You may have noticed signs of autumn a little earlier this year. Leaves are changing colour and falling from trees, apples and brambles are ripening sooner, and more. If you’re thinking it all seems a little early, you’d be right.
It’s expected that 2025 will be the hottest year since records began back in 1884 in the UK, and this has led to signs of an early autumn. Google Trends is showing that Brits are ready to embrace autumn with searches for “autumn recipes” and “harvest recipes” evolving as breakout searches.
If you’re still clinging on to summer, don’t worry, it’s not officially over for a few weeks yet. But if you’re ready to enjoy the cooler weather, golden leaves and darker nights, Mimi Morley, Senior Recipe Development Manager at food box delivery service HelloFresh, has shared some warming recipes to get you in the spirit.
Mimi commented, “Autumn is such an incredible time of year. There are beautiful golden leaves, cosy nights in and most importantly, some incredible fresh fruit and vegetables. The best thing to do with the fresh produce is create some warming comfort meals that are packed with flavour.”
Autumnal Bacon and Butternut Mac and Cheese
A delicious take on a family favourite, packed with veg and flavour.
Ingredients:
- Butternut Squash
- Roasted Spice and Herb Blend
- Macaroni – 180 grams
- Sage – 1 bunch
- Breadcrumbs – 25 grams
- Mature Cheddar Cheese – 60 grams
- Vegetable Stock Paste – 10 grams
- Creme Fraiche – 150 grams
- Dijon Mustard – 10 grams
- Grated Hard Italian Style Cheese – 20 grams
- British Smoked Bacon Lardons – 90 grams
- Olive Oil for the Crumb – 2 tbsp
- Butter – 20 grams
- Plain Flour – 1.5 tbsp
- Water for the Sauce – 200 millilitres
Method:
- Roast: Cut butternut squash, toss with oil, spice blend, salt, and pepper. Roast at 240°C for 18-20 minutes.
- Cook: Boil and cook macaroni for 12 minutes and drain.
- Fry: Cook bacon lardons in a frying pan until golden.
- Crumbs: Mix chopped sage, breadcrumbs, and olive oil.
- Sauce: Melt butter, stir in flour, then gradually add water and veg stock. Simmer until thickened. Remove from heat, stir in crème fraiche, mustard, cheddar, and Italian cheese.
- Combine & Grill: Mix roasted squash and macaroni with the sauce. Transfer to an ovenproof dish, top with sage crumb, and grill for 2-3 minutes until golden.
Warm Pesto Roasted Autumn Veg Salad
Leave summer behind with a warming, filling take on a classic salad.
Ingredients:
- Potatoes – 450 grams
- Dried Oregano – 2tps
- Balsamic Vinegar – 12 millilitres
- Pesto – 32 grams
- Bell Pepper – 1 unit
- Baby Plum Tomatoes – 125 grams
- Courgette – 1
- Wild Rocket – 40 grams
- Greek Style Salad Cheese – 50 grams
- Sugar for the Dressing – ½ tsp
- Olive Oil for the Dressing – 1 tbsp
Method:
- Prep: Chop potatoes and add to a tray with oil, salt, pepper, and oregano.
- Roast: Roast at 220°C for 25-35 minutes.
- Char: Slice courgette and char in a frying pan for 3-4 minutes.
- Dressing: Mix balsamic vinegar, pesto, sugar, and olive oil.
- Finish Roasting: Add tomatoes to the tray with 5 minutes remaining.
- Combine & Serve: Add roasted potatoes, tomatoes, baby leaves and courgette to the dressing. Toss to coat and crumble cheese on top.
Double Cumberland Sausages and Parsnip Mash
A British favourite with a veg-filled twist for the perfect filling autumn meal.
Ingredients:
- Baking Potato – 1 large
- Parsnip – 3
- Garlic Cloves – 2
- Carrot – 3
- Dried Rosemary – 5 grams
- British Cumberland Sausages – 8
- Red Wine Jus Paste – 22 grams
- Water – 200 millilitres
Method:
- Prep: Preheat the oven to 220°C. Chop potatoes and parsnips into 2cm chunks. Trim and halve parsnips lengthways. Peel and keep garlic cloves whole.
- Boil: Boil potatoes, parsnips and garlic for 15-20 mins until tender.
- Roast: Halve carrots and cut into batons. Place on a tray, drizzle with oil, rosemary, salt and pepper. Place sausages on the same tray. Bake for 20-25 mins, turning halfway.
- Jus: Bring water to a boil in a small pan, stir in the jus paste, and simmer for 7-8 mins until thickened.
- Mash: Drain boiled vegetables, return to the pan, and mash with butter and milk. Season with salt and pepper to taste.
- Serve: Transfer sausages and carrots to plates, add the mash, and spoon over the jus.
Caramelised Apple Autumnal Crumble
For those with a sweet tooth, why not use some delicious, freshly picked apples for a British classic?
Ingredients:
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- Apples – 4
- Caster Sugar – 75 grams
- Ground Cinnamon – 15 grams
- Unsalted Butter – 60 grams
- Plain Flour – 75 grams
- Granola – 60 grams
- Creme Fraiche – 75 grams
Method:
- Prepare: Peel, core and chop the apples. Mix with cinnamon and half the caster sugar. Place in an ovenproof dish.
- Topping: Chop butter, mix with flour and remaining sugar until it resembles breadcrumbs. Stir in granola.
- Bake: Sprinkle topping over apples, sprinkle with reserved sugar. Bake at 220°C for 35-40 minutes until golden and bubbling.
- Serve: Let cool slightly and serve with crème fraîche.
Discover more warming meal ideas with our British recipes today.
