With the weather definitely becoming cooler (has anyone else thought about the heating these last two mornings?), it's time to start thinking about some warm and comfortable meals
We have just the recipes to get you started, ideal for banishing any cold thoughts...
You will need
3 tbsp rapeseed oil
1 red onion, sliced
2 garlic cloves, minced
4 sage leaves, finely chopped
250g quinoa fusilli pasta
8 rashers of streaky bacon, chopped or 1 cup (200g) pancetta (optional)
2 × 400g tins plum tomatoes
125ml (1⁄2 cup) chicken or vegetable stock or water
5 cavolo nero leaves, thinly sliced
3 tbsp coconut yoghurt or cream (optional)
1⁄2 cup (50g) grated Cheddar (or dairy-free) cheese
Salt and pepper
1. Heat the oil in a large casserole dish and fry the onion, garlic and sage over medium heat for a couple of minutes. At this point, cook the pasta according to the packet instructions but take it off the heat a couple of minutes before its time is up (it will cook more in the oven). Drain well.
2. Turn up the heat under the casserole and add the bacon, if using. Stir and cook for about 3–4 minutes, until the bacon is browned. Add the tomatoes and stock, crushing them as you stir with the back of a wooden spoon. Bring to the boil, rinse out the tins with a splash of water and add that to the pan too. If you’re not using bacon, season with salt and a big grind of black pepper. Reduce the heat to medium–low and simmer for 5 minutes until the sauce has thickened slightly. Add the cavolo nero leaves and simmer for a further 2–3 minutes.
3. Add the pasta to the sauce and mix really well. For a creamy version, add the coconut yoghurt or cream at this stage, and stir through. Top with the cheese. At this point, you could cover and refrigerate it until ready to cook.
4. Preheat the oven to 180°C/350°F/Gas mark 4. Bake for 20 minutes, until the cheese is melted and the pasta has crisp edges.
Lizzie Loves Healthy Family Food: Delicious and Nutritious Meals You'll All Enjoy by Lizzie King - Published as a hardback and eBook (£20/£10.99) by Trapeze - Photography by Charlotte Kibbles
You will need
2 skinless salmon fillets
200g pack shredded curly kale
½ tsp ground nutmeg
25g pack chives, chopped
3 sheets filo pastry
2 ½ tbsp. cold-pressed rapeseed oil
1 ½ tsp sesame seeds
1. Pre-heat the oven to 200°C, gas mark 6.
2. Poach the salmon for 10-15 minutes until cooked through, then flake.
3. Add the kale to boiling water and boil for 3-4 minutes, drain well and mix in the nutmeg.
4. Mix the salmon with the chives and season with black pepper.
5. Brush the sheets of filo pastry with the oil and cut 1 sheet in half, place 1 half into the base of a greased ovenproof dish.
6. Spread over ½ the salmon mixture and top with half the kale, season with pepper.
7. Repeat with the other half sheet of filo and spread over the remaining salmon mixture and kale.
8. Finally, top with the last 2 filo sheets, scrunching them up. Sprinkle with sesame seeds.
9. Bake for 15 minutes until golden.
Recipe courtesy of Rapeseed Oil Benefits
You will need
1 small pumpkin or butternut squash
200g Arborio risotto rice
2 cloves garlic, finely chopped
5 shallots, peeled and finely diced
1 tbsp olive oil plus more for drizzling
100ml white wine
1 litre of hot vegetable stock
Salt and pepper
2 tbsp pumpkin seeds, toasted
25g cold butter
For the pesto
50g vegetarian parmesan
50g pine nuts, toasted
75ml olive oil
1. Preheat the oven to 180 degrees Celsius. Peel the pumpkin, remove the seeds and chop into 2cm cubes. Place half of the pumpkin onto an oven tray, drizzle with olive oil and season with salt and pepper before placing into the preheated oven for 25 minutes, or until the pumpkin is soft in the middle and starting to colour on the outside.
2. Put the remaining pumpkin into a medium sized saucepan and cover with cold water. Add a pinch of salt and bring to the boil, simmering for 15-20 minutes or until the pumpkin is soft and cooked through. Drain and blend in a food processor until smooth. This pumpkin puree will be stirred through the risotto to give it a good colour and flavour.
3. Next make the pesto by blending together the parmesan, pine nuts and watercress before slowly adding the olive oil and seasoning to taste.
4. Take a large frying pan or wok and place on a medium heat. Add a tablespoon of olive oil and throw in the diced shallots and garlic along with a pinch of salt. Fry gently for a few minutes, being careful not to allow the shallots to colour or burn. Add in the risotto rice and continue to fry for a further few minutes before adding in the white wine. Reduce the heat to medium-low and stir the rice and shallot mixture until almost all the wine has been absorbed.
5. Use a ladle or small jug to pour one quarter of the vegetable stock into the pan and cook until the liquid has been absorbed, stirring frequently. Repeat until all the liquid has been used up which should take around 20 minutes. Check that the rice is cooked through and add a splash more water if necessary.
6. Finally stir in the watercress, pumpkin puree, diced roast pumpkin and cold butter then season to taste with salt and pepper. Spoon the risotto into four bowls, scatter over the pumpkins seeds and finally drizzle generously with watercress pesto. Serve and enjoy!
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You will need
For the filling:
4 stalks (about 400g) rhubarb, trimmed and chopped
500g Bramley apples, peeled, cored and chopped
3 tbsp caster sugar
50 ml Belvoir Rhubarb & Apple Pressé
For the crumble:
200g plain flour
100g cold butter, cubed
125g demerara sugar
25g porridge oats
2 tbsp flaked almonds
1. Preheat the oven to gas 6/200 degrees.
2. Place the rhubarb, apples, sugar and Belvoir Rhubarb & Apple Pressé in a large saucepan. Bring to the boil, then turn the heat down, cover and allow to cool down for 15 minutes (try not to stir too much as this will break up the fruit).
3. Meanwhile, make the crumble: place the flour and sugar in a bowl, then add in the cold butter. Using just the tips of your fingers, rub the chunks of butter into the flour/sugar mixture until it resembles breadcrumbs, then stir in the porridge oats.
4. Spoon the fruit into the bottom of a pie dish then top with the crumble. Sprinkle with the flaked almonds and bake for about 30 minutes. Serve with double cream or custard. Don’t forget to save some for breakfast too!
Recipe courtesy of Belvoir
You will need
10-12 slices brioche
500ml double cream
1 orange, zest only
1. Butter the brioche and cut the slices in half diagonally. Lay half of the slices in the bottom of a large ovenproof baking dish so that the corners overlap.
2. Mash half of the raspberries with 3tbsp of sugar and spread over the brioche. Arrange the rest of the slices over the crushed raspberries then scatter over the remaining whole raspberries, tucking them in between the slices and nestling in any crevices.
3. Beat the eggs in a bowl or large jug then beat in the remaining sugar, cream, milk and orange zest until well combined. Pour all over the brioche.
4. Heat the oven to 170C/150C fan and allow the pudding to soak while the oven comes up to heat.
5. Once hot cook for 35-40 minutes so that the centre of the pudding has a wobble but there’s no runny liquid.
Recipe courtesy of BerryWorld