Our favourite Autumn recipes
It’s no surprise that we’re all wanting to eat hearty, filling dishes at this time of the year; with the weather being cold and the dark evenings drawing in. So we’ve created three delicious household recipes that are perfect for these cold Autumn, evenings and we’d like to share them with you. Whether you’re looking for a quick and easy recipe or a timelier cooking session; there are three choices below that will be sure to tempt your taste buds…
Slow-cooked pork, cider & sage hotpot
- 1kg diced Gloucester Old Spot pork leg
- 400g peeled potatoes
- 400g sweet potatoes
- 4 chopped leeks
- 3 tbsp plain flour
- l ltr dry local cider
- 200ml single cream
- 1 chicken stock cube
- 4 crushed garlic cloves
- 2 bay leaves
- Handful of finely chopped parsley
- Chopped sage leaves
- Season with salt & pepper
- Fry the pork pieces over a high heat until golden brown, season then pop on a plate
- Fry the leeks in a tbsp of butter and a pinch of salt for 10 mins. Add the garlic, fry for a 60 seconds, then stir in the flour.
- Pour in the cider and reduce slightly. Add the stock cube, 1 litre of water, bay leaves and seared pork then simmer, before covering with a lid for 1-1½ hrs until the meat is tender
- Heat the oven to 200C/180C fan/gas 6. Remove lid for a few minutes to reduce the sauce and thicken. Stir in the parsley, chopped sage and cream, then season well.
- Add the warm filling into a casserole dish and spread evenly.
- Slice all the peeled potatoes 2mm thick. Alternate layers of the potatoes on top of the warm filling. Melt a tbsp of butter and brush over the top then bake for 1 hour until the potato is golden and soft.
Serving suggestion: sprinkle the whole sage leaves on the top of the hotpot for the last 10 mins. Serve with some pickled red cabbage and warm crusty bread.
Spiced butternut squash soup with crème fraîche (v)
- 1 butternut squash
- 2 diced white onions
- 1 vegetable stock cube
- 1 garlic clove, thinly sliced
- 2 finely chopped red chillies
- Crème fraiche to taste
- Heat oven to 200C/180C fan/gas 6.
- Roughly chop the butternut squash and put into a large roasting tin with a drizzle of olive oil. Oven roast for approximately 30 minutes, until golden and soft.
- Lightly fry the diced onions, garlic and chillies in olive oil and a touch of butter in a large saucepan.
- Simmer on a low heat for 15-20 mins until the onions are transparent.
- Pop the butternut squash into the pan of onions, garlic and chillies; then add the vegetable stock cube and 1 litre of water. Bring to the boil and simmer for 10 minutes.
- Blend the soup for a smoother taste and season to your preference.
- Serve the soup in bowls adding as much of the crème fraîche as you desire.
Serving suggestion: add toasted pumpkin seeds and a drizzle of truffle oil on the top
Sticky Toffee Pudding
- 500g pitted dates
- 300ml water
- 2 tbsp bicarb
- 50g butter
- 150g dark soft brown sugar
- 2 eggs
- 230g plain flour
- Place pitted dates, water and bicarb into a pan and bring to the boil.
- Beat the butter and brown sugar until smooth, then slowly add in the eggs.
- Fold the flour into the mixture of butter and sugar then gently add the warm date mixture.
- Once fully mixed, pour into a greased cake tin and bake at 180 degrees for 35 minutes. Once cooked, allow to cool slightly before removing from the cake tin.
Serving suggestions: pour warm butterscotch sauce over the pudding and top with salted caramel ice-cream.
Fancy giving one or more a go? Be sure to share your cooking skills with us by tagging us in on Instagram using our handle: @grapeandgraincateringco.
For more inspiring ingredients and ideas, visit our menus page HERE.