As the November nights darken and the year gets older what better time to get into the kitchen and whip up some hearty autumn fare that will really warm the cockles of your heart? There’s nothing better than coming home after a long walk in the countryside to a comforting and steaming bowl of spicy pea and ham soup with buttered freshly baked bread.
Here are a few of our favourite seasonal recipe ideas to inspire you to create cosy, comforting suppers.
Spicy pea and ham soup
2 tbsp olive oil
1 onion, diced
1 glove garlic, finely minced
1 large carrot, diced
400 g green split peas, rinsed
1 tsp turmeric
1½ tsp ground cumin
½ tsp cayenne pepper
Pinch of ground cloves
200 g chopped ham or ham hock
1-1.5 ltrs ham stock (or chicken stock or water)
Heat the olive oil in a large pan over medium heat. Add the onion and place the lid on and cook until the onion begins to soften. Don’t let it start to brown. Add the minced garlic and cook for a minute or so before adding the carrot. Keeping the lid on, cook until the carrot begins to soften – another 4-5 minutes.
Add the spices and stir to coat the vegetables. Add the split peas, ham or ham hock and the stock. The stock should fully cover the peas.
Bring to the boil and skim any scum that forms. Lower the heat, place the lid on and simmer gently for about an hour until the peas are done. Check occasionally as the peas will absorb a lot of liquid. Top up with more stock as needed. Serve hot with chopped chives or parsley to garnish if desired.
Sausage casserole
6 Cumberland sausages – or other 'herby' sausages
1 teaspoon olive oil
1 onion, chopped
2 carrots, chopped
1 leek, chopped
2 cloves garlic, chopped
1 tablespoon plain flour
175 ml red wine
1 teaspoon tomato puree
1 teaspoon mixed herbs
1 bay leaf
1 pinch salt
1 pinch ground black pepper
300 ml vegetable stock (hot)
Separate the sausages and slice them.
Heat the oil in a large pan and fry the sausages for five minutes until browned. Put the sausages into a flameproof casserole.
Drain most of the oil from the pan then add the onion and cook for five minutes. Add the carrots, leek and garlic and cook for a further five to 10 minutes until the vegetables start to soften.
Stir in the flour and red wine, scraping at the bottom of the pan. Stir in the tomato puree, then transfer the mixture to the casserole.
Add the herbs, bay leaf, seasoning and stock to the casserole and stir thoroughly. Bring to the boil then cover and reduce the temperature and simmer for 30 to 45 minutes, stirring occasionally.
Serve mash potato.
Shepherd’s Pie
25 g dripping
1 large onion, finely chopped
2 tbsp olive oil
500 g minced lamb
1 tbsp plain flour
2 bay leaves
2 sprigs fresh thyme
1 x 400 g tin chopped tomatoes
2 tsp Worcestershire sauce
450 ml chicken, beef or lamb stock
Salt and freshly ground black pepper
For the mash
700g potatoes, peeled and cut into halves or quarters
55ml milk
75g butter
1 egg yolk
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the dripping in a large saucepan then add the onion and cook for five minutes until soft.
Meanwhile, heat a little olive oil in a large frying pan and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, and thyme and stir. Add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.
Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture. Bring the mixture to the boil, adding a pinch of salt and pepper and let it simmer for about 45 minutes, stirring regularly.
For the mash, boil the potatoes until tender (about 10 minutes). Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
Pour the meat into a 1.4 litre ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Put the dish into the oven and cook until the surface is golden-brown.
This is a versatile recipe. Substitute minced lamb for minced beef and you have Cottage Pie. If you grate cheese over the top before baking you have Cumberland Pie.
Visit
http://www.bbc.co.uk/food/seasons for more ideas for Autumnal comfort food that will keep you warm this November.
