Autumn has made an early appearance this year and is eagerly showing off that bumper crop of fruits and berries, thanks to the Spring sunshine and dry Summer weather, for which the waterways weren’t so thankful!

The blackberries and elderberries generously gave us those juicy dark antioxidant rich fruits to add to our chutneys and jams, teas and syrups. Then those sweet wild plums for our crumbles, the sloes and damsons for more preserves, gins and vodkas. Now the pears, apples and crab apples are at their best, all high in pectin to help jam set.

I made blackberry vinegar this year, simply by steeping blackberries, just covered in apple cider vinegar for 5 days then straining the vinegar off and bottling, keeping the blackberries in a jar to use with salads. You can also make plum or damson vinegar.

Crab apples can usually be found along our hedgerows and although recommended to use after the first frost they are early this year. They pickle well and make a great “cheats marmalade” or fruit jelly. For fruit jellies there is very little preparation, no peeling or coring, just roughly chop and place in a pan, only just covering with water, gently bring to the boil and simmer for an hour, strain the juice through a t towel, it may take a while, then measure equal grams of sugar to mls of liquid, bring to the boil to reduce and reach setting point and jar in sterilised warm jars.

It's also the time of year for those wholesome and hearty soups and casseroles we all love, home baking with warming spices of cinnamon and ginger, and the celebrated pumpkin season. The squash family is most commonly known for butternut squash and those bright orange pumpkins, both equally versatile for any recipe calling for pumpkin or squash. Root vegetables are earthy and full of goodness, along with squashes and sweet potatoes they are perfect for slow cooking and roasting. Not forgetting the family of pulses, all those varieties of beans, lentils and chick peas marry perfectly with many spices to give us more versatile and heart-warming dishes.

Mushroom season is also upon us, hopefully more damp weather will help them along.
I’m sharing some delicious Autumn recipes with you, celebrating the wonderful fruit and vegetable season, but there are many more, along with some preserves recipes in previous Autumn editions which you can find by clicking at the bottom of the page, or follow me on my Canal Cuisine Facebook Page.

A whole butternut squash, cut into cubes (not necessary to peel) and tossed in a good quality vegetable oil with a couple of teaspoons of curry powder, then roasted in the oven will keep in the fridge to use in various recipes. It can even be enjoyed cold, with a salad of greens, seeds and blue cheese. The following three dishes can be created from one squash. Don’t forget to reserve those seeds, they are full of nutty nutrition, simply rinse, dry and toast in a pan with a little oil, they will keep in a jar for a few days.

ROAST PUMPKIN AND COCONUT SOUP

Roast the pumpkin or butternut squash cubes in the oven with a coating of oil and 1 tsp curry powder until cooked through and crispy on the outside, just under half a squash will do. Meanwhile gently fry 1 chopped onion, just until softened not browned, add 2 chopped garlic cloves, ½ tsp ground cumin, ½ tsp turmeric and a pinch of cinnamon. Add a tin of coconut milk and gently simmer for a few minutes. Allow to cool slightly before blitzing to a smooth consistency, add a little water if a thinner soup is preferred. Top with toasted seeds and a pinch of chilli flakes.

QUINOA, PUMPKIN AND PICKLED RED ONION SALAD

Cook the quinoa as per instruction. Be sure to rinse well in cold water before cooking, as with all grains and dried pulses. The rule of thumb is two parts water to one part grains, bring the water to boil, add the quinoa, stir, cover and leave for 20 mins.

For the red onion, finely slice 1 red onion and then gently boil with 4 tbsp white wine or cider vinegar, 4 tbsp water and pinch salt, allow to cool.

Fluff the quinoa up with a fork and add the spicy roasted pumpkin cubes, pickled red onion and freshly chopped mint, coriander or parsley.

Add some toasted chopped hazelnuts for extra texture.

This is delicious alone, with a flatbread and dip or an aromatic tagine dish.

CARROT FALAFEL WITH QUICK PICKLED RED ONION

For the falafel (makes 10)
100g carrots grated
1 tin chick peas well drained
2 cloves garlic
1 tsp cumin seeds
½ tsp ground coriander
½ tsp salt
1 tsp chilli flakes
Handful fresh coriander, mint or parsley
1 generous tbsp gram flour or cornflour

Blitz everything together, except the gram flour, in a mini chopper or food processor. Add the gram flour and firm together into small balls. Chill for at least half an hour before frying in a little oil, or roasting in the oven until crispy on the outside.
Enjoy with the red onion, flat breads, crisp salad and a humous or yoghurt dip.
Try a white bean and mango humous, by smashing some drained, tinned white beans and stirring in some mango chutney.

MOROCCAN CHICKEN AND SWEET POTATO CASSEROLE

This is an easy one pot recipe which can be used with either sweet potato, squash or chick peas, it’s entirely up to personal preference. Finish it with freshly torn mint or coriander and crumbled feta or natural yoghurt. Serve with couscous or flatbread.

4 boneless chicken thighs or breast fillets, cut into pieces
3 tbsp olive oil
2 onions,
1 roughly chopped,
1 sliced 2 tbsp tomato puree
3 garlic cloves
thumb size piece ginger, roughly chopped
1 tsp turmeric
1 tsp each ground cumin and coriander
¼ tsp each cinnamon and paprika
2 or 3 sweet potatoes, about 300g, peeled and cut into pieces
1 tin chopped tomatoes
400ml stock
2 tbsp brown sugar
2 tbsp red wine vinegar
100g sultanas

Season the chicken well and using a flameproof casserole pan fry in 2 tbsp of the oil, just to brown on all sides, lift out and place to one side. Whizz the chopped onion, ginger, garlic and tomato puree to form a paste. Add the remaining oil to the pan and fry the sliced onion until soft, then add the spices and fry for no more than 1 minute, add the paste and continue to fry for a few minutes. Return the chicken to the pan, along with the sweet potato, tinned tomatoes, stock, sugar and vinegar. Bring to a simmer and continue to cook for about 30 minutes or so, adding the sultanas towards the end.

SLOW COOKED PORK WITH APPLE AND SAGE DUMPLINGS

Delicious served with greens and apple mash. Gently soften a peeled and diced apple in a pan with a little butter for a few minutes, then add to the cooked drained potatoes to mash.
Most cuts of pork suit this recipe, shoulder or rib work well. Lean diced pork could also be used and will take less cooking time.
Approx 700g pork
1 tbsp plain flour
2 tbsp olive oil
1 carrot,
onion and leek, chopped
3 cloves garlic
2 to 3 potatoes,
about 400g 1 tbsp wholegrain mustard
500ml cider
400ml stock
1 apple, chopped into small pieces

Coat the meat with the flour and season well, using a large casserole dish, fry in the hot oil to sear all sides. Add all the other ingredients, cover and cook slowly, in the oven, or over the stove for about 1 ½ hours until the meat is tender. Add the dumplings for the last 20 minutes.

FOR THE DUMPLINGS

180g self-raising flour
2 tsp freshly chopped sage (or dried)
40g cold butter
100ml milk
pinch salt and pepper
1 medium apple diced

Rub the butter into the flour until breadcrumb consistency. Add the sage and apple and combine with a little cold water to bring together to form a sticky dough. Form into dumplings and nestle on top of the casserole, cook without the lid for the last 20 minutes.

POTATO AND CABBAGE CURRY – MY TAKE ON ALOO PALAK

Aloo Palak is an Indian style potato and spinach curry. I’ve swapped the spinach for cabbage and it works just as well. The use of a lot of oil adds to the richness and makes a great pilaf for the next day with any leftovers, topped with toasted almond flakes and fresh coriander.

100ml rapeseed oil
1tsp each black mustard seeds and cumin seeds
2 small onions, finely chopped
5 cloves garlic, crushed
2 thumb sized pieces of ginger, grated
½ tsp chilli flakes
1 tin tomatoes, chopped
1 heaped tsp each ground cumin and coriander
½ tsp each ground turmeric and chilli powder
1 tsp salt
Approx 400g (2 large) Maris Piper potatoes, peeled and cut into medium sized pieces
Approx 200g (half) cabbage, roughly chopped Generous
squeeze lemon juice to finish

Heat the oil in a large pan, add the mustard and cumin seeds and let sizzle for 1 minute. Add the onions and slowly cook until soft until soft and golden, about 5 minutes. Then add the garlic, ginger and chilli flakes, continue to cook for a couple more minutes. Stir in the spices, tomatoes and salt, cook for another few minutes. Add the potatoes and 200ml warm water, followed by the cabbage, cook with a lid over for about 15 minutes, stirring occasionally, remove the lid and cook on a low simmer for a further 10 to 15 minutes to reduce some of the liquid. Finish by stirring through a generous squeeze of lemon juice before serving with rice.

BAKED APPLES AND CUSTARD

This recipe is a combination of comfort food, sweet, fruity and warming with those Autumn spices, the orange zest and cranberry give it that extra special twist.

75g sachet of instant custard powder, made up to 400ml with half and half hot water and cold milk.
4 large Bramley apples
Zest of 1 large orange
50g dried cranberries
1 tsp ground allspice
½ tsp ground ginger
1 tbsp soft brown sugar mixed with pinch cinnamon

Preheat the oven to 160 fan and core the apples leaving a large enough hole at the top for the stuffing. Pour the custard in an ovenproof bowl and place the apples over it. Mix the orange zest, cranberries, allspice and ginger and push into the apple cavity, it doesn’t matter if any falls into the custard. Bake for about 20 minutes, then sprinkle with the sugar and cinnamon mix and return to the oven for a further 15 mins. Serve warm.

APPLE AND RAISIN COOKIES

Quick and easy to make, just 10 minutes in the oven and they are ready. The red skins of the apples add a lovely colour.

100g butter softened
100ml honey
1 egg
1 tsp vanilla essence
100g wholemeal or spelt flour
Pinch each of bicarb and cinnamon
40g raisins or sultanas
100g porridge oats
1 medium red apple, unpeeled, cored and chopped

Pre-heat the oven to 190 fan, grease and line a large baking tray. In a large bowl, cream together the butter, honey, egg and vanilla until smooth. Combine the flour, bicarb and cinnamon, carefully fold into the mixture, then add the raisins, oats and apples Drop the mixture by teaspoonfuls onto the baking tray and bake for 10 minutes. Allow to cool on the tray for a few minutes before transferring to a cooling rack.

COUNTRY APPLE CAKE A deliciously moist cake without butter.

5 eggs
200g granulated sugar
100ml vegetable oil
175g plain flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp each cinnamon, mixed spice and ground ginger
5 eating apples peeled, cored and diced, about 400g
1 tsp each icing sugar and cinnamon for dusting

Heat the oven to 160 fan and grease and line a deep cake tin, if your tin is too shallow make a few muffins with the extra mixture (less cooking time). Beat the sugar and eggs really well for about 5 minutes until pale and fluffy, pour in the oil and combine. Sieve all the dry ingredients and carefully fold through the mixture to a smooth consistency, finally add the apples. Pour the mixture into the tin and bake for 45 – 50 minutes until firm to touch in the centre. Leave to cool slightly in the tin before turning out onto a cooling wire. Once cool, dust with the icing sugar and cinnamon mix. Enjoy eaten while still warm or cool.

Have a wonderful Autumn season and I’ll have more for you in December, if not before!