Autumn.

With just a few days until Autumn officially kicks in, we’re getting ready to switch the BBQ for the slow cooker, our iced coffee for spiced chai lattes and summer shorts for cosy knits until next year… and we’re not complaining. It’s been a beautiful summer full of amazing food, warm evenings and brilliant company but we’re definitely ready for crisp mornings, long walks and the occasional rainy duvet day.

And with the transition to Autumn, also comes the transition to slow, hearty and healthy meals that we can’t wait to dig out of our favourite recipe books and enjoy with a bottle of red by the log burner.

Here are some dishes we’ll be kick-starting the season with:

Chicken, Leek and Mushroom Pie

Is there anything better than a homemade pie?!

(Not the puff pastry though, that is always store bought in our house!)

This is one of my favourites and it feels slightly less indulgent than a steak & ale pie! Especially when served with fresh kale or tender stem and some wholegrain mustard mash. Click here to get the recipe.

Sausage and Squash Gnocchi

This dish is the equivalent of coming home from work and getting changed into your pyjamas.

Literally a cuddle in a bowl.

So much flavour and so easy to make, all thanks to the wonderful humans over at Mob kitchen. You can find the recipe here.

Beef Shin Ragu

The epitome of slowing down for Autumn. Taking around 7 hours to cook, this one is perfect for prepping, heading out for a long walk followed by a lazy afternoon with a book before sitting down to a big bowl of this and a large glass of wine.
Extra kudos if you make your own pasta and garlic bread too!

Recipe here.

Tomato, Ginger and Chilli Soup

I always thought tomato was the ‘vanilla’ of soup… until I found this recipe. Let me tell you, the look Alex gave me when I started peeling ginger vs the look on his face after his first spoonful of this soup. Nothing better than that ‘I told you so’ moment.

Once again, Mob Kitchen absolute smashing the super easy, super yummy recipes. If ever you’re wondering what to do with your veg box ingredients, have a scroll on Mob for some inspiration. They’re usually quick enough to knock up midweek too.

You can find the recipe for this one here.

Syrian Carrot and Lentil Stew

Not sure we could get through a blog post without including a Melissa Hemsley recipe.

Unfortunately this one isn’t available online but I highly recommend purchasing her book, Eat Green. The whistle stop recipe is:

Fry butter and sliced onions for 5 minutes, add garlic, carrot and tomato purée for 1 minute.

Add lentils, za’tar & stock. Simmer for 20 minutes until lentils and carrots are tender.

In the meantime, make the whipped feta (equal parts feta and yoghurt, as much salt and garlic as you like!).

When nearly ready, add spinach to lentils, allow to wilt. Serve with a dollop of whipped feta and mixed herbs.

Beautiful!