Autumnal recipes to celebrate National Food Month

October is National Food Month and here at Spicers, we don’t need to be told twice to celebrate all things food! Now the summer weather has been and gone and the cool dark evenings are here, it’s time to tuck into some warming home cooked meals. We’ve shared three of our favourite autumnal recipes below for you and your family to enjoy. Happy cooking (and eating!).

 

Butternut squash, Pumpkin & chilli soup

            Ingredients

    • 1kg butternut squash and pumpkin mix, peeled and deseeded
    • 2 tablespoon olive oil
    • 2 diced onions
    • 1 garlic clove, thinly sliced
    • 850ml hot vegetable stock
    • Chilli flakes (amount depending on your liking)
    • Crème fraiche, plus more to serve

Method

  1. Preheat your oven to 200C/180C fan/gas 6
  2. Chop the butternut squash into cubes and coat with 1 tablespoon of olive oil, then roast for 30 minutes until soft
  3. Fry the onions, garlic and chilli together in olive oil until the onions are completely soft
  4. Add the butternut squash and stock with the onion mixture, and blend until smooth
  5. Return to the pan and season with salt and pepper
  6. Serve the soup with a dollop of crème fraiche and some chilli flakes to enjoy

 

Slow cooker lamb stew

Ingredients

  • 1 chopped onion
  • 4 sliced carrots
  • 150g sliced mushrooms
  • 8 small potatoes, halved
  • 250ml chicken stock
  • 500g cubed stewing lamb
  • 1 tablespoon mint sauce
  • Salt, pepper and rosemary to season

Method

  1. Add all the chopped vegetables on the bottom of the slow cooker, place the lamb on top, add the stock and seasoning
  2. Cook on low for 6 hours, stirring occasionally
  3. Add 2 tablespoon of mint sauce before serving with crusty bread and butter.

 

Veggie chilli con carne

Ingredients

  • 400g pack of oven roasted Mediterranean vegetables
  • 400g of kidney beans in chilli sauce
  • 400g of tinned tomatoes
  • Chilli flakes and cayenne pepper to taste

Method

  1. Preheat the oven to 200C/180C fan/gas 6
  2. Cook the oven roasted vegetables in a roasting dish for 25 minutes
  3. Add the tomatoes and kidney beans to a hot pan, and mix in the cooked vegetables and season with chilli flakes and cayenne pepper to your liking
  4. Serve over a bed of hot rice and tuck in!

 

You may also be interested in reading:

Healthy Halloween Treats
Halloween for Foodies

 


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