october

Looking for a veggie midweek meal? Try our vegetarian celeriac steak recipe for a super easy low calorie meal for three

Celeriac steak with salsa verde

celeriac 1, peeled

unsalted butter 25 grams

vegetable oil 1 tbsp

garlic 2 cloves, bashed

thyme a few sprigs

white wine 100 milliliters

vegetable or chicken stock 150 milliliters

kale 100 grams

parsley

mint a small bunch, finely chopped

baby capers 1 tbsp, rinsed and finely chopped

Dijon mustard 1 tsp

red wine vinegar 1 tbsp

olive oil 3 tbsp

Make the most of this versatile vegetable by topping with spiced lamb mince, pine nuts and feta in this crowd-pleasing Mediterranean dish

Greek lamb-stuffed courgettes

courgettes 6, halved lengthways

olive oil 4 tbsp

lamb mince 500 grams

onion 1, finely chopped

garlic 4 cloves, finely chopped

cinnamon 1 tsp

oregano ½ tsp

tomatoes

raisins 100 grams

pine nuts 60 grams, toasted

feta 100 grams, crumbled

mint leaves

Executive chef Calum Franklin shares some reimagined British classics from the menu at Holborn Dining Room, including this beetroot and gin cured salmon. This recipe is super quick and serves as a perfect dinner party starter

Beetroot And Gin Cured Salmon

salmon 1 boneless and skinless side

beetroot 300 grams, washed and peeled

demerera sugar 400 grams

table salt 300

black pepper 1 tsp

limes 3, zested

juniper berries 2 tsp, crushed

wholegrain mustard 3 tbsp

gin 150 milliliters

white wine vinegar 50 milliliters

caster sugar 2 tbsp

cucumber 1, thinly sliced

Beetroot and gin cured salmon

This epic vegetarian entertaining recipe is perfect for when the relatives descend on your home for the holidays. Using Jus-Rol croissant dough from the can reduces the faff and we've even included a video to help you on your way

Squash and ricotta croissant wreath

butternut squash 750 grams, sliced

sage a bunch, finely chopped

olive oil

nutmeg a grating

garlic 2 cloves, crushed

croissant dough 2 x 360 grams cartons

Check out our vegetarian recipe for crunchy filo-baked fresh figs stuffed with peppered goat’s cheese. This recipe makes an awesome little nibble or starter that’s really easy to make

Filo-baked fresh figs stuffed with peppered goat’s cheese

figs 6, large

grams,

black peppercorns 2 tsp, ground

butter 50 grams, melted

filo pastry 6, large sheets

chives a few, snipped

Check out our quick and easy celeriac purée. This creamy purée makes the perfect accompaniment to a charred steak. Thin down any left-over purée with a little vegetable or chicken stock to make a wonderful soup

Celeriac purée

vegetable oil ½ tbsp

(about 750 grams), peeled and cut into 2cm dice

double cream 150 milliliters

Check out our vibrant baked falafel recipe with beetroot. This easy veggie recipe is simple to make and ready in an hour

Baked beetroot falafels

bunch, stalks finely chopped, leaves picked

greek yogurt 3 tbsp

garlic ½ a clove, crushed

lemon ½, juiced

tomato

cucumber

red onion ½, finely chopped

cumin 2 tsp

baking powder ½ tsp

lemon 2 tsp of juice

plain flour 4 tbsp

sesame seeds 1 tbsp

spray oil

A treat in its own right, or perfect as a side to a sumptuous Sunday roast. It could even be an indulgent toast topper!

Buttered leeks with pangritata

leeks 3 large, washed

salted butter 80 grams

white breadcrumbs 50 grams

rosemary 1 sprig, leaves

thyme 1 sprig, leaves

hazelnuts 50 grams, finely chopped

olive oil 1 tbsp

garlic 1 clove, crushed

Loaded with crispy texture and fresh flavour, this Asian-style noodle salad is a sure-fire hit. 

Mango and prawn noodle salad with miso dressing

mango, stoned, peeled, finely chopped

tbs miso paste

mirin seasoning

tsp sesame oil

raw prawns, peeled leaving tails intact, deveined

pkt soba noodles

lebanese cucumbers,

firm mangoes, stoned, peeled, cut into wedges

spring onions, thinly sliced lengthways

red chilli, seeded, thinly sliced

(80 milliliters) rice wine vinegar

https://youtube.googleapis.com/v/D5M72IRiGv8

Start by placing the chopped mango, miso paste, mirin seasoning and one teaspoon of the sesame oil in a blender and blend into smooth.
Place half a cup of the miso mixture in a bowl with the prawns, toss to combine. Cover with plastic wrap and place in the fridge for 30 minutes to allow the flavours to develop. Meanwhile, cook the noodles following package direction, drain and then refresh under cold water.&nbsp;
Heat a little oil in a nonstick frying pan over medium high heat at half the prawn mixture and cook turning for four minutes or until the pawns are lightly charred and cooked through. Repeat with the remaining oil and prawn mixture. Combine the reserved mixture with vinegar in a separate bowl. To assemble the salad, arrange the noodles, cucumber, mango wedges and chilli on a large serving platter. Pour over half the dressing and gently toss to combine. Top with the prawns and drizzle with extra dressing to serve. This is a great fresh salad for when you have friends over.


This speedy salmon pasta is a deliciously easy midweek meal. Sprinkle with basil for a burst of fresh flavour. 

Salmon and snow pea penne

coles penne

snow peas, trimmed, halved diagonally

coles tasmanian salmon portions skin off

tub coles basil pesto dip

basil leaves, to serve

This leek fondue linguine recipe is vegetarian, quick and easy to make, but feels really comforting

Leek fondue linguine

large,

white wine 60 milliliters

crème fraîche 6 tbsp

linguine 400 grams

lemon ½

Make the most of beetroot in this earthy hummus recipe, ready in 10 minutes for a last-minute entertaining idea

Beetroot hummus

garlic clove

tahini 3 tbsp

lemon 1½, juiced

flatbreads and crackers to serve (optional)

This marinated chicken dish is a flavour sensation. Served with an orange and tarragon salsa, it’s an easy way to take chicken to the next level. 

Luke Mangan’s marinated chicken with orange and tarragon salsa

lemon, rind finely grated

orange, rind finely grated

thyme, leaves picked, finely chopped

(80 milliliters) extra virgin olive oil

slow hills free range rspca approved chicken breast fillets

tbs port or orange juice

currants

oranges, peeled, segmented reserving juice

tbs chopped tarragon or basil

tbs drained baby capers

shallot, finely chopped

tbs extra virgin olive oil

tsp white wine vinegar

Try these tasty salmon Wellingtons for a delicious seafood dish. They’re paired with a tangy cos salad. 

Curtis Stone’s salmon wellingtons

butter

brown onion, finely chopped

garlic cloves, crushed

pkt coles australian baby spinach

cream cheese

(20 grams) finely grated parmesan

(20 grams) panko breadcrumbs

puff pastry, thawed

(about 115 grams each) coles tasmanian skin off salmon portions

coles australian free range egg, lightly whisked

tbs dijon mustard

lemon juice

(60 milliliters) extra virgin olive oil

baby cos lettuce, leaves

Try these tasty Greek-inspired burgers for your next barbecue. They’re loaded with Mediterranean flavour from haloumi, spices and a green olive dip. 

Lamb Greek salad burger

coles australian lamb mince

(35 grams) stale breadcrumbs (made from day-old bread)

haloumi, coarsely grated

oregano

tsp ground paprika

green olive dip

lebanese cucumbers, thinly sliced

peppers

tomatoes,

red onion, thinly sliced

tbs red wine vinegar

tbs oregano

Shake up your regular menu with these Moroccan-spiced lamb cutlets. Served with a tangy salsa verde, this recipe packs a flavour punch. 

Luke Mangan’s Moroccan-spiced lamb cutlets with salsa verde

(45 grams) moroccan seasoning

(250 milliliters) extra virgin olive oil

coles australian lamb cutlets

flat-leaf parsley, leaves picked

mint, leaves picked

basil, leaves picked

anchovy fillets, chopped

garlic

red chilli, seeded, coarsely chopped (optional)

tbs lemon juice

Topped with spiced lamb and mint haloumi, these delicious pizzas are on the table in less time than it takes to order takeaway. 

Spiced lamb and haloumi pizzas

bread

(90 grams) sundried tomato pesto

(40 grams) pine nuts

tsp smoked paprika

allspice

coles cypriot mint halloumi, sliced

baby rocket leaves

red onion, halved, thinly sliced

red radishes, thinly sliced

Topped with a tasty caper gremolata, this fresh-tasting tuna puttanesca makes for an easy lunch or dinner. 

Top 40 october recipes from across the web

The most viewed october recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Celeriac steak with salsa verde

Greek lamb-stuffed courgettes

Beetroot And Gin Cured Salmon

Squash and ricotta croissant wreath

Filo-baked fresh figs stuffed with ...

Celeriac purée

Baked beetroot falafels

Buttered leeks with pangritata

Mango and prawn noodle salad with m...

Salmon and snow pea penne

Leek fondue linguine

Beetroot hummus

Luke Mangan’s marinated chicken wit...

Curtis Stone’s salmon wellingtons

Lamb Greek salad burger

Luke Mangan’s Moroccan-spiced lamb ...

Spiced lamb and haloumi pizzas

Tuna penne puttanesca with caper gr...

Sticky teriyaki chicken with mixed ...

Spring potato salad

Sweet potato salad with black beans...

Traditional potato salad

Lamb meatballs with couscous and tz...

Curtis Stone’s herb-roasted chicken...

Curtis Stone’s spanakopita slice

Korean-style ginger beef

Air fryer curry beef kebabs

Basic chocolate brownie

Red velvet cheesecake swirl brownie

Leek and parmesan risotto

Jerusalem artichoke risotto

Squash, sage and chestnut layer cak...

Grilled mackerel with Korean chilli

Lamb kleftiko

Smoky guacamole

Roasted butternut squash with pesto

Sweet potato linguine with vegan pu...

Perfect mushroom risotto

Vegan risotto with mushroom and lee...

Easy mushroom stroganoff

The most viewed october recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine