Six recipes to fall for this autumn

Autumn is officially here and with the transition to colder weather we’ll be replacing light fresh salads and juicy fruits for warm home comfort dishes, denser root vegetables and stronger flavours. Here’s some lushous-lookin’ recipes for your autumn bucket list:

Carrot and fennel soup

This recipe combines the very best of autumn veg soup into one. Sweet carrot combined with a hint of aniseedy fennel made mild by roasting top with a glug of cream. Perfect supper to cwtch down with in the evening. Photo by Joy / CC BY

Carrot and fennel soup

Carrot and fennel soup

Spanish sardines on toast

Sardines are in season in the UK from September through to the end of February, but if you’re going to eat with the season it doesn’t mean buying a tin! Head to your local fish monger as a starting point for this super-quick snack adding chilli, lemon juice, garlic and parsley for a Spanish twist. Photo by Brett / CC BY

Spanish sardines on toast

Spanish sardines on toast

Grilled skate with anchovy and rosemary sauce

So skate is on the list of endangered fish, which kind of eradicates the benefits of eating in season. But (as a treat) if it’s good enough for Nige, it’s good enough for me. If you’re not one for putting your morals where your mouth is, you’ll love this simple recipe. Soft scallop-like skate flesh, salty dressing with a hint of lemon and fragrant rosemary.

Moroccan leg of lamb with a pomegranate and date glaze and chickpea mash

This is the perfect time of year for my very own Moroccan leg of lamb recipe. Autumn lamb has a greater depth of flavour than tender, more delicate spring lamb having had time to mature over the summer months, meaning it can handle the strong spices of Moroccan cuisine. A great way to warm your cockles in the cooler weather!

Moroccan leg of lamb with a date and pomegranate glaze

Moroccan leg of lamb with a date and pomegranate glaze

Venison wellington with haggis and mushroom duxelles

Still on the theme of red meat, venison wellington is a sexy alternative to your bog-standard beefy cousin. Add a haggis and wild mushroom (also in season) duxelles for an earthy/spiced finish. Comfort food at its best. Photo by Sashertootie / CC BY

Venison wellington with haggis and mushroom duxelles

Venison wellington with haggis and mushroom duxelles

Roasted figs with honey and ricotta

Figs are in season up until the end of October, so you need to be quick to make the most of this deliciously simple and sweet dessert. A perfect end to an autumn menu.

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