Warming Autumn Recipes

Autumn recipes are all about warming comfort food that gives you a big hug from the inside out.

From using the last of the summer ingredients to making comfort food for the cooler nights, Autumn is one of the best seasons to spend in the kitchen.

Here are our favourite recipes for Autumn including a wonderful chutney contribution from customer Mimi and a warming curry from Marketing Manager Hatty.

Apple & Cinnamon Crumble Cake 

Source: Delicious Magazine 

Sweet baked apples, warming cinnamon and crunchy almonds go into this gorgeous apple cake recipe. Then, it’s topped with a brown sugar crumble and pink lady apples. 


  • 400g Bramley apples, peeled, cored and cut into 1cm chunks
  • Finely grated zest and juice 1 lemon
  • 225g butter, softened, plus extra for greasing
  • 225g caster sugar, plus extra for dredging
  • 3 large free-range eggs
  • 225g self-raising flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 50g ground almonds

For the apple crumble topping

  • Knob of butter
  • 2 eating apples (we used pink lady), cored and sliced
  • 30g butter, chilled and cubed
  • 50g plain flour
  • 30g soft brown sugar
  • Pinch ground cinnamon
  1. Heat the oven to 180°C/160°C fan/gas 4. Toss the bramley apples with the lemon juice in a medium mixing bowl. In a larger mixing bowl, use an electric mixer to cream together the 225g butter, caster sugar and lemon zest until pale and fluffy. Beat in the eggs one at a time, adding 
a little flour with each.
  2. Using a large metal spoon, gently fold in the remaining flour and the cinnamon, baking powder and ground almonds. Drain the apple pieces well, pat dry with kitchen paper, then stir into the cake batter (discard any juice left in the bowl).
    Spoon the batter into the tin, gently level, then bake for 45 minutes.
  3. As soon as the cake goes in the oven, make the topping. Melt the butter in a frying pan, then add the sliced apples and cook for 2-3 minutes, turning, to caramelise. Leave to cool. In a bowl, rub the butter and flour between your fingertips to a coarse breadcrumb-like mixture. Stir in the sugar, cinnamon and a pinch of salt, then toss with the cooled apple.
  4. After the cake has had its 45 minutes in the oven, take it out, then sprinkle the crumble over the top and bake for 15-20 minutes. The cake is ready when the crumble topping is evenly golden brown and the cake feels firm to the touch.
  5. Cool in the tin for 10 minutes, then remove from the tin and put on 
a serving plate. Serve warm or leave to cool.

Mimi's Amazing Chutney 

Source: Customer Mimi 

Tomato, Chilli and Ginger Jam. This is a gorgeous, sweet preserve and makes a great gift. 


  • 50g ginger
  • 4 cloves of garlic
  • 4 red chillis
  • 25ml fish sauce
  • 750g cherry tomatoes
  • 400g sugar
  • 150ml red wine vinegar


  1. Put the ginger, garlic, chillis and fish sauce into a blender and whizz to puree.
  2. Place the puree into a saucepan with the tomatoes, sugar and vinegar and bring to the boil.
  3. Stir and simmer, uncovered for around 40 minutes, stirring regularly until thick and jammy. 
  4. Pour into sterilised jars, cover and allow to cool.

Jamie Oliver's Stuffed Roast Squash 

Source: Jamie Oliver 

“Celebrating beautiful seasonal veg, this stunning vegan main will make your guests feel really special when you bring it to the table. The fruity, nutty grain stuffing is seriously good with the sweet, roasted squash, while my fresh mint sauce makes it all sing. Next-level delicious. ”


  • 4 acorn squash , or onion squash (600-800g)
  • 1 large red onion
  • 100 g mixed fruit and nuts
  • 1 x 250 g packet of cooked mixed grains , such as spelt and wild rice
  • 1 big bunch of fresh mint , (60g)


  1. Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper.
  2. Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften.
  3. Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender.
  4. Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt.
  5. Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.

Hatty's Simple Beetroot Curry

Source: Marketing Manager Hatty

Warming and hearty, this is a simple dish to whisk together after a long day for all the family to enjoy.


  • 2 large beets
  • 2 onions, sliced
  • 1 Tsp chilli flakes
  • 15 curry leaves
  • 1/2 Tsp raw curry powder
  • 1/2 Tsp salt and pepper
  • 1/2 Tsp tumeric
  • 200ml coconut cream
  • 2 Tsp oil
  • Natural yoghurt and coriander to garnish 


  1. Blend all the ingredients together
  2. Simmer on a low heat for 10 minutes
  3. Serve with garnish and a rice or naan bread of your choice