Autumn Recipes

Autumn is a time where great root vegetables and meats are in season. It’s also a time when you might be pining for summer and returning home to the comfort of your fire, especially after going on one of our recommended walks! Here are two hearty, healthy recipes to make you forget about the darkening nights.


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Chicken & Leek Pie with Sweet Potato Chips

• 1 large sweet potato, cut into chunky chips
• Olive oil
• 2 chicken breasts, chopped into bite-size chunks
• 1 leek, ½ chopped very finely, half chunky
• 1 carrot, chopped
• 225ml low-sodium chicken stock
• 2 tsp wholegrain mustard
• 85g light soft cheese
• 2 tbsp chopped tarragon leaves
• 1 sheet puff pastry

1. Heat oven to 200C/180C fan/gas 6.
2. Toss the sweet potatoes in a tray with 2 tsp of the oil, black pepper and sea salt. Place in the oven for 30-40 mins, until golden and crisp.
3. Meanwhile fry the chicken in a teaspoon of olive oil until browned, remove from the pan and set aside. Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
4. Place the mixture in an ovenproof dish. Place puff pastry over dish and cut to size. Pierce with fork sporadically to allow pasty to cook through. Brush with milk.
5. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.



Apple Crumble with Pecan and Vanilla Topping.

• 250g of plain flour
• 170g of butter
• 110g of pecan nuts
• 110g of almond, ground
• 110g of Demerara sugar
• 4 drops of vanilla extract
• Cinnamon

• 4 Granny Smith apples
• 50g of butter
• 50g of sugar

• Custard to serve


1. To make the apple crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor (you may want to warm the butter to make it easier) and blend until the mixture becomes breadcrumbs. This can also be done by hand, as I did, which means you are able to keep larger chunks of pecans.
2. Spread out the crumble on a baking tray and put it in the oven for 30-40 minutes, mix every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
3. To make the apple filling, peel and core the apples then cut them into even-sized pieces about 3-4cm wide. Fry apple pieces in butter on a medium heat. Cook gently for 5 minutes until the apple is just becoming tender, then the sugar and continue cooking for a further 8-10 minutes if needed.
4. Spoon the filling into an ovenproof dish and sprinkle liberally with the crumble topping. Bake for 10-12 minutes before serving with hot custard.


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