Autumnal Recipes; Tasty ideas for colder weather

Tuesday 22nd Sep 2020 |

The nights are drawing in and the days getting colder so we have rounded up a selection of autumnal recipes to warm your cockles as we head for chillier climes.

These autumnal recipes are perfect to ease you and your family into the colder weather.


Autumnal Recipes – Shallot, potato and sausage hash with a fried egg  

Autumnal Recipes

This tasty brunch dish is sure to be a hit with the whole family  

 Serves: 4

Preparation Time: 10 minutes

Cooking Time: 20 minutes

You’ll need: 

500g potatoes, peeled and cubed 

2tbsp olive oil 

200g round shallots, peeled and quartered

6 good quality sausages 

1 tsp chilli flakes

A small handful flat leaf parsley 

Salt and pepper

Eggs, we like Clarence Court 

A knob of butter

Ketchup and mustard 

What to do:

Parboil the potatoes until they are almost cooked through, drain and set to one side.  

While the potatoes are cooking, heat the oil in a frying pan and cook the shallots until they start to soften.  Squeeze the sausages out of their skins and make them into little sausage balls. Add them to the hot pan, cook for a few minutes then add the potatoes and cook everything together until golden and crispy, you may need a little more oil.  

Sprinkle over the chilli flakes and parsley and season.  Keep warm while you fry the eggs in a little butter. 

Serve the eggs on top of the hash, with mustard and ketchup on the side. 

Autumnal Recipes –  Baked IOW Tomato and Shallot Rice 

Autumnal Recipes

Serves 4

Preparation time: 10 minutes

Cooking time: 1 hour

You’ll need

1kg cherry tomatoes 

10 round shallots, peeled 

1 bulb of garlic, broken into cloves and peeled 

Zest and juice of 1 lemon 

Bunch of basil, stems chopped, leaves reserved

250g basmati rice 

450ml hot vegetable stock or boiling water

Salt & pepper

Olive oil

What to do:

Preheat oven to 200⁰c

Soak the rice in cold water while you get on with preparing the vegetables. 

Lay the tomatoes, shallots, whole garlic cloves and chopped basil stems in a roasting tin, then add the lemon zest and juice, season and drizzle with olive oil.  Give it all a good stir.  Bake uncovered for around 30 minutes until the tomatoes and shallots are soft and starting to brown. 

Remove from the oven.  Drain the rice and give it a good rinse in a sieve under running water and then pour it on top of the tomato and shallot mixture.  Season and add the stock or boiling water and cover the tin with foil.  Bake for 25 minutes, then remove from the oven and let the dish rest for ten minutes. 

Dress with torn basil leaves, drizzle with a little extra olive oil and serve. 

Autumnal Recipes – Zespri SunGold Banana Bread  

Autumnal Recipes

Serves: Makes 1 loaf tin

 Preparation time: 20 minutes

Cooking time: 35-40 minutes

Difficulty: Easy


2 SunGold kiwis

2 medium very ripe bananas

110g butter, softened

170g caster sugar

2 large eggs

225g self-raising flour

Chocolate, roughly chopped (optional)

1 tablespoon demerara sugar


Pre-heat the oven to 180°C/gas mark 4.

Grease and line a loaf tin.

Peel one of the SunGold kiwis and mash in a bowl along with the two bananas and set aside. 

In a separate bowl, cream together the butter and sugar until light and fluffy.

One by one, carefully mix in each egg, stirring well to make sure it is well incorporated. 

Mix in the flour until stirred through. If using, here is where you would add your chunks of chocolate. 

Spoon the mixture into the loaf tin and sprinkle over the demerara sugar.

Slice the remaining SunGold kiwi and arrange across the top of the cake. 

Bake in the oven for 35-40 minutes until cooked through and golden.

Autumnal Recipes – Asparagus Chicken and Spinach Orzo

Autumnal Recipes

Serves: 4

Preparation time: 15 minutes

 Cooking time: 20 minutes 

You’ll need:

4 tsp olive oil

Salt and freshly ground black pepper

2 chicken breasts, chopped into bite sized pieces 

2 banana shallots, chopped

2 cloves garlic, crushed 

200g orzo

100ml chicken stock

1 bunch asparagus, washed and trimmed and cut into pieces

Zest and juice of a lemon 

115g bag baby spinach 

3 tbsp grated parmesan plus extra for serving

What to do: 

Heat 2 tsp olive oil in a large non-stick frying pan.  Season the chicken and add to the pan, frying until golden all over.  Remove with a slotted spoon and set to one side. 

Add another 2 tsp olive oil to the pan and sauté the shallots and garlic for a couple of minutes, until starting to soften. Add the orzo, give it a good stir and then add the stock.  Bring to the boil, cover and simmer for five minutes.  

Add the asparagus, put the lid back on and simmer for another five minutes. 

Add the lemon juice and zest, cooked chicken and the spinach and cook for a further few minutes until the chicken is cooked through and the spinach is just wilted. 

Stir through the parmesan and serve with extra on the side.  

Red Berry Cobbler

Autumnal Recipes
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This 100% natural, vegan and gluten free pudding is the perfect end to any autumn meal, with a special secret ingredient 

Serves: 6

Prepare: 10 minutes

Cook: 25 minutes

  • 300g frozen berries
  • 20g Real Good Tomato Ketchup
  • 125g brown rice flour
    60g coconut oil
  • 4 tbsps maple syrup

1. Preheat the oven to 200°C.

2. Place the frozen berries into a glass oven-proof bowl and mix in with the ketchup. Place in the oven whilst it heats up.

3. Bring the flour and coconut oil together with your hands until you form breadcrumbs. Drizzle in the maple syrup and stir.

4. Remove the berries from the oven and sprinkle the breadcrumbs on top evenly. Place back in oven for 20-25 minutes until the topping has just started to go golden brown.

5.Serve with dairy free ice cream or yoghurt! Eat immediately hot or cold. Keep in the fridge and eat within 4 days.

Serving Suggestions

For those that love a bit of chocolate try drizzling a little dark chocolate over the top for an extra little kick.

Autumnal Recipes – Kale, Buckwheat and Sundried Tomato Soup

Serves: 2

80g buckwheat ( cooked according to packet instructions)
50g kale leaves, torn
10 sundried tomatoes, roughly chopped
1 onion, finely chopped 
1 clove of garlic, finely chopped
1 teaspoon of oil
600ml vegetable stock
Sea salt and black pepper, to season
Munchy Seeds Mild Chilli seeds, to serve 

1. Cook the onion on a low heat in the oil for 10 minutes until soft, add the garlic, kale and buckwheat and season well with salt and pepper.
2. Cook for a minute, pour in the stock and add the sundried tomatoes.
3. Bring to the boil. Check the seasoning and season again if necessary. Serve topped with the chilli seeds. 

Baked Pumpkin and Watercress Fondue 

Prep time: 15 minutes

Cooking time: 1 hour 30 minutes

Serves 4 as a starter or snack


1 small pumpkin

30g watercress, roughly chopped

2 small shallots, finely diced

1 garlic clove, finely chopped

150g grated mature cheddar

150g grated gruyère

150g grated Emmental

25g plain flour (or use cornflour for gluten free)

50ml dry white wine

150g crème fraiche

Freshly ground black pepper

To serve (optional):

Crusty bread, Roasted vegetables, Roasted baby potatoes


  1. Pre-heat the oven to 170ᵒC.  Take a sharp knife and carefully remove the ‘lid’ of the pumpkin, keeping to one side.  Scoop out the seeds and stringy insides from the pumpkin, leaving the edible flesh intact.   Put the lid back on the pumpkin and place onto an oven tray.  
  2. Roast the pumpkin in the oven for around 45 minutes, or until the flesh is just cooked through.  Remove from the oven and allow to cool while you make up the fondue mixture.  
  3. Take a large mixing bowl and add in the grated cheese, watercress and plain flour.  Mix together thoroughly so that the cheese and watercress are evenly coated with a fine layer of flour.  In a separate bowl, mix together the crème fraiche, white wine, shallot and garlic, along with a little ground black pepper (to taste).  
  4. Combine the cheese mixture and the crème fraîche, then take a spoon and carefully fill up the pumpkin with the cheesy mix.  Put the pumpkin back into the oven for 30 minutes, or until the cheese is melted and bubbling.
  5. Take the pumpkin out of the oven and carefully transfer to a board for serving.  Serve with bread, potatoes, or roasted vegetables for dunking, using spoons or fondue forks to dip into the fondue and scoop out the soft roasted pumpkin.  
  6. Note: The pumpkin can be roasted ahead of time and kept refrigerated for up to 48 hours but you will need to add around 20 minutes extra onto the oven time for the fondue to melt as the pumpkin will be cold inside. 

Boeuf Bourguignon in a slow cooker


  • 600g stewing beef in chunks
  • 12-15 button shallots
  • 250g Chantenay carrots
  • 150 baby chestnut mushrooms
  • 150g bacon lardons
  • 250ml red wine
  • 250ml beef stock
  • 20g flour
  • bouquet garni
  • 3-4tbsp olive oil
  • salt and pepper


Pre-heat slow cooker on low setting.

  1. Peel the shallots and set aside.
  2. Coat the beef chunks in the flour and season with salt and pepper.
  3. Pour the olive oil into a large pan and add the bacon lardons, fry on a medium heat until just golden, then add the whole shallots. Once the shallots have a little colour and are slightly glazed, put them together with the lardons into the slow cooker whilst keeping the oil in the pan. 
  4. Turn the heat to high and fry the meat in small batches until browned on all sides, add each batch to the slow cooker. Once all the meat is fried, quickly pour the red wine into the pan to deglaze it, turn the heat down to medium and leave to bubble for 2 minutes. Now add the beef stock and bring to the boil.
  5. Reduce the sauce by around a third then pour into the slow cooker, add the carrots and mushrooms and put the lid on. Leave to cook for 6 hours on a low hear and it’ll be ready for your dinner.
  6. You can serve it with mashed potatoes or small new potatoes roasted with some garlic and rosemary.


Serves 4, 1 hour cooking


  • 2 x 400g cans Napolina Cherry Tomatoes
  • 2 tablespoons Napolina Extra Virgin Olive Oil
  • 2 tablespoons Napolina Balsamic Vinegar
  • 250ml chicken stock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 bay leaves
  • 1 tablespoon dried oregano
  • 3 cloves garlic, finely chopped
  • 8 good quality pork sausages
  • Salt
  • Black pepper


  • Preheat the oven to 190°c / 170°c / Gas Mark 5.
  • Pour 2 cans of cherry tomatoes into an ovenproof dish.
  • Add 250ml of chicken stock and stir together.
  • Finely chop 2 sprigs of fresh thyme, 2 sprigs of fresh rosemary and 3 cloves of garlic and add to the tomatoes.
  • Add 1 tablespoon of dried oregano, a pinch of salt, plenty of black pepper and 3 bay leaves.
  • Drizzle 2 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar over the tomato mixture and stir everything together.
  • Take 8 good quality pork sausages and place them on top of the tomatoes.
  • Place the dish in the oven. After 30 minutes give the roasting tray a good shake and turn the sausages over.
  • Place the dish back in the oven for another 30 minutes or until the sausages are fully cooked through.
  • Serve with some crusty bread.


Serves 4, 2 hours cooking

Bolognese Sauce recipe


  • 2 tablespoons Napolina Olive Oil
  • 1 onion, finely diced
  • 2 celery sticks, finely diced
  • 1 large carrot, finely diced
  • 500g good-quality minced beef
  • 4 tablespoons Napolina Double Concentrate Tomato Purée
  • 2 x 390g cartons Napolina Passata with Basil
  • 1 bay leaf
  • 500g Napolina Tagliatelle
  • Fresh Parmesan cheese to serve


  • Chop an onion, dice 2 celery sticks and a large carrot.
  • Add olive oil to a pan. Add the onion, celery and carrot and fry for 5 minutes.
  • Take 500g of good quality mince. Add to the pan and cook for 5 minutes until the mince is brown.
  • Stir in Napolina Double Concentrate Tomato Purée.
  • Take 2 cartons of passata with basil and add to the rest of the ingredients.
  • Add a bay leaf and simmer gently for 1½ – 2 hours.
  • Season with salt and pepper. Remove from the hob and cover with a lid.
  • Bring a large pan of water to the boil and season with salt. Add 500g of tagliatelle, cook for 7-9 minutes or until al dente.
  • Drain the pasta and return to the pan with the sauce and toss to combine.
  • Serve – to finish sprinkle with fresh Parmesan cheese.

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