A good plate of bangers and mash is hard to beat, and this recipe from Delia Smith gives the classic a little extra with sweet caramelised red onions and mustard mash.Our Traditional Pork sausages or chipolatas would be just the thing for this, but we have plenty of other flavours to choose from if you fancy trying something different.
If mustard isn’t for you, leave it out and try mixing a dollop of horseradish into the mash instead for a little kick.
Adapted from Delia Smith’s Bangers with Caramelised Red Onions and Mustard Mash, using fresh potatoes and Ben’s sausages.
Colcannon is a traditional Irish dish of mashed potatoes and greens, and this recipe from our friends at Riverford makes a comforting side for a plate of Ben’s Traditional Pork sausages.
You can use spring greens or kale in place of the cabbage, depending on what you have to hand. If you’re short on time, simply leave out the baking and serve it straight away.
Recipe from Riverford.
There’s nothing quite like a cottage pie when the evenings draw in. This vegetarian version from our friends at Riverford makes good use of lentils and mushrooms for a hearty filling, with plenty of flavour and texture.
The mash is worth a mention too. Mixing ordinary potatoes with sweet potatoes gives it a lovely colour and a little sweetness, while keeping the mash smooth and fluffy. It’s a simple trick you can use whenever you fancy a change from your usual topping.
Serve with some seasonal greens for a comforting autumn supper.
Recipe from Riverford.
A good mash doesn’t have to start with potatoes. This recipe from Yotam Ottolenghi brings together sweet roasted squash, savoury miso, chilli and a little cinnamon. It would be rather good alongside our sausages, particularly the Pork and Pumpkin, and makes a lovely side dish for a roast, too.
Recipe by Yotam Ottolenghi, originally published in The Guardian.
Pumpkin pie often brings to mind a sweet Thanksgiving dessert, best eaten under a generous cloud of cream. Chris Sherville takes it in a different direction with this savoury Greek-inspired version: roasted pumpkin or squash, warming spices, chickpeas, almonds and herbs, all tucked into crisp, golden filo. A little honey and mint finish it beautifully. It’s a lovely way to make the most of a squash harvest, and just as welcome for lunch as it is at supper.
I’ve left out the feta mentioned in your draft because it isn’t in the recipe ingredients.
Some dishes are worth taking your time over. Fabada Asturiana is a rich, slow-cooked bean stew from Asturias, where creamy beans take on the flavour of smoked chorizo, morcilla, panceta and saffron. It’s a hearty dish for a long lunch, and even better made the day before. This recipe comes from Monika Linton’s Brindisa: The True Food of Spain, shared with permission.
Good bread deserves a second outing. This comforting savoury bake layers bread with caramelised onions, herbs and cheese, then lets everything soak up a rich egg and cream mixture before it goes in the oven. It’s a lovely way to use up odds and ends of bread, cheese and herbs, and a handy dish to prepare the night before when you’re feeding a crowd. Serve it warm with a crisp, fresh salad.
When the evenings turn chilly, this creamy smoked salmon linguine makes a lovely supper without the wait for a slow-cooked dish. Chris Sherville’s recipe pairs our new Ben’s Farm Shop smoked salmon with lemon, Parmesan and a little garlic for a fresh, satisfying bowl of comfort. Finish with peppery rocket or parsley, and bring it straight to the table.
Brisket is exactly the sort of cut that rewards patience. Give it Guinness, black treacle and a few hours of gentle cooking, and what starts as a relatively inexpensive piece of beef becomes meltingly tender, dark and ridiculously rich. The Guinness and treacle mellow into a deep, glossy sauce, while the oven does most of the work. Chris Sherville’s recipe is proper autumn and winter comfort food, best served with buttery mashed potato and seasonal greens.