Shopping Cart (0)
Close
Autumn is a time to get back indoors and cook up some hearty meals
As the nights draw in, there’s nothing better than a kitchen filled with the smell of roasting roots and simmering pots. Autumn is when organic British vegetables are at their best: sweet carrots, earthy beetroot, golden pumpkins and hardy greens. These six vegetarian recipes use simple, wholesome ingredients and let the produce do the talking.
Tip: Buying seasonal, organic veg usually means better flavour and fewer food miles. Scrub rather than peel where you can. The skins of carrots, parsnips, beetroot and potatoes are tasty and keep more of the fibre.
1. Roasted Carrot & Parsnip Soup with Toasted Seeds
Serves 4 | Prep 15 mins | Cook 50 mins | Vegan
Roasting brings out the natural sweetness of the roots, so you need very little else.
Ingredients
- 500g organic carrots, scrubbed and chopped
- 400g organic parsnips, scrubbed and chopped
- 1 onion, quartered
- 3 tbsp olive oil
- 1 tsp ground cumin
- 3 garlic cloves, unpeeled
- 1 litre vegetable stock
- Salt and black pepper
- 2 tbsp mixed pumpkin and sunflower seeds, to serve
Method
- 1. Heat the oven to 200°C (180°C fan). Toss the carrots, parsnips, onion and garlic in the oil and cumin. Roast on a large tray for 35 to 40 minutes until soft and caramelised at the edges.
- 2. Squeeze the garlic from its skins into a large pan. Add the roasted veg and the stock, then simmer for 10 minutes.
- 3. Blend until smooth, adding a splash of water if it's too thick. Season to taste.
- 4. Toast the seeds in a dry pan for 2 minutes and scatter over each bowl.
2. Lentil & Root Vegetable Shepherd's Pie
Serves 6 | Prep 25 mins | Cook 1 hour | Vegan (using olive oil)
A hearty, family-friendly pie with a golden potato and swede topping.
Ingredients
Filling
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced
- 1 parsnip, diced
- 2 celery sticks, diced
- 3 garlic cloves, crushed
- 250g green or brown lentils, rinsed
- 2 tbsp tomato purée
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 750ml vegetable stock
Topping
- 700g potatoes, scrubbed and chopped
- 400g swede, peeled and chopped
- 3 tbsp olive oil or butter
- Salt and pepper
Method
- 1. Warm the oil in a large pan. Soften the onion, carrots, parsnip and celery for 8 minutes. Add the garlic and cook for a minute.
- 2. Stir in the lentils, tomato purée, vinegar, thyme and stock. Simmer for 30 to 35 minutes, until the lentils are tender and the mixture is thick. Season well.
- 4. Meanwhile, boil the potatoes and swede for 15 to 20 minutes until soft. Drain and mash with the oil or butter, salt and pepper.
- 5. Heat the oven to 200°C (180°C fan). Spoon the filling into an ovenproof dish, top with the mash and rough it up with a fork.
- 6. Bake for 25 minutes until golden and bubbling.
3. Roasted Beetroot, Kale & Walnut Salad
Serves 4 | Prep 15 mins | Cook 45 mins | Vegan
A vibrant salad that’s still warming enough for a chilly day.
Ingredients
- 600g organic beetroot, scrubbed and cut into wedges
- 2 tbsp olive oil
- 150g kale, stalks removed and leaves torn
- 50g walnuts, roughly chopped
- 1 tbsp maple syrup (optional)
Lemon-tahini dressing
- 2 tbsp tahini
- Juice of 1 lemon
- 1 small garlic clove, grated
- 3 to 4 tbsp water
- Pinch of salt
Method
- 1. Heat the oven to 200°C (180°C fan). Toss the beetroot in the oil and roast for 40 to 45 minutes until tender.
- 2. Massage the kale with a pinch of salt and a drizzle of oil for a minute or two, until it softens and darkens.
- 3. Whisk the dressing ingredients, adding water until pourable.
- 4. Combine the warm beetroot with the kale and walnuts. Drizzle with the dressing and finish with maple syrup if you like.
4. Pumpkin & Sage Barley Risotto
Serves 4 | Prep 15 mins | Cook 50 mins | Vegetarian (vegan without the cheese)
Pearl barley makes a nutty, wholesome alternative to rice and holds its bite beautifully.
Ingredients
- 500g pumpkin, peeled, deseeded and cubed
- 3 tbsp olive oil
- 1 leek, finely sliced
- 2 garlic cloves, crushed
- 250g pearl barley
- 1 litre hot vegetable stock
- 8 fresh sage leaves, shredded
- 40g vegetarian hard cheese, grated (optional)
- Salt and pepper
Method
- 1. Roast half the pumpkin with 1 tbsp oil at 200°C (180°C fan) for 25 minutes, until golden.
- 2. Warm the remaining oil in a wide pan. Soften the leek for 5 minutes, then add the garlic and the uncooked pumpkin. Roast half the pumpkin with 1 tbsp oil at 200°C (180°C fan) for 25 minutes, until golden.
- 3. Stir in the barley, then add the stock a ladleful at a time over about 35 minutes, until the barley is tender and creamy.
- 4. Mash the uncooked pumpkin lightly into the pot to thicken it. Fold in the sage and cheese, then season.
Note: barley contains gluten. For a gluten-free version, use short-grain brown rice and allow extra cooking time.
5. Brussels Sprout & Leek Pasta with Lemon & Toasted Breadcrumbs
Serves 4 | Prep 15 mins | Cook 20 mins | Vegan
Even sprout sceptics tend to come round when they’re shredded and sautéed with garlic.
Ingredients
- 300g wholewheat pasta
- 3 tbsp olive oil
- 300g Brussels sprouts, trimmed and finely shredded
- 2 leeks, washed and sliced
- 3 garlic cloves, sliced
- Zest and juice of 1 lemon
- Pinch of chilli flakes (optional)
- 50g wholemeal breadcrumbs
- Salt and pepper
Method
- 1. Cook the pasta in salted water according to the packet. Save a mug of the cooking water, then drain.
- 2. While it cooks, toast the breadcrumbs in 1 tbsp oil until golden. Set aside.
- 3. Heat the remaining oil and cook the leeks for 5 minutes. Add the sprouts and cook for 5 to 6 minutes more until lightly browned. Add the garlic and chilli for the final minute.
- 4. Toss in the pasta, lemon zest and juice and a splash of the pasta water to loosen. Season to taste.
- 5. Serve scattered with the breadcrumbs.
6. Leek, Potato & Mature Cheddar Gratin
Serves 6 as a side, 4 as a main | Prep 20 mins | Cook 1 hour 10 mins | Vegetarian
Pure comfort. Serve it with a simple green salad or steamed kale.
Ingredients
- 800g potatoes, scrubbed and thinly sliced
- 3 large leeks, washed and sliced
- 1 tbsp butter or olive oil
- 2 garlic cloves, crushed
- 300ml double cream or oat cream
- 150ml vegetable stock
- 1 tsp wholegrain mustard
- 80g vegetarian mature cheddar, grated
- Salt, pepper and a little nutmeg
Method
- 1. Heat the oven to 190°C (170°C fan). Soften the leeks in the butter for 6 to 8 minutes, adding the garlic for the last minute.
- 2. Warm the cream, stock and mustard in a small pan. Season with salt, pepper and nutmeg.
- 3. Layer the potatoes and leeks in a buttered dish, finishing with a layer of potatoes. Pour over the cream mixture.
- 4. Cover with foil and bake for 40 minutes. Uncover, scatter over the cheese and bake for another 20 to 25 minutes, until golden and a knife slides in easily.
- 5. Rest for 10 minutes before serving.
Bringing It All Together
Autumn cooking is forgiving. Most of these recipes work just as well with whichever roots are in your veg box that week: swap parsnips for carrots, swede for potato, or kale for cavolo nero. Make a big batch of soup or shepherd’s pie at the weekend and you’ve got lunches and dinners sorted for days.
Browse our range of fresh organic produce and wholefoods in store and online, and tell us which recipe becomes your autumn favourite!
