Hello Autumn.

After an incredible Summer, we have eased into Autumn nicely and resumed some sort of normality in the galley now that comfort food is back on the menu.

It’s surprising how much warmth the hob and cooker give off, but nothing beats a one-pot meal simmering slowly over the stove.

Those comforting, earthy Autumn scents and shades are beginning to emerge, and the hedgerows are jewelled with ripe berries, giving us the fruits for preserves and Autumn bakes.

The dewy mornings and chilly evenings bring out those comfort-food cooking vibes. We are enjoying heartier meals made with the season’s root vegetables, squashes and fruits. It’s the time of year for warming spices such as cinnamon, ginger and cloves, which all pair well with slow cooking and seasonal fruits.

The brassica family of vegetables is in season now, with cabbages and kale full of nutritional goodness, cauliflower and broccoli making great additions to soups and gratins, and sprout season is nearly here.

Seasonal Autumn food is all about warmth, richness and comfort, and I love it! Comfort food is the theme of the recipes I’m sharing, and there are more via the bio at the bottom of the page.

Carrot Ginger & Fennel Soup

1 tbsp olive oil
1 small onion, finely chopped
3 medium sized carrots, about 200g, roughly chopped
½ fennel bulb, sliced, reserve a little for garnish, or 1 tsp fennel seeds ground in a pestle and mortar 2 to 3 (depending on size)
garlic cloves, crushed
1 tsp grated fresh ginger
½ tsp each salt and pepper
1 small tbsp maple syrup or honey
600ml vegetable stock

• Fry the onion in the oil for 5 minutes until soft, add the salt and pepper, followed by the garlic, fennel and carrots.
• Fry for a few minutes more, without burning and add the ginger and stock.
• Bring to the boil and then simmer for about 15 to 20 minutes.
• Add the syrup or honey, allow to cool slightly, then blitz to a smooth consistency.
• Check the seasoning, add more if preferred and more stock for a thinner soup.
• Thinly slice the reserved fennel and fry in a little butter, or dry fry extra fennel seeds to garnish.

Roast spiced squash soup with tofu croutons

1 butternut squash, peeled and diced
1 sweet potato, peeled and cubed
2 tbsp coconut oil
50g unsalted butter
¼ tsp dried chilli flakes
½ tsp paprika
Sea salt and ground black pepper
1 onion peeled and diced
2 to 3 cloves garlic, peeled and sliced
1 litre vegetable stock

For the croutons:
1 pack tofu 4 or 5 sage leaves, finely chopped
Pinch chilli flakes
Cornflour for dusting
1 tbsp oil

• Begin by coating the diced squash and sweet potato with 1 tbsp of the oil, half the butter, the seasoning, chilli flakes and paprika.
• Roast in the oven for 20 mins.
• Meanwhile, heat a large pan and add the remaining butter and tbsp coconut oil, gently fry the onions for a few minutes to soften but not brown, add the garlic and cook for a couple more minutes.
• Add the roasted squash and sweet potato and the stock to the pan.
• Bring to the boil and then simmer for 10 minutes.
• If you prefer not to use the oven, just fry for about 5 minutes, but roasting gives a better result.
• For the tofu croutons, use strong kitchen paper or a clean cloth to squeeze out as much moisture from the tofu as possible, repeat until it’s workable into a long oblong shape, flatten and cut into squares.
• Dust each piece with the cornflour, chilli flakes and chopped sage.
• Carefully fry in the hot oil for a few minutes, turning, to crisp up the edges and serve over the soup.

The following two recipes can be cooked using a cast iron skillet, or a good deep frying pan. Either way they finish nicely in the oven and can be enjoyed with crisp greens or some crusty bread. Soda bread is really quick and easy to make when you fancy homemade bread without the waiting time for the dough to rise.

Red onion and sweet potato frittata

75ml olive oil
1 large red onion, thinly sliced
1 tsp sea salt
1 (or 2 depending on size) sweet potato, peeled and thinly sliced into discs
4 eggs, lightly beaten
½ tsp smoked paprika
½ tsp ground nutmeg
Freshly ground black pepper

• Par boil the potato slices in a pan just to take away the rawness, making sure they stay whole in the process. Drain and allow to dry thoroughly. They can be cooked with the onions, but I prefer this way as it’s quicker.
• Heat the oil in a skillet and add the onion and salt, cook gently to soften for about 5 minutes, stirring as they cook.
• Add the paprika, nutmeg and freshly ground black pepper, then the well drained potatoes.
• Distribute the onions amongst the potatoes in the pan and then pour the beaten eggs over the top.
• Continue to cook over a low hear for about 10 minutes until the frittata is cooked through.

Leek, Potato and Smokey Bacon bake

500g potatoes
2 leeks, trimmed and sliced
1 small onion
6 rashers of smoked bacon, cut into 2cm pieces
1 tbsp each oil and butter
½ tsp each sea salt and ground black pepper
½ tsp dried thyme
1 generous tsp wholegrain mustard
1 cup milk
2 eggs
1 or 2 slices brown bread, a few days old, made into rough breadcrumbs.
130g smoked cheddar cheese

• Halve or quarter the peeled potatoes, depending on size, into similar sized pieces, bring to the boil and cook until just tender. Drain well, smash to break up a little.
• Meanwhile, heat the butter and oil in a skillet and fry the onions and leeks to soften.
• Add the bacon pieces, seasoning and thyme, continue to stir round the pan to cook.
• Stir in the cooked potato.
• In a separate bowl, beat the eggs with the milk and add the mustard, breadcrumbs and cheese.
• Pour the eggy mixture over the skillet and bake in the oven for 30 to 40 minutes until bubbling underneath and crispy on top.

Thai Yellow Curry

A Thai curry would usually have lemongrass and lime leaves, but I have used curry leaves which work well. This recipe works well with white fish, or use vegetables such as cauliflower with chick peas, sweet potato or kale for a vegetarian version. By marinading first, much more depth of flavour will be created.

For the Marinade

1 tsp turmeric
1 tsp garam masala
½ tsp chilli powder
Juice 1 lime

For the Curry

2 tbsp coconut oil
1 onion, finely sliced
1 or 2 fresh Thai or finger chillis, red or green, finely sliced
3 garlic cloves, minced
2cm piece ginger, peeled and finely grated
½ tsp fenugreek seeds
½ tsp black mustard seeds
Pinch salt and pepper
1 tsp turmeric
1 tsp garam masala
1 tin full fat coconut milk
Handful cherry tomatoes, about 6 or 8, halved

Marinate the fish or vegetables in the spices and lime juice, leave for at least two hours.

• • Using a lidded pan, heat the coconut oil and cook the onion with a pinch of salt until translucent, for about 5 minutes.
  • Add the mustard and fenugreek seeds, stir round the pan for 30 seconds, then add the seasoning, turmeric, garam masala, chillis, ginger and garlic, fry for no more than 1 minute, before adding the tinned coconut and cherry tomatoes.
  • Simmer for about fifteen minutes, with the lid on, add the vegetables at this stage if using, or the fish for the last five minutes.
  • Serve with rice or greens and a sprinkling of fresh coriander leaves.

Chicken Chorizo and Barley Hot Pot

As the weather turns cooler, this is hearty comfort food at its best, and it can be cooked over the stove.

Chicken thighs or drumsticks, skinless and boneless, about 500g, cut into bite-sized pieces
150g chorizo, sliced into thick chunks, from a dry cured whole chorizo ring
1 tbsp olive oil
1 small red onion, finely chopped
2 carrots, diced
1 celery stick, finely chopped
1 heaped tsp smoked paprika
3 garlic cloves, crushed
½ red pepper, finely chopped
½ tsp dried thyme
¾ cup, about 140g pearl barley, rinsed well
200g potatoes, cut into large chunks
1 tsp each salt and pepper
1 tin tomatoes
500ml stock

• Using a large lidded pan or pot, heat the oil, fry the chorizo for a couple of minutes to crisp up the edges and release the oils, then lift out and keep to one side.
• Add the chicken, onion, carrots and celery and gently cook for about 5 minutes.
• Stir in the paprika, garlic, red pepper, thyme and seasoning.
• Then add the rinsed barley and stir round the pan.
• Pour in the stock, tinned tomatoes and potatoes, followed by the chorizo.
• Bring to the boil, then reduce to a simmer and continue to cook with the lid on for about half an hour to 45 minutes. Keep checking and stirring, adding more water if required, the barley will soak up the liquid and thicken the dish.
• Check the seasoning and add more salt and pepper to taste.

Enjoy with chunks of crusty bread. As the weather turns cooler, this is a great dish to cook over the stove.

Cheesy Autumn Vegetable Cobbler

I absolutely love this hearty creamy dish, cooked in the oven, bubbling underneath, with a crispy finish to the cobbler topping, it really does make a delicious one pot meal! Any vegetables can be used, whatever you have in, and the addition of butter beans gives a creamier finish. I used a large rectangular enamel dish for these quantities.

½ small onion, finely chopped
1 garlic clove,
minced Cauliflower (half or one small) cut into small florets
Greens such as green beans, kale, stripped cavelo nero, or broccoli
1 carrot, cut into chunks
1 courgette, cut into chunks
250 ml vegetable stock
200g tub cream cheese
Pinch nutmeg
Pinch salt and pepper
1 tin butter beans
A little grated cheese for sprinkling on top

For the Cobbler

225g self-raising flour
50g butter
25g walnuts, finely chopped
50g red Leicester cheese, grated
150 ml milk
1 beaten egg
Pinch salt

• Rub the butter into the flour and salt to resemble breadcrumbs, add the nuts and cheese
• Beat the egg and milk together along with the nutmeg, and stir most of it into the flour mixture to bring it together, reserving about 1 tbsp to brush over the top.
• Handle the dough lightly to bring together, cut into 8 segments using a floured knife and form into rounds, using floured hands, keep to one side.
• For ease and speed, blanch the vegetables in boiling water, drain using the water to make the stock.
• Fry the onion in a little oil, add the garlic and seasoning, stir in the stock and cream cheese.
• Place the strained vegetables in the dish and add the stock and cream cheese mixture with a small sprinkling of cheese over the top.
• Top with the 8 cobbler dumplings, brush with the reserved egg and milk.
• Bake for 25 to 30 minutes until the topping is crispy and golden.

Autumn is pie season, and I love a good fruit pie, cobbler or crumble. Adding a little ginger or cinnamon to the fruit adds an Autumn spice and if using apples I always use a little butter for more richness. I love making my custard into ginger custard, just by adding some grated stem ginger from a jar and a little bit of the syrup. Recently I bought a couple of cast iron mini pots, only measuring 12cm diameter, but perfect for small puddings or slow cooks over the stove.

Baked little Fruit and Granola Pots

These are like a cheats crumble, with no fuss, just using breakfast granola over the fruit. Depending on which type you use, it’s probably not necessary to add any sugar, that’s up to personal preferences, but a little brown sugar and cinnamon could always be sprinkled over the top for extra sweetness.

200g fruit, such as damsons, plums, apples etc.
2 tbsp dark brown sugar
1 tbsp butter
½ tsp ground ginger
¼ tsp ground cinnamon
100g granola for the topping.

These quantities can easily be doubled for a larger pot.
Combine the fruit, sugar, butter and spices and add to the pot with a splash of water. Top with the granola. Place the lid over the top and cook over the stove until the fruit is bubbling and the granola crispy. Serve with crème fraiche or custard.

Finally, the arrival of Autumn for me, in the galley, means baking and one of my favourites has to be a ginger cake. Knowing the cake improves after a day or two, it’s just impossible to resist the wait! Here’s one of my favourite recipes.

Traditional Ginger Cake

225g self-raising flour
2 tsp ground ginger
½ tsp ground cinnamon
1 tsp bicarbonate of soda
100g unsalted butter, plus extra for greasing
100g golden syrup
100g black treacle
100g light brown soft sugar
50g stem ginger, from a jar, diced.
2 medium eggs
200ml milk
100g icing sugar
2 tbsp of the syrup from the stem ginger jar.

Preheat the oven to 160 fan, gas 4.

• Grease and line a 20cm square cake tin (or similar) with baking paper.
• Blitz together the flour, ginger, cinnamon, bicarb and butter until it resembles breadcrumbs.
• Into a pan, place the syrup, treacle, sugar and diced ginger, gently heat to dissolve the sugar, then turn up the heat for another minute, stirring and remove from the heat.
• Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture.
• Pour into the cake tin and bake for 45 minutes.
• Remove the cake from the oven and allow to cool for 10 minutes in the tin.
• Meanwhile stir the ginger syrup and 2 tbsp boiling water into the icing sugar, stir until smooth.
• Pierce the cake all over with a skewer and pour over the icing mixture. Leave to set before serving.

I hope you enjoy trying some of these recipes and look forward to a pleasant Autumn. Don’t forget to click the bio for more seasonal recipes and I’ll be back with more in December.