Autumn recipes - 87 recipes
More Autumn recipes
Pumpkin soup with vanilla
By justine
Choose a large pumpkin. Cut the top off the pumpkin, hollow out, removing the seeds and the flesh which you will cu...
Pumpkin, foie gras and celery crumble
By Thierry DAPVRIL
Making the crumble topping: Mix the butter with the flour, ground almonds, and pine nuts, grated Parmesan and salt,...
Chestnut Soup with Fennel
Heat the butter and brown the finely sliced fennel gently for 5 minutes
- 1 litre chicken stock
- 300g frozen chestnuts
- ½ fennel
- 30g butter
- 100ml of cream
- Salt
- Ground pepper
Pumpkin soup with chestnuts
By Margot
Place all the ingredients in a pressure cooker except the chestnuts about 7 minutes with water, covering the ingred...
Farmer veggie and bacon soup
By L'atelier des Man - ADELYHS
Cut the vegetables into strips
Apple Pie!
By joseyokane
Put a layer of paper towels on a large baking sheet
- For the filling
- 1kg Bramley apples
- 140g golden caster sugar
- ½ tsp cinnamon
- 3 tbsp flour
- For the pastry
- 225g butter, room temperature
- 50g golden caster sugar, plus extra
- 2 eggs
- 350g plain flour, preferably organic
- softly whipped cream, to serve
Green soup
By Vekas Maria-Rodica
In a pot, cook the spinach in the butter, add the potatoes cut into slices
Halloween Soup
By Delphine1300
Scoop out the pumpkin, be careful not to pierce the skin
Moroccan roasted squash with spiced chickpeas
By meredith.arthur86, Live Local Greens
This tasty Autumnal recipe is from my blog www
- 1 red kuri squash (or butternut), seeds removed and cut into wedges
- 1 teaspoon of harissa paste (I use La Phare du Cap Bon paste, but there are plenty of other brands available, or have go at making yourself!)
- 2 tablespoons of olive oil
- half a red onion, diced
- clove of garlic, minced
- glug of olive oil
- 1 tin of chickpeas, drained and rinsed
- pinch of chill flakes OR half a chilli, deseeded and finely chopped
- 1 tablespoon of tomato puree
- large bunch of spinach, stems removed and roughly chopped
- 2 tablespoons of half-fat creme fraiche OR Greek yoghurt
Quail with pomace brandy
By JBD
Make sure that the quails have been emptied
- 8 quails already plucked, gutted
- 4 thick rashers of bacon,
- 3 tbsp of pomace brandy,
- 4 tbsp crème fraîche,
- 3 tbsp butter
- salt, pepper,
- cooking string
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