3 Warming Recipes Perfect for Autumn

I’m not quite sure what happened this year but one second I was lazing in the sunshine and now I’m piling on the layers like it’s a personal challenge. So it’s not technically winter but autumn is upon us and I thought I’d treat you to three recipes which are perfect to share with friends – or all to yourself – on these chilly days.

Butternut Squash Soup – Serves 4

 Homemade soup is one of my go to meals for the colder months. It’s a great way of using leftover veg, meat or cheese, can be made in bulk and is always a crowd-pleaser after a long day. This butternut squash soup is a great way of using seasonal produce in an affordable way with maximum taste. Feel free to add chilli or cumin for a spicier bowl and serve with warm crusty bread.

Ingredients:

1 butternut squash, about 1kg, peeled and deseeded

2 tbsp olive oil

1 tbsp butter

2 onions, diced

1 garlic clove, thinly sliced

850ml hot vegetable stock

Method:

1. Heat the oven to 180C/gas 6. Cut the squash into large cubes and mix with olive oil in a large roasting tray. Roast for 30 minutes until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan and add the onions and garlic on a low heat. Cover and leave until the onions are soft.
3. Add the squash to the saucepan, add the stock and take off the heat before using a stick blender until you have a smooth consistency. Return the saucepan to the hob and gently reheat. Serve the soup in bowls with a scattering of herbs and plenty of bread.

Warm Goats’ Cheese Salad – Serves 4

 A ‘warm’ salad may seem a little odd at first but trust me – they are a great way to hit your five-a-day and still have a comforting meal on a cold day. Goats cheese can seem pretty expensive so it’s always worth checking out the delicatessen counter at supermarkets so you can buy as much as you need – no waste!

Ingredients:

2 red peppers, deseeded and halved

2 yellow peppers, deseeded and halved

2 small aubergines, chopped into 1cm rounds

1 large courgette, chopped into 1cm rounds

200g goats cheese log, cut into 1cm thick slices

3 tbsp olive oil

handful of fresh basil

any green salad leaves (lettuce, baby spinach, kale)

2tbsp balsamic vinegar

Method:

1. Preheat the oven to 170C/gas 3. Preheat the grill to a high temperature.
2. Line a large roasting tray with foil. Place peppers onto the foil and season with black pepper and drizzle with 1tbsp of olive oil. Roast for 20 minutes, turning the peppers occasionally.
3. Once the peppers are softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into even triangles and set to the side.
4. Place the courgette and aubergine rounds onto a tray with a baking sheet. Drizzle with 1tbsp of olive oil and season with salt and pepper, place under the hot grill. Grill both sides for 3-4 minutes or until golden. Remove from the heat and mix with the peppers.
5. Turn the grill down to a moderate heat and place the goats’ cheese rounds onto a tray with a baking sheet. Grill for 2-3 minutes until the cheese has begun to brown.
6. To serve, place the salad leaves into a large bowl. Add the vegetables and top with the goats’ cheese. Make a marinade by mixing the remaining olive oil with the balsamic vinegar, drizzle this over the salad and serve.

Pearl barley, Bacon & Leek Casserole – Serves 4

Stews, risottos and casseroles are winter staples. Batch cooking these dishes is perfect for people who want to make wholesome, satisfying meals which are cost-efficient and can be frozen for a later day. This casserole makes use of pearl barley – a great, cheap alternative to rice which has the added benefit of counting towards your 5-a-day.

Ingredients:

1 tbsp olive oil

2 leeks, thinly sliced

2 garlic cloves, finely chopped

300g pearl barley

4 carrots, cubed

1tbsp mustard

1l chicken stock

300g Savoy cabbage, shredded

200g bacon joint, cooked and chopped into small pieces (gammon will also work)

Method:

1. Heat a large saucepan over a medium heat. Add the olive oil and cook the leeks for a few minutes then add the garlic and cook for a further minute.
2. Add the pearl barley, carrots and mustard then pour over the chicken stock. Season with black pepper and simmer for 20 minutes, stirring occasionally.
3. Add the cabbage with the bacon and cook for 5-10 minutes until the cabbage is wilted and tender. Serve in a bowl with crusty bread and mustard on the side.

So get cooking and stay warm within, even if it is starting to look like winter outside!

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