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.
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.
A proper, rustic Italian supper: chicken slowly cooked with a generous sofrito of onion, carrot and celery, then finished with tomatoes, olives, garlic and rosemary. Choose red wine for the Tuscan version, or white wine and mushrooms for the Roman one. Either way, the chicken turns tender and the sauce is made for mopping up with bread.
A Greek-inspired recipe from Chris Sherville (yes chef), these tomato keftedes are packed with ripe tomatoes, fresh herbs, feta and Parmesan, then fried until crisp and golden. A good way to make the most of tomatoes while they’re still in season.
You can use Kilner, Mason or Le Parfait jars but I’ve always had good results with our 400ml kimchi jars. Then you’ll end up with the equivalent of a 400gm can of tomatoes. Our 400ml jars are available for 90p each.