Prep time: 10 min – Cooking time: 20 min

Step 1 – Put a saucepan of salted water on to boil. Pop the other saucepan on a gentle heat and add the sesame oil, Thai curry paste, turmeric and tamari. Cook for 1 min, until it starts to smell fragrant.

Step 2 – Add the coconut milk and 300ml water. Bring to a gentle simmer. Add the bouillon powder and stir until dissolved. Cook on a very low simmer while you continue.

Step 3 – Peel the squash. Dice into 2cm chunks and add it straight to the coconut milk. Season with a little salt and simmer for 20 mins.

Step 4 – Meanwhile, roughly shred the chard, stalks and all. Roughly chop the coriander leaves. Coarsely chop the peanuts.

Step 5 – When the laksa has 7 mins left stir the noodles into the pan of boiling water. Cook for 7 mins, until tender (or according to the packet instructions).

Step 6 – Meanwhile, add the shredded chard to the laksa for the last few mins to soften and wilt.

Step 7 – Drain the noodles and divide between 2 deep bowls. Ladle in the hot laksa, making sure to divide the squash and chard equally. Garnish with the peanuts, coriander and fat wedges of lime for squeezing.

Scotch Beef Pho

Preparation time – 20 minutes. Cooking time – 50 minutes 

Autumn Recipe Roundup


  • 2 x 227g Scotch Beef ribeye steaks
  • 1 x tbsp rapeseed oil
  • Salt and black pepper
  • 1 litre fresh beef stock
  • 80g fresh ginger, peeled and chopped into matchsticks 
  • 2 x lemongrass stalks, finely chopped
  • 10g palm sugar (or light brown sugar)
  • 2 x star anise
  • 1 x bunch spring onions, chopped finely
  • 125g shiitake mushrooms, sliced 
  • 200g rice noodles
  • 30g fish sauce
  • 2 x red chilli, sliced. 
  • 100g bean sprouts
  • Juice of one lime 
  • 1 x lime for serving, wedged 
  • 50g fresh coriander, roughly chopped

Tip: Add the chilli seeds for additional heat or remove for a mellow heat.


For the broth

  1. In a sauce pan add the stock, star anise, half the spring onions, lemongrass, ginger, shiitake mushrooms and sugar.
  2. Bring to the boil, and then turn down the heat to a gentle simmer and cook for 30 minutes.
  3. Meanwhile, place the noodles in a bowl and cover with boiling water. Allow to soak for three minutes and then drain.
  4. After simmering for 30 mins, finish the broth with the fish sauce and juice of one lime to taste.

For the Scotch Beef steak

  1. Heat a heavy based pan 
  2. Pat the steaks dry with kitchen paper, oil and season all over with salt and pepper.
  3. Fry for two minutes on each side then remove from the pan and allow to rest (the steaks should be cooked slightly rare as they will continue to cook further when placed in the broth).
  4. Slice the beef very thinly into strips.

To serve

  1. Divide the noodles between the four bowls.
  2. Top with the bean sprouts and sliced beef then arrange the remaining spring onions, coriander and chilies on top.
  3. Remove the mushrooms from the broth and divide between the bowls.
  4. Strain over the hot broth and top with lime wedges.

Lizi’s Autumnal Sweetcorn Soup with Granola Bread

Now autumn is in full swing, this seasonal sweetcorn soup served with granola bread is the ideal lunchtime warmer.

Autumn Recipe Roundup

Made with seasonal ingredients plus served with easy-to-make granola bread made with Lizi’s Original Granola, this comforting and healthy soup has a sunny disposition and is sure to cheer the dullest of autumn days.

Ingredients for the soup

1 leek (washed, trimmed and finely chopped)

1 garlic clove, crushed

2 tablespoons of rapeseed oil

1 tablespoon of butter

4 corn on the cobs (or about 200g of frozen or tinned sweetcorn)

300g potato, peeled and finely chopped (one medium potato)

500ml boiling water with one vegetable stock cube added

300ml milk (or coconut milk)

A pinch Salt and pepper

A handful of chives to snip on top

A dollop of thick yogurt or crème fraiche


1.    With a sharp knife, strip the kernels from the corn cobs.

2.    Trim the leek and finely chop the potato. Pop these into a pan with two tablespoons of rapeseed oil and cook on a medium heat until softened. The leeks will be fully soft but the potato can be slightly firmer as it will finish cooking in the soup. Add a splash of water if the potatoes start to stick.

3.    Add the crushed garlic and butter to the pan and cook for around 3-4 minutes.

4.    Add in the corn kernels and pour over 500ml boiling water with a vegetable stock cube mixed in.

5.    Season with the salt and pepper and simmer for around 20 minutes.

6.    Add into the milk and gently heat for another 10 minutes. Lift out a piece of corn to check its soft.

7.    Once the corn is softened, transfer to a food processor or blender. Blend and season again if needed.

8.    Once blended, add a swirl of thick yogurt or cream and some freshly cut chives to serve.

Ingredients for the bread

300g plain flour

150g wholemeal or spelt flour

1 teaspoon of salt

2 teaspoons of bicarbonate of soda

150g Lizi’s Original Granola

2 tablespoons of runny honey (if thick honey you will need to warm it)

400ml of natural yogurt or buttermilk

A handful of Lizi’s Original Granola to sprinkle on top


1.    Preheat the oven to 200c degrees.

2.    In a large mixing bowl, place the plain flour, wholemeal/spelt, salt, bicarbonate of soda and Lizi’s Original Granola and stir to combine.

3.    Add the honey and yogurt/buttermilk to the bowl and mix together until a sticky dough forms.

4.    Dust a clean countertop with flour and tip the dough onto the counter. Knead gently for around one minute.

5.    Line a deep round cake tin (7-8 inches) or loaf tin with non-stick baking paper.

6.    Shape the dough to fit the tin and place in, sprinkling a handful of Lizi’s Original Granola on top.

7.    Bake for 45 minutes until golden brown. Once cooked, lift out of the tin and cool on a cooling rack for around three hours before eating. Enjoy!

Domoda (Gambian Peanut Stew) from The Vegan Recipe Club

One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as a national dish. Peanut butter, tomato, chilli and sweet potato create a deliciously hearty blend with a nice bit of heat… yum!


  • 1 large onion, finely diced
  • 4 cloves garlic, finely chopped
  • 6 large tomatoes, roughly chopped or 1 tin chopped tomatoes 
  • 2 red or green chillies, finely sliced
  • ½ – 1 tsp chilli powder (depending on how much heat you like)
  • 2 tsp ground cumin (optional)
  • 200g smooth peanut butter
  • 3 tbsp tomato puree
  • 800g sweet potato, butternut squash or pumpkin, peeled and cut into bite-sized chunks
  • 800ml vegan stock
  • Juice of half lemon
  • Oil for frying

Optional: Decorate the curry with crushed peanuts and fresh chilli peppers (remove the seeds for less heat or fry first). Serve with rice and steamed or roast vegetables. 


  1. Fry the onion and the fresh chilli until the onion is soft and golden. 
  2. Add the garlic and chilli powder and fry for a further 1-2 minutes. 
  3. Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock. 
  4. Bring to the boil and then simmer for 35-45 minutes until reduced and thickened and the sweet potato is soft. 
  5. Add the lemon juice, stir through and adjust seasoning if necessary. 


Autumn Recipe Roundup


Sweet and sour sauce

4 cloves of garlic minced

5cm piece of ginger minced

1 tbsp tomato ketchup

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp rice vinegar

1 pack of  THIS™ Isn’t Chicken Salt & Pepper pieces (available at Tesco, Sainsbury’s, Waitrose, Ocado, RRP £3.65) or plant-based chicken1 cup of rice

1 red bell pepper chopped

1 red onion sliced

2 spring onions sliced

1 tbsp white sesame seeds

2 tbsp sesame oil 


1. Boil 250ml water in a pan, add the rice and simmer until all liquid is absorbed

2. Add all of the sauce ingredients into a bowl and mix well

3. Heat sesame oil in a pan over medium heat, add onions and sauté for 10 minutes until softened 

4. Add red pepper and fry for 5 mins then add the sweet and sour sauce and fry for another 5 mins

5. Heat 1 tbsp of sesame oil in another frying pan over medium heat. Add THIS Isn’t Chicken and fry for 2-3 mins each side

SERVE: Add rice and chicken to bowl, drizzle sauce on top and garnish with sesame seeds and spring onions Credit: Sam Jones (@nomeatdisco) & THIS™, the creators of hyper-realistic plant-based food


PREPARATION TIME: 10 minutes COOKING TIME: 25 minutes


  • 350g Butternut Squash, peeled, deseeded and cubed
  • 3 thyme sprigs, stalks discarded
  • 2 tbsp oil
  • salt and cracked black pepper
  • 200g Sharpham Park Organic Pearled Speltsmall knob of butter
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 800ml vegetable stock
  • 150g mixed or wild mushrooms
  • handful of rocket leaves
  • parmesan


1. Preheat the oven to 200C/Gas mark 6.

2. Place the butternut squash and thyme in a roasting tin and drizzle with 1 tbsp of oil and season. Roast for 15 – 20 minutes until cooked. Remove from oven and set aside until later. Place the spelt in a sieve and rinse unPl the water runs clear.

3. Meanwhile, heat the remaining oil in a large pan along with a little butter. Gently fry the onion and garlic over a medium heat for 5 minutes until softened. Add the rinsed spelt to the pan and stir to coat in the oil.

4. Pour half the stock into the pan and gently simmer for approximately 10 minutes until the stock has been absorbed. Add the remaining stock and allow to cook for another 10 – 15 minutes, again until the stock has been absorbed.

5. In the last 5 minutes of cooking, add the cooked butternut squash to the risotto to warm through. Melt a little butter in a separate frying pan and roughly chop the mushrooms. Fry over a high heat for 3 – 5 minutes until the mushrooms are golden but still holding form.

6. To serve, spoon the risotto into bowls, and top with the fried mushrooms. Sprinkle over a handful of rocket leaves and finish with a generous grating of parmesan, salt and cracked black pepper.

Spice roast squash with torn mozzarella, hazelnut sage pesto, blackberries and crispy sage from Chef  Alexandra Dudley at Berry people

“Although the components are simple; squash, mozzarella, blackberries and pesto, there is something so incredibly moreish and delicious about this recipe. It is plate licking-ly good as well as beautiful which is the perfect dinner party material. We often think of juicy tomatoes when using mozzarella but blackberries are the perfect match too, bursting in the mouth with fresh juiciness. Earthy sage pesto is perfect at this time of year and it goes beautifully with the roasted squash. I’ve used acorn squash here but butternut, crown prince or kabocha will work well too.”


120g Victoria Blackberries

125g mozzarella 

A handful of sage leaves

Olive oil

1 acorn squash or half a butternut squash, seeds removed and chopped into even sized (roughly 1 inch thick) pieces. 

1/2 tsp mixed spice or cinnamon

1/4 tsp cayenne pepper (or just a pinch for less spice)

1 tsp salt

Olive oil 

For the pesto

75g blanched hazelnuts

1 small bunch of sage, tough stems removed (plus extra leaves for crisping)

Bunch of basil 

1 garlic clove, crushed

Juice of one lemon

Good pinch of sea salt

Olive oil


  1. To make the pesto place all the listed ingredients apart from the oil into a food processor and pulse until well broken down. Transfer into a clean bowl and slowly add olive oil stirring as you do until you reach the desired consistency. Taste for seasoning, adding more salt if needed. Set aside. 
  2. Preheat your oven to 225°C fan oven. 
  3. Arrange your prepared squash onto a baking tray. Sprinkle over the mixed spice (or cinnamon), cayenne pepper and sea salt. Drizzle with oil and massage to coat using your hands. Roast for about 25 mins until cooked through and charred in places. 
  4. To make the crispy sage place a small saucepan over a medium to high heat and add enough oil to reach 1cm in height. Test the heat by dropping a sage leaf in, once it sizzles it is ready. 
  5. Have a kitchen towel lined plate on stand by and gently add the sage leaves to the hot oil. Take care as it may split. After about 5 seconds remove the leaves using a fork and place them onto the kitchen towel lined plate to drain. 
  6. To serve, arrange the charred squash either onto serving plates or one large sharing platter. Tear over the mozzarella and spoon over the pesto. Then arrange over the Victoria blackberries (I usually go with three each) and finish with the crispy sage leaves. 



2 lbs sweet or hot Italian sausage links, cut in half or thirds 1 large yellow onion, cut in half and sliced
4 cloves large garlic, sliced
3 tbsp olive oil

2 tbsp balsamic vinegar
2 tsp dried thyme
salt and freshly ground black pepper
1 can cannellini beans, drained and rinsed (16 oz.)
1 can Mutti® Finely Chopped Tomatoes (14 oz., Polpa) 1/4 cup jarred hot cherry peppers, chopped


1.Adjust the oven rack to its lowest position and heat the oven to 350°F.

2.Mix the sausage, onion, garlic, oil, vinegar, thyme, and a generous sprinkling of salt and pepper on a sheet pan. Set the pan in the oven and roast until the sausages are browned, about 45 minutes.

3.Remove the pan from the oven, and stir in the beans, tomatoes, and cherry peppers. Return to the oven and continue to roast until heated through, about 15 minutes more. Serve warm.

Clonakilty White Pudding Potato Cakes


Serves 2 Takes 30 minutes

330g Potatoes, peeled
280g Clonakilty Whitepudding
2 spring onions, finely sliced
Sea salt & freshly ground black pepper
1 heaped tbsp plain flour
A good glug of milk
1 small knob of butter
2 free-range eggs
1 tbsp of white wine vinegar
2 heaped tbsp soured cream, whipped with spoon to loosen Juice of 1 lemon
Organic rocket


1. First start by making the potato cake mixture. Boil and mash the peeled potatoes until soft and smooth. Add in the milk and butter and mash it through to make a smooth consistency. Now add some of the sliced spring onions.

2. Dice the Clonakilty Whitepudding and fold it through the potato mixture.

3. Season to taste and shape into some potato cakes, using some flour to help bind them.

4. Chill in the fridge covered until ready to cook.

5. Fry the potato cakes in oil and butter until golden and crispy and place into the oven to keep warm while you poach the eggs.

6. For the soured cream, whip it with some of the lemon juice and pinch of salt.

7. Boil water, and when simmering, add a drop of vinegar and stir, to create a gentle whirlpool. Slowly tip the egg in to the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising. Cook for 3-4 minutes or until the white is set, then remove with a slotted spoon and season with salt.


 Prep: 20 minutes. Cook: 1½ hours


1 tbsp oil

600g pork fillet, cut into 1cm slices

1 onion, sliced (170g)

100g California Walnut Halves

2 tbsp flour (25g)

500ml bottle cider

1 chicken stock cube

1 tsp Dijon mustard

1 red apple, cored and sliced

2 tbsp crème fraiche (50g)

½ x 25g pack parsley, chopped

Preheat the oven to 180oC, gas mark 4.

Heat the oil in a large frying pan and fry the pork slices in 2 batches until browned. Remove and set aside.

Add the onion and walnuts to the pan and fry for 3-4 minutes until softened. Stir in the flour and cook for 1 minute.  Gradually blend in the cider, stock cube and mustard and bring to the boil, add the pork back to the pan with the apple and season.  Transfer to a casserole dish, cover and bake for 1½ hours until pork is tender.

Stir in the crème fraiche and parsley and serve with rice or mashed potato and fresh vegetables.

Cooks tip

If you don’t want to use cider, a little white wine and chicken stock will work well too. Try adding wholegrain mustard instead of the Dijon. 

Tomato Lentil Stuffed Squash from Real Good Ketchup and Nourishing Amy


2 medium butternut squash, halved

1 red onion, small dice

2 garlic cloves, crushed

200g mushrooms, chopped small

200g roasted chestnuts, chopped small

A few springs of fresh thyme (or 1 tsp dried thyme)

1 tin green lentils (drained weight 240g)

100g Real Good Ketchup

Salt and pepper

Olive oil

Garlicky Tahini

5 tbsp tahini 

2 lemon juice

3-4 tbsp water

1 small garlic clove, crushed

Serving suggestions: roasted potatoes, roast vegetables, extra fresh thyme


1. Preheat the oven to 170Fan/190*C and place the butternut squash halves on a baking tray, cut side up. Score the topside with a criss-cross pattern and rub all over with some olive oil and salt. Roast for 40-60 minutes until really tender and starting to crisp. Once out of the oven, scoop out the seeds and discard.

2. Meanwhile, heat some olive oil in a large frying pan and add the red onion, garlic and mushrooms. Cook over a medium-high heat for 10 minutes until soft. Now pick off the fresh thyme leaves and add to the pan with some salt and pepper.

3. Stir in the chopped chestnuts, drained lentils and the Real Good Ketchup. Allow to warm through for 10 minutes over a gentle heat. Add a splash of water if needed.

4. As it cooks, make the garlicky tahini by stirring together all the ingredients until smooth, adding more water as needed for a pourable consistency. Season with salt and pepper.

5. To serve, stuff the butternut squash cavities with the lentil mixture and top with the garlicky tahini.

Cauliflower Korma From Dabbadrop

Unlike the korma sauce altered by curry houses to appeal to western palettes, full of cream, sweeteners and a long list of spices, here is a home-style korma that is all vegan and made with only a few spices. The whole cauliflower means that it can stand its own as the centre piece of a Sunday lunch but it’s easy enough to prepare as a midweek family dinner. 


6 tablespoon vegetable oil

1 large cinnamon quill

3 bay leaves

5 whole cardamom pods

1 whole star anise

10 cloves of garlic

1 inch piece of ginger, peeled

2 tsp sea salt

2 large Spanish onions, finely chopped

1/2 teaspoon of turmeric

Small handful of dried fenugreek leaves (kasoori methi)

2 green chillies, left intact but slit down the middle


1 large head of cauliflower, leaves trimmed but kept intact

1/2 teaspoon of turmeric 

1/2 teaspoon of ground cumin

1 teaspoon ground coriander

1/2 teaspoon kashmiri chilli powder


Blanched almonds


Spring onions

Crispy onions


Put a large casserole pan over a medium heat and add the oil.
Once the oil is hot but not smoking put in the cinnamon stick, bay leaves, cardamom pods and star anise and stir around gently until the spices darken and your house smells of Christmas. 

Blitz the garlic and ginger in a food processor, and add a little water to form a paste, then add this to the pan with the salt. Turn down the heat and cook gently over a low heat for 10 minutes.

Next add the onions and cook stirring for another 20 minutes or so but don’t let the onions take on any colour. You want the onions to melt completely so add your water, 100ml at a time and keep stirring. If the onions start to catch add another 50ml of water. Use the back of a wooden spoon to help the onions disintegrate and turn into a pale golden sauce.

Add your turmeric and stir until the sauce is bright yellow – it will keep darkening as it cooks. Turn off the heat after a minute and keep aside. 

Prep your cauliflower – take off off tough outer stems and cut the base so that you can stand it up. Bring a large pan of salted water to the boil and add your cauliflower to it – cook for 7-10 minutes until tender. 

Meanwhile, preheat your oven to 180deg C and make a paste from the turmeric, cumin, coriander and chilli. Smear it over the parboiled cauliflower, sprinkle with salt and when the oven is ready, pop it in to cook for 20-25 minutes. The cauliflower will stay intact but you should easily be able to insert a knife through the centre. 

When you are ready to serve, add the kasoori methi and green chillies to your sauce and heat it up. Arrange the cauliflower on a platter, decant the sauce around the cauliflower and garnish the whole dish with spring onions, chopped coriander, almonds and crispy onions. 

Best served with flaky paratha, some greens and an ice cold beer or dry Riesling.

Love our Autumn Recipe Roundup? Stay tuned for more recipes over the coming weeks 🙂

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