Souperb. This does take a bit of preparation, but it is totally worth it for the real depth of flavour. The roasting of the squash and the garlic brings out an intense, smoky sweetness that runs throughout the dish.
Category: Savoury
Savoury fans, step this way…
Rustic and seasonal – this butternut squash tart is the perfect serving of creamy comfort.
José Pizarro shares his recipe for a silky civet of venison with ceps “Civet is…
This stunning salmon meen moilee recipe from Atul Kochhar is served with a crispy crab croquette for an extra flavour of the sea.
Fighting off an autumn cold? There’s no denying the effect wasabi can have on the respiratory system. Here, the flavours of salmon and wasabi are a perfect match
Sink your spoon into swirls of autumn with this creamy pumpkin and sage soup.
Fire up the frying pan! This stunning pan-roasted hake recipe from Julien Carlon of Cigalon is a delicate dish with perfectly balanced flavours.
Whilst Asian pumpkin is only available at Asian grocers and some supermarkets, but you can easily apply this recipe to any type of pumpkin or squash.
Tom Booton, Head Chef of Alyn Williams at The Westbury reveals his recipe for tender venison paired excellently with succulent flavours of autumn.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
An excellent starter course for any meal, this plate packs a palate punch both visually and in terms of taste.
This beef tenderloin dish from Andy McLeish is a real earthy delight, with vibrant butternut squash paired with beef, mushrooms and mild Treviso.
Adam Byatt serves this delicious venison loin recipe as a warm salad starter, but it could easily be scaled up to make a beautiful main course paired with mounds of creamy mashed potato.
Truffled heaven – Jun Tanaka’s orecchiette recipe combines French and Italian techniques for dazzling results.
Marinated fish, vegetables and herbs – this is Mediterranean cuisine at its finest.
Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out. Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
The firm flesh of bream in Nathan Outlaw’s recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas.
This autumnal roast pumpkin salad recipe from MasterChef presenter John Torode comprises meltingly soft pumpkin, curd cheese and roasted onions.