Falling leaves and cool, dark nights mean pumpkin spiced lattes, cosy knitwear, and your favourite comfort foods. As the calendar slips from September into October you gleefully fling the cool, refreshing salads and light meals of summer out the window, swapping them for the comfort of hot, fluffy potatoes, filling pasta, and rich stews. If you are looking for some autumn food and drink inspiration this season then we have you covered. Check out some of our suggestions below…
MOR Sausage & Super Green Veg Cassoulet
MOR are made for people who love sausages but are keen to try something new, exciting, and premium. Reducing the meat content and introducing vegetables, herbs and spices makes MOR more flavourful and versatile than traditional sausages, and they’re perfect for use in recipes ranging from tagines to pasta. MOR have less fat than regular pork sausages and are gluten free, fitting well into a balanced diet, so consumers can enjoy even more of their favourite comfort food. Cassoulet is a French comfort food, a rich dish that’s both super filling and full of tasty vegetables – perfect on Christmas Eve with warm, crusty bread and roaring fire. To fill seriously hungry bellies, sift through your cupboard for extra cannellini, red kidney or flageolet beans.
Cost per serving: £3.31
Preparation time: 6 minutes
Cooking time: 45 minutes
1 packet MOR Pork, Super Green Veg & Lentil Sausages
1 x 400g can chopped tomatoes
1 x 400g can mixed beans, rinsed and drained
1x 125g can butter beans, rinsed and drained
150g puy lentils, cooked
2 sticks celery, finely diced
2 carrots, finely diced
1 large onion, diced
100mls vegetable stock
300mls white wine
2-3 garlic cloves, crushed
4 tbsp chopped parsley
1 tbsp rapeseed oil
Salt and pepper
1. Preheat the oven to 190°C. Whilst the oven is warming, cook the sausages according to pack instructions for 20 minutes, until lightly browned.
2. In another pan fry the celery, onion and carrots for 15 minutes in the rapeseed oil.
3. Now add the garlic and fry for a further minute.
4. Next add in the tomatoes, hot stock and white wine and heat for 3 to 4 minutes, until it is all gently simmering.
5. Now stir in the beans and lentils and transfer into a casserole dish, along with the sausages.
6. Pop this in the pre-heated oven and cook for 30 minutes to allow all the delicious flavours to infuse.
7. Finally remove from the oven and add salt, pepper and the freshly chopped parsley. Serve proudly.
You can use any canned beans you like, or add even more to make the dish go further.
Cassoulet’s often eaten with no sides at all, but if you’d like something to go with it try a crisp, green salad or crusty bread.
MOR are available exclusively at Tesco, RRP £3.
CÎROC French Vanilla Martini
CÎROC ultra-premium vodka introduces the arrival of its newest luxury addition to the global collection of CÎROC flavours: CÎROC French Vanilla. The new variant has been brought to life thanks to a little inspiration from the French style of making luxury vanilla ice-cream. The rich and creamy taste of vanilla, paired with the impeccably smooth texture of CÎROC, creates the perfect foundation for a celebratory cocktail occasion. The all-year celebration flavour is being launched with a hero CÎROC-Star Martini serve, tapping into the ever-growing popularity of the Porn Star Martini. Its combination of smooth vanilla vodka mixed with an array of vibrant ingredients, topped off with a dash of champagne, makes it the ultimate celebration cocktail.
The launch of French Vanilla is the latest news from CÎROC’s #ONARRIVAL campaign, putting CÎROC at the heart of celebratory ‘arrival’ moments within fashion and popular culture. It joins the seven-strong portfolio which includes Cîroc Mango, Cîroc Pink Grapefruit and Cîroc Apple, Cîroc Red Berry, Cîroc Pineapple, Cîroc Amaretto and Cîroc Original.
CÎROC French Vanilla is priced at £41.05 for a 70cl bottle and is available nationwide from October. Stockist: Amazon.com
35ml CÎROC French Vanilla Vodka
15ml Passionfruit Syrup
25ml White Peach Puree
10ml Aperol (bitter)
5ml Lemon Juice
50ml Champagne (On The Side)
Garnish: with half a passion-fruit floating in smooth egg white foam topping.
Moorish sausage rolls
Especially yummy for the festive party season or for warming up hungry tummies on cold and crisp autumn days, these Moorish sausage rolls will please everyone, and can be made with meat or without. They are so quick and easy to make and you know exactly what’s in them.
10 oz (275 g) fresh breadcrumbs
8 oz (225 g) mature Cheddar cheese, grated
1 large onion, grated
3 tablespoons Smokeyish Moorish smoked humous
1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
11/2 level teaspoons mustard powder
pinch cayenne pepper
salt and freshly milled black pepper
1 packet of ready-made puff pastry
Place all the filling ingredients in a mixing bowl, season well and mix very thoroughly.
Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the filling also into three, making three long rolls the same length as the strips of pastry (if it’s sticky, sprinkle on some flour).
Place one roll of filling on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible.
Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly and cut the rolls obliquely, so that they form little diamond shapes.
Snip each one on the top in three places with the end of some scissors, then brush with beaten egg.
Repeat all this with the other portions of filling and pastry. Bake, on greased baking sheets, on the top shelf of the oven for 20-25 minutes.
Then leave them to cool on a wire rack before storing in an airtight tin. Smokeyish Moorish is a great way to add a unique smoked twist to your everyday cooking.
Warming Autumn Tipples With Sheppy’s Mulled Cider
When the nights begin to get colder, it isn’t just mulled wine that can deliver a warming boozy treat. Sheppy’s Mulled Cider is a premium medium-sweet cider – with a sprinkling of Sheppy’s secret recipe of traditional mulling spices, including cinnamon and cloves. This is a smooth, fragrant and warming drink – which can also be enjoyed chilled over ice, as well as, in the traditional way. Perfect for autumn nights or to serve at your upcoming festive parties as a delicious alternative to mulled wine.
Spice up your rice with a glass of Provence rosé
No, No, it’s not a typo, Provence rosé and curry are a match made in heaven! To celebrate National Curry Week, Vins de Provence recommended delicious rosé wines to pair with a fantastic selection of curries such as thai green and spicy Biryani. Bursting with raspberry notes and citrus flavours, Provence rosés are the perfect accompaniment for anything spicy, balancing out the chili heat found in Indian curries and complementing the ginger and lemon grass flavours in more delicate south east Asian dishes.
So swap traditional beer for a glass of rosé this National Curry Week. Whether you’re ordering a takeaway or cooking up an Indian feast for friends, enjoying this unexpected pairing is guaranteed to surprise and delight.
Mascaronne, Quat’saisons, Côtes de Provence, 2016 (RRP £13.99 from Hard to Find Wines)
Our top pick has to be this delicious offering. A traditional Provence blend of Cinsault, Grenache and Syrah, the long finish and punchy peach and lemon flavours make it the perfect accompaniment to spice.
Try Tigg’s – Subtle Pepper & Mustard Dressing For A Warm Autumn Condiment
Sometimes you just need a little hit of something warm and comforting to go with your autumn meals. Whether it’s a roast dinner or cold-cuts and leftovers, this looks like the perfect accompaniment. The subtle blend of yellow pepper and mustard is the perfect match for pepping up pork pies, sausages or cold meats. It can even be splashed into warming winter stews or used to add some zing to turkey sandwiches.
Find Tigg’s Subtle Pepper and Mustard Dressing on www.tiggitup.co.uk and at most online stores including Amazon.
Bordeaux wines are the perfect pairing for autumn
It’s the time of year when we’re struggling to adjust to the shorter, chillier days and we wish that the summer didn’t have to end. Perhaps you’ve been enjoying a refreshing glass of rosé over the summer and you’re not ready for a full-bodied red just yet. With a recent shift in its red wine trends to softer, fruitier and less oaky wines that can be drunk young, Bordeaux has some great wines to ease you gently through the changing of the seasons. Look out for blends that use grape varieties such as Petit Verdot, reintroduced due to it ripening well in a warmer climate, Carménère, an indigenous variety in revival, and the ever-popular Malbec grown in the Bourg region. All add a different dimension to the traditional Bordeaux Blend of Cabernet Sauvignon, Cabernet Franc and Merlot.
Organic and biodynamic wines are also on the rise and there is a trend in Bordeaux for more authentic wines, which reflect the terroir,with minimal interventions in the vineyard and winery. Bordeaux is world-renowned for mastering the skill of producing exceptional wines with great ageing potential but there has been a recent increase in quality wines that can be drunk young – within 1-3 years – producing fresher more elegant wines for modern tastes that won’t break the bank! Here are Bordeaux Wines’ recommendations for the perfect autumn pairings…
FRESH & ELEGANT
Les Chartrons, 2014, Bordeaux Merlot, Cabernet Sauvignon, Cabernet Franc
Fresh and floral with red and blueberry fruit. Easy and pleasing with a note of peppery spice on the finish.
Enjoy on its own or with grilled meats or fish and vegetables, followed by a fruity dessert.
A great red for those not quite ready to give up on summer! £7.99 Waitrose
Grand Plessis Grand Réserve, 2015, Médoc Cabernet Sauvignon, Merlot, Petit Verdot, Carmenère
A crisp fresh style with lively red and black fruit and a touch of toasty oak.
Its intensity makes it a great match for lamb, roast meats and cheeses.
The perfect wine for a blustery autumn day! M&S £10.00
Vieux Château Guibeau, 2015, Puisseguin SaintÉmilion Merlot, Cabernet Franc, Cabernet Sauvignon
Elegant, modern and nicely balanced with lifted aromas of red fruit and violets, with a note of spicy vanilla.
Think Bakewell tart. Pair with meat and a spicy sauce and something chocolaty to finish! Laithwaites £14.99
Spooky Popcorn Clusters For Autumn and Halloween!
Embrace the dark side and get baking something creepy this Halloween! Spread the spook with Bloodshot Eye-Popping cake pops or take revenge with Mummy themed Gingerbread. From the sweet flavour of Spider’s Web pancakes drizzled with Lyle’s Golden Syrup, to the perfect savoury pumpkin muffin – there is something for the whole family to enjoy! There are no tricks just treats with Lyle’s Golden Syrup this Halloween. Our favourite recipe we’ve found from Lyle’s is below!
Spooky Popcorn Clusters
Makes: about 24
Prep time: 10 minutes
Cooking time: 25 minutes
1 x 100g (4oz) bag microwave sweet popcorn
185g (6½oz) unsalted butter
110g (4oz) Lyle’s Black Treacle
275g (10oz) Tate & Lyle Fairtrade Light Soft Brown Sugar
2 heaped tbsp Halloween sprinkles
You will also need a sugar thermometer and 2 baking trays lined with parchment paper.
Microwave the popcorn according to the pack instructions, discard any un-popped kernals, then have it ready in a heatproof bowl.
Combine the butter, Lyle’s Black Treacle and Tate & Lyle Light Soft Brown Sugar in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 10 minutes until the sugar has dissolved.
Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149°-154°C, (300°-310°F) or the hard-crack stage. It will take about 10-12 minutes. If you don’t have a thermometer you can check it is ready by dropping a teaspoon of the mixture into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If not, carry on boiling it.
Carefully pour the treacle caramel over the popcorn, scatter over the Halloween sprinkles and, using two large spoons, very quickly stir everything together before the caramel cools and sets. Spoon into clusters onto the baking trays and leave to cool and harden.
Do ahead – Make the popcorn clusters up to 1 week ahead and store in an airtight lidded container. Note – Do keep children well away when you’re making the caramel as it can cause nasty burns.
Lyle’s Golden Syrup: This recipe is made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com
Warm Your Autumn Day With A Spooky Cocktail!
Whether you are after Halloween Treats, Bonfire Night Party serves to wow your guests, or just a new drink to enjoy on one of autumn’s longer evenings, look no further than these delicious cocktails made with Black Cow Vodka or Opihr Oriental Spiced Gin.
Ophir Three Kings Cocktail
A bold elixir of Opihr Spiced Gin, Dubonnet and Aperol.
A reviving drink to revel the weariest of traveller.
40ml Opihr Oriental Spiced Gin
Method- Stir in mixing glass with a dash of chilli pepper, double strain into tumbler over ice
Garnish- with an orange peel.
Black Cow Vodka Trick or Teat? Cocktail
45ml Black Cow Vodka
20ml Ginger wine
15ml Pumpkin Orgeat (Homemade, but Monin Pumpkin Spice/Orgeat will do to make things easier)
10ml Lemon juice
5ml Pineapple juice
Hard shake and double strain to coupette, the pineapple will give a slight foam. Garnished with dried lemon slice and a little cinnamon dust.
Hallowe’en candy optional! Variant: Trick or Treat, use pumpkin spice for Trick and Orgeat for Treat.
Wild Alaska Salmon & Pollock Pie For Warm And Tasty Autumn Family Meals
Breaking away from traditional meat pies – Wild salmon and pollock are perhaps considered to be a welcome alternative, boasting low levels of saturated fat and high levels of omega 3 fatty acids. Wild Alaska salmon can also be cooked from frozen thereby reducing the amount of prep time required, and making this recipe the perfect dish for a cosy night in this autumn
Wild Alaska Salmon & Pollock Pie:
25g (1oz) butter
700g (1 ½ lb) potatoes, peeled
150g (6oz) courgettes, sliced
350g (12oz) wild Alaska pollock fillet, skinned
350g (12oz) wild Alaska salmon fillet, skinned
200ml (1/3 pt) vegetable stock
1 bay leaf
200ml (1/3 pt) dry white wine
2 tbsp cornflour, blended with 3 tbsp single cream or milk
75g (3oz) frozen petit pois or garden peas, thawed
1 tbsp dill, chopped
3-4 tbsp milk
Salt and freshly ground black pepper
Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Grease an ovenproof baking dish with a small knob of butter
Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. At the same time, cook the courgettes for about 5 minutes, then drain them well
Meanwhile, put the fish fillets into a shallow pan with the stock, bay leaf and another knob of butter. Heat and simmer gently, partially covered, for 5 or 6 minutes, until the fish is cooked. The flesh will be opaque and should flake easily when tested with a fork. Use a draining spoon to lift the fish into the baking dish
Pour the white wine into the pan with the fish cooking liquid. Remove the bay leaf. Add the blended cornflour and heat, stirring constantly, until thickened and smooth. Stir in the peas, courgettes and dill. Season, and then pour into the baking dish, gently combining it with the fish
Drain the potatoes and mash them with the milk and any remaining butter. Season with a little salt and pepper to taste. Spoon on top of the fish mixture, spreading it out to cover the entire surface. If you prefer, pipe the potato on top of the fish. Transfer to the oven and bake for 25-30 minutes, until the potato topping is golden brown
Cook’s tip: Place the fish pie under a hot grill for the final few minutes to make sure that the topping is well browned.
Recipe credit: Alaska Seafood Marketing Institute / Alaskan Pie Photo credit: Steve Lee
Disclaimer: please note that unless otherwise stated some items featured have been provided on a review basis and affiliate links may be present.