Autumn is that special time of year in the UK where the weather can range from warm to icy. Sometimes we get floods, often we have fog, but on the whole it’s quite a bit colder than the summer months. So, now that the nights are well and truly drawing-in, we have selected some delicious and low cost Autumnal recipes to warm you up. We have a starter or small meal, a main and a dessert, so you could even have a lovely Autumnal dinner party!
Roast carrot & fennel soup
When the autumn winds start to blow and, if you live in the UK, the rain gets worse (because of course it rains in every season here!), there’s nothing nicer than a nice warm bowl of soup. This recipe is so simple and only requires a few ingredients. Carrots aren’t expensive (only 44p for 1kg in Morrisons) but they are really good for you, so stay warm and healthy this Autumn with this Roast Carrot and Fennel Soup:
- 1 kg carrots, peeled, trimmed and sliced
- 2 bulbs of fennel, trimmed and sliced
- 1 onion, sliced
- Olive oil
- 2 cloves of garlic, unpeeled
- 1.6 litres vegetable stock
- 100 ml single cream, to serve
- Preheat the oven to 190C/gas 5.
- Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil.
- Roast for 20 minutes, then add the garlic cloves.
- Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned.
- Remove the papery skins from the garlic cloves.
- Put the roasted veg in a large pan with the vegetable stock and bring to the boil.
- Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
Serving: Serve with your choice of bread (We recommend flat breads such as Pita)
Slow-cooked gammon in cider with lentils
Autumn definitely seems like the time to get out that slow-cooker we think AND with 750g gammon joints only £3.60 at Morrisons, this slow-cooked gammon recipe, which serves 8 might we add, is filling and low cost! It’s a great family meal to have bubbling away all day in the slow cooker while you’re out, and it can be dished up in seconds as soon as you’ve got your coats off.
Ingredients: (serves 8)
- 750g smoked (or unsmoked) gammon joint
- 1 onion, peeled and chopped
- 500ml cider
- 1 chicken stock cube, crumbled
- 250g Puy (or green, not red) lentils
- A few sundried tomatoes in oil, chopped
- 1 tsp mixed dried herbs
- 1 large carrot, peeled and diced
- A sprinkle of chopped fresh parsley (to garnish)
For the wasabi mayo
- 1-2 sachets wasabi (from a sushi takeaway)
- 2 tbsp mayonnaise
- 2 tbsp creme fraiche
- Remove any plastic wrap from the gammon joint and place it in your slow cooker.
- Surround it with all the other ingredients, pouring the cider round last.
- Cook on high for 12 hours.
- Check it doesn’t need topping up with a bit more water or chicken stock.
- Flake the meat with two forks before serving.
- Combine wasabi and mayonnaise and put a dollop mixed with creme fraiche on top of each dish
- Sprinkle with additional fresh herbs (parsley, chervil, sage) if you like.
Tip: Keep any leftovers in the fridge – they’re good for several days and eating leftovers reduce your food bill and waste.
Apple ginger pudding
Ingredients: (serves 8)
- 1kg apples peeled cored
- 4 tbsp honey or sugar
- Juice of 1 lemon (and grated zest if you like)
- 1 tbsp fresh root ginger, peeled and chopped
- 2 tsp ground cardamom (or cinnamon, nutmeg or similar)
- 200ml buttermilk, soya milk
- 110g butter or Benecol Buttery spread, plus extra for greasing
- 150g sugar
- 200g flour
- 2 Eggs (optional- will give a cakier/spongier result than the pictures)
- Preheat the oven to 180°C.
- Stew the peeled apples with the sugar and lemon juice for 5 minutes to soften, then tip into a buttered ovenproof baking dish.
- In a food processor, blitz the butter and flour, then add the sugar eggs (if wanted) and milk/soya milk.
- Sprinkle the chopped ginger and cardamom (or other spice) over the apples
- Pour over the topping.
- Bake for 30 minutes until the top is no longer liquid, golden brown and the sticky, syrupy apples are bubbling up round the sides.
- Serve hot with double cream, creme fraiche, yoghurt or custard, or cold with all of the above.