I’m not quite sure what happened this year but one second I was lazing in the sunshine and now I’m piling on the layers like it’s a personal challenge. So it’s not technically winter but autumn is upon us and I thought I’d treat you to three recipes which are perfect to share with friends – or all to yourself – on these chilly days.
Butternut Squash Soup – Serves 4
Homemade soup is one of my go to meals for the colder months. It’s a great way of using leftover veg, meat or cheese, can be made in bulk and is always a crowd-pleaser after a long day. This butternut squash soup is a great way of using seasonal produce in an affordable way with maximum taste. Feel free to add chilli or cumin for a spicier bowl and serve with warm crusty bread.
Ingredients:
1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
850ml hot vegetable stock
Method:
- Heat the oven to 180C/gas 6. Cut the squash into large cubes and mix with olive oil in a large roasting tray. Roast for 30 minutes until golden and soft.
- While the squash cooks, melt the butter with the remaining oil in a large saucepan and add the onions and garlic on a low heat. Cover and leave until the onions are soft.
- Add the squash to the saucepan, add the stock and take off the heat before using a stick blender until you have a smooth consistency. Return the saucepan to the hob and gently reheat. Serve the soup in bowls with a scattering of herbs and plenty of bread.
Warm Goats’ Cheese Salad – Serves 4
A ‘warm’ salad may seem a little odd at first but trust me – they are a great way to hit your five-a-day and still have a comforting meal on a cold day. Goats cheese can seem pretty expensive so it’s always worth checking out the delicatessen counter at supermarkets so you can buy as much as you need – no waste!
Ingredients:
2 red peppers, deseeded and halved
2 yellow peppers, deseeded and halved
2 small aubergines, chopped into 1cm rounds
1 large courgette, chopped into 1cm rounds
200g goats cheese log, cut into 1cm thick slices
3 tbsp olive oil
handful of fresh basil
any green salad leaves (lettuce, baby spinach, kale)
2tbsp balsamic vinegar
Method:
- Preheat the oven to 170C/gas 3. Preheat the grill to a high temperature.
- Line a large roasting tray with foil. Place peppers onto the foil and season with black pepper and drizzle with 1tbsp of olive oil. Roast for 20 minutes, turning the peppers occasionally.
- Once the peppers are softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into even triangles and set to the side.
- Place the courgette and aubergine rounds onto a tray with a baking sheet. Drizzle with 1tbsp of olive oil and season with salt and pepper, place under the hot grill. Grill both sides for 3-4 minutes or until golden. Remove from the heat and mix with the peppers.
- Turn the grill down to a moderate heat and place the goats’ cheese rounds onto a tray with a baking sheet. Grill for 2-3 minutes until the cheese has begun to brown.
- To serve, place the salad leaves into a large bowl. Add the vegetables and top with the goats’ cheese. Make a marinade by mixing the remaining olive oil with the balsamic vinegar, drizzle this over the salad and serve.
Pearl barley, Bacon & Leek Casserole – Serves 4
Stews, risottos and casseroles are winter staples. Batch cooking these dishes is perfect for people who want to make wholesome, satisfying meals which are cost-efficient and can be frozen for a later day. This casserole makes use of pearl barley – a great, cheap alternative to rice which has the added benefit of counting towards your 5-a-day.
Ingredients:
1 tbsp olive oil
2 leeks, thinly sliced
2 garlic cloves, finely chopped
300g pearl barley
4 carrots, cubed
1tbsp mustard
1l chicken stock
300g Savoy cabbage, shredded
200g bacon joint, cooked and chopped into small pieces (gammon will also work)
Method:
- Heat a large saucepan over a medium heat. Add the olive oil and cook the leeks for a few minutes then add the garlic and cook for a further minute.
- Add the pearl barley, carrots and mustard then pour over the chicken stock. Season with black pepper and simmer for 20 minutes, stirring occasionally.
- Add the cabbage with the bacon and cook for 5-10 minutes until the cabbage is wilted and tender. Serve in a bowl with crusty bread and mustard on the side.
So get cooking and stay warm within, even if it is starting to look like winter outside!