autumnal

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150 millilitres vegetable oil

golden syrup

black treacle

dark muscovado sugar

pitted soft prunes (about 8 in number)

fresh ginger

cinnamon

ginger

allspice

cloves

ready-ground black pepper

fine sea salt

250 millilitres oat milk

plain flour

bicarbonate of soda

x 15 milliliters tablespoons warm water

regular cider vinegar

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onions

butter

pepper

tins of Swedish ansjovis

300 millilitres full fat milk

sea salt

potatoes

300 millilitres double cream

breadcrumbs (optional)

Here's what you need: sweet potatoes, olive oil, wild  mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives

Sweet Potato Mushroom Penne Recipe by Tasty

olive oil, divided

oz wild mushroom,

butter, divided

sage

chicken stock

¾ lb cooked penne, al dente

sherry wine vinegar

cheese,

salt,

pepper,

amaretti cookies, crushed, to serve

chives,

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Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.

Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.

Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.

In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.

Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.

Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.

Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.

Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.

Add the penne and mushrooms and coat evenly in the sauce.

Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.

Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.

https://vid.tasty.co/output/65437/landscape_480/1512178088

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Beef & stout stew with carrots

vegetable oil

beef,

onion, roughly chopped

carrots,

tbsp plain flour

Guinness

beef stock cube

sugar

bay leaves

thyme

Creamy parsnip mash, to serve (see recipe below)

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways

Roast tomatoes

tomatoes,

garlic cloves, sliced

tbsp balsamic vinegar

olive oil

Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Walnut caramel tart

caster sugar

whipping cream

shelled walnut half

Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.

Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.

To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.

Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Slow-braised pork shoulder with cider & parsnips

pork shoulder

celery sticks, roughly chopped

parsnips

cider

parsley

potato and greens

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.

Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

Moist, fruity pear, hazelnut and chocolate cake - try it warm with cream as a teatime treat

Pear, hazelnut & chocolate cake

blanched hazelnuts

self-raising flour

golden caster sugar

eggs

small, ripe Conference pears

dark chocolate

apricot jam

Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.

Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.

Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.

Dorset apple cake

unsalted butter,

light brown sugar

egg,

milk

Bramley

sultanas

Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.

Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.

Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.

Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.

Try a twist on traditional toffee apples - sugared, spiced and very very nice!

Spiced toffee apple cake

dates

light soft brown sugar

½ tsp baking powder

tbsp mixed spice

tsp vanilla extract

red apples

lemon juice

toffees

Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.

Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.

Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake – you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.

Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.

This dish makes the perfect ending to a relaxed dinner party, special yet stress-free

Spiced baked figs with ginger mascarpone

figs

tbsp butter

tbsp clear honey

brown sugar

tbsp orange juice

star anise

stem ginger

tbsp ginger syrup

tub mascarpone

Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.

When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

Top 11 autumnal recipes from across the web

The most viewed autumnal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Luscious Vegan Gingerbread | Nigell...

Jansson'S Temptation | Nigella'S Re...

Sweet Potato Mushroom Penne Recipe ...

Beef & stout stew with carrots

Roast tomatoes

Walnut caramel tart

Slow-braised pork shoulder with cid...

Pear, hazelnut & chocolate cake

Dorset apple cake

Spiced toffee apple cake

Spiced baked figs with ginger masca...

Top 11 autumnal recipes from across the web

The most viewed autumnal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Luscious Vegan Gingerbread | Nigell...

Jansson'S Temptation | Nigella'S Re...

Sweet Potato Mushroom Penne Recipe ...

Beef & stout stew with carrots

Roast tomatoes

Walnut caramel tart

Slow-braised pork shoulder with cid...

Pear, hazelnut & chocolate cake

Dorset apple cake

Spiced toffee apple cake

Spiced baked figs with ginger masca...

The most viewed autumnal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine