With a lack of daylight hours and cold weather to make you grit your teeth, hot baths become a daily ritual and we’re enticed by all things cosy; warming, nourishing foods take centre stage. The winter however, delivers an abundance of produce perfect for making those snug evenings even more enjoyable. We’ve plucked our 4 favourite wholesome recipes for you to try out this autumn.
Apple & Plum Crumble – by Amelia Freer
What better way is there to celebrate autumn fruits than the humble crumble? It doesn’t have to be packed with sugar though, this gluten-free, recipe uses the sweetness of the fruits and natural sugars, so it can be enjoyed completely guilt-free. Although it uses apples and plums, you could quite easily substitute these for pears or berries too.
- 7 or 8 apples (800g) peeled, cored and cut into chunks.
- zest and juice of 1 lemon
- ½ tsp cinnamon
- 2 tbsp coconut sugar
- 5 or 6 plums (500g) stone removed and cut into chunks
- 100g gluten-freeoats
- 100g gluten-free oat bran
- 100g mixed seeds
- 70g coconut sugar
- 120g cuisine coconut oil
- Preheat the oven to 180/160c fan.
- In a pan, gently cook the apple, lemon zest, juice, coconut sugar and cinnamon with 3-4 tbsp water for about 8 minutes stirring occasionally until slightly softened.
- Mix the oats, oat bran, mixed seeds, sugar and coconut oil in a bowl with your hands until combined.
- Tip the cooked apples into a deep ovenproof dish and mix in the plums.
- Sprinkle the crumble on top, without pressing it down and bake for 30-40 minutes, until golden and bubbling at the edges.
Immune Boosting Butternut Squash & Ginger soup – by Jo Woodhurst
Colds and flu are common this time of year. A great way to bolster your immune system is to use anti-inflammatory foods. In this recipe, Nutritionist Jo Woodhurst uses immune-boosting ginger and garlic, packed full of antioxidants and butternut squash, full of immune-supportive Vitamins A & C.
- 1 butternut squash diced
- 1 onion chopped
- 4 garlic cloves (bash first and leave for 10 mins to release the enzymes then chop)
- 1 thumb-sized piece of root ginger chopped
- 1 can coconut milk
- Stock (vegetable or bone broth works well)
- Tamari or miso
- Optional Toppings: chilli flakes, seeds, rocket, truffle, olive oil, fresh lemon
- In a large pan fry the onions in some coconut oil until they go translucent, add the chopped garlic, ginger and squash (and any other root veg you have lying around – carrots or sweet potato work well) and allow it for fry for a few minutes on medium heat.
- Then add the coconut milk – top up the pan with stock until all the ingredients are covered.
- Allow to gently simmer but not boil until the squash is cooked.
- Blitz it in a food processor or with a hand blender.
- Taste and season with tamari sauce, salt and pepper
Creamy Mushroom Risotto – by BBC Good Food
Wild mushrooms are the nicest around Autumn time when there are bundles of them to choose from! For this delicious mushroom risotto, you can choose any mushroom you please. Fungi are known to contain beta-glucans. Beta-glucan is a form of soluble dietary fibre that’s been strongly linked to improving cholesterol, boosting heart health and modulate your immune system.
- 1 tbsp dried porcinimushrooms
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garliccloves, finely chopped
- 225g/8oz chestnut mushrooms, sliced
- 350g/12oz arborio rice
- 150ml/¼ pint dry white wine
- 2 litres/2 pints hot vegetable stock
- 2 tbsp chopped fresh parsley
- 25g/1oz butter
- salt and freshly ground black pepper
- fresh, grated Parmesan(alternative: hard cheese that’s vegetarian) for serving
- Stick the porcini mushrooms in hot water so they can soak for roughly 10 minutes, then drain them. Then, heat the oil in a large heavy saucepan. While this is happening, chuck in the garlic and onion. Fry over a gentle heat for 2-3 minutes, until softened. Add in your chestnut mushrooms, frying for around 2-3 minutes, until they go brown.
- Now it’s time to stir in the rice, coating it with oil. Pour in the wine, simmering and stirring it until all the liquid has absorbed. Ladle in the stock, again simmering and stirring until the liquid is gone. Gradually add more of the stock in, letting it absorb as the rice gets plump and tender.
- Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve with freshly grated Parmesan.
Autumnal Casserole – by Delish
This satiating casserole is a crowd pleaser and showcases all the autumn favourites – sprouts, sweet potato and even cranberries. Delicious! A simple recipe that would easily suit a family gathering.
- 2 tbsp extra-virgin olive oil
- 2 lb. chicken breasts
- Sea salt
- Freshly ground black pepper
- 1/2 onion, chopped
- 2 sweet potatoes, medium-sized, peeled and cubed
- brussels sprouts, trimmed and quartered
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 cup chicken broth
- cooked wild rice
- dried cranberries
- sliced almonds
- Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Heat 1 tablespoon oil in a large and deep skillet over medium to high heat. Season chicken with salt and pepper. Chuck the chicken into the skillet and cook through until it’s golden (this should take about 8 minutes per side). Let them rest for 10 minutes. When they’re a bit cooler, cut them into 1″ pieces.
- Heat another tablespoon oil over medium heat. Add in the sweet potatoes, onions, Brussels sprouts, thyme, garlic, cumin, and paprika. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.
- Take the cooked rice and place into alarge baking dish, then season it with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Finally, scatter the almonds on top and bake the dish until it’s hot and the almonds get toasted (this should take roughly 15 to 18 minutes).