Allotment Cottage Pie from VEG by Jamie Oliver Bulked out with root veg and green lentils, and with porcini mushrooms, Marmite and crispy rosemary for delicious flavour, this satisfying veggie pie is easy to throw together using hardy autumnal veggies that will fill you up. Pumpkin, Black-eyed Bean & Coconut Curry from Fresh India by Meera Sodha Sweet pumpkin, earthy beans and creamy coconut make this a wonderful vegan curry to enjoy during the colder months when there’s an abundant supply of squash and pumpkin. If you can get your hands on fresh curry leaves, it’s worth it – freeze any leaves that you don’t use for another day. Order a copy of Meera’s Fresh India here. Slow-cooked Chicken with a Crisp Corn Crust from SIMPLE by Yotam Ottolenghi This ultimate chicken comfort dish is spiced with harissa and sweet smoked paprika, and slow-cooked with chocolate and roasted red peppers for incredible depth of flavour. You can eat this as a stew with crusty bread or make an easy, crisp corn topping for something extra special. Get yourself a copy of Ottolenghi’s SIMPLE here. Venison, Cider and Quince Stew with Herbed Butter Dumplings from The Ethicurean Cookbook by The Ethicurean A sumptuous Sunday supper, this stew champions the best of autumn’s ingredients. Venison shoulder cooked in cider and paired with quince, a forgotten but wonderfully perfumed English orchard fruit. Top with dumplings for much-needed autumn stodge. Order your copy of The Ethicurean Cookbook here. Pasta Carbonara with Cavolo Nero from A Good Egg by Genevieve Taylor This take on carbonara combines spaghetti with sweet onions, a little bacon, a handful of cavolo nero, a drizzle of cream and a couple of eggs to thicken and enrich. Cavolo nero is a hardy green leafy veg that grows well during the colder months, but you can swap it out for kale or even spinach. Get a copy of A Good Egg here. Monday Miso Noodle Soup from Eat Happy: 30 Minute Feel-good Food by Melissa Hemsley Autumn comfort doesn’t need to be unhealthy. Soothing, easy and restorative, this is an ideal Monday night dinner. Any cabbage will do here or swap it for seasonal leafy greens. You can also swap the shitaake mushrooms for any that you have. Get a copy of Eat Happy here. Blackberry and Apple Tray Bake from Gail’s Artisan Bakery Cookbook by Roy Levy An easy seasonal pud that you can throw together and into the oven in no time. Serve warm with extra thick cream or indulgent vanilla custard for Sunday lunch afters. Order a copy of Gail’s Artisan Bakery Cookbook here.
