Saturday, October 19, 2024 |
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Autumn is here, and with it comes the promise of comfort food that actually does what it says on the tin – warms you to your very core. Think slow-cooked beef brisket, gently braised in beer and herbs, or a shepherd's pie that goes all out, adding lamb shank to the usual mince for a dish that's as rich as it is restorative. For dessert, there's a spiced quince and cobnut crumble – because why wouldn't you finish a meal on a high note? If that's not enough to tempt you, how about a beef pie laced with wild mushrooms and red wine, or a curry so fragrant it practically sings the praises of the season? Whichever way you slice it, this is comfort food at its best, and you'll find yourself grateful for it when the wind starts to howl.
If you're looking for the perfect wine to accompany all this autumnal joy, Rosamund Hall is here to remind us that Malbec isn't all about Argentina. Yes, our South American friends might have put it on the map, but Malbec's spiritual home is in southwest France, where winemakers are producing lighter, fresher versions with less oak and more balance. Hall's picks are a great way to explore this revival – ideal for pairing with roast duck, squash risotto or anything else rich enough to merit opening a bottle of something red and a little bit special.
Speaking of kitchen heroes, tinned tomatoes are back in the spotlight. No longer the forlorn cousin of their fresh counterparts, they deliver a concentrated summer punch that lasts all year. They're versatile, nutritious and, crucially, they save time and money. Whether it's a quick pasta or a slow-cooked ragu, these little red gems are your secret weapon. We've got five mouthwatering recipes, including a slow cooker Neapolitan ragu and an easy skillet lasagne. Time to stock up, I'd say.
Meanwhile, Dame Prue Leith has been reflecting on her future on The Great British Bake Off – and no, she doesn't fancy hanging around until her 90s, despite her love for the show. At 85 next year, she's earned the right to a summer holiday, but was persuaded to stay on a little longer, with more time off and, brilliantly, scheduled nap breaks. Leith is also juggling other projects, from her new cookbook Life's Too Short To Stuff A Mushroom to walking the runway at London Fashion Week in a black latex dress. You've got to hand it to her – she's still taking on new challenges and doesn't show any signs of slowing down.
Her latest cookbook is full of the kind of recipes you'll actually make, not just admire. Take her scrambled eggs – done in seconds, still slightly runny, and served on crunchy sourdough toast with a cheeky smear of Marmite and a handful of rocket. Or her grilled lamb chops with toum, a garlicky Lebanese sauce, and a fresh herb salad. And let's not forget the showstopper: dark chocolate and orange trifle, layered with Swiss roll soaked in orange liqueur, rich chocolate mousse, custard, and cream, all topped with shaved chocolate. Forget moderation – this is indulgence done right.
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Eight delicious recipes for a comforting autumn dinner |
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As the nights draw in and the chill sets deep, turn to these recipes for ultimate autumn comfort. From slow-cooked beef brisket to spiced quince crumble, these dishes are here to warm you through, one hearty mouthful at a time, says Hannah Twiggs |
When I think of autumn and winter food, shepherd's pie is one of the dishes that springs to mind straight away, but when it's this good, don't wait for when the clocks go back. This is the perfect family dinner for any day of the year. What's not to love? Golden brown crispy mash with a beautiful lamb filling in a rich sauce… is there anything more comforting and warming than a good shepherd's pie? It's a true British classic.
Now we have all had a bad shepherd's pie, most probably in school (must try harder). But when made with love, care and attention, it becomes a thing of beauty. And what makes this my ultimate shepherd's pie is that I don't only use lamb mince but I also add slow-cooked lamb shank, which takes it to another level. But please don't feel you have to use lamb shank – you can just add extra lamb mince and it will still be an ultimate winner.
Ingredients:
For the lamb shank:
2 lamb shanks
1 red onion, skin on and roughly chopped
1 carrot, roughly chopped
1 stick of celery, roughly chopped
2 garlic cloves, skin on and lightly crushed
3 sprigs of fresh rosemary
3 springs of fresh thyme
350ml red wine
500ml lamb stock
For the filling:
500g minced lamb
2 carrots, diced
2 onions, diced
2 sprigs of fresh rosemary, roughly chopped
2 tbsp of tomato puree
2 tbsp of Worcestershire sauce
1 tbsp of plain flour
350ml red wine
350ml lamb stock
For the mash:
1kg potatoes
25g butter
50ml milk
Method:
1. Place a large ovenproof deep dish over a high heat and get it hot. Add a splash of oil and fry the lamb shanks for around 7-10 minutes or until nice and golden on all sides. Then add the onions, carrots, celery, garlic, herbs and season. Pour in the red wine and reduce for a couple of minutes. Add the stock. You want enough to cover the lamb, so top up with water if needs be, and bring to a boil. Pop a lid on leaving a small gap and place on the middle shelf of a preheated oven set at 160C for 2-3 hrs until super tender and falling off the bone. Once done, leave to one side.
2. In another large ovenproof deep dish over a high heat add a splash of oil and fry the minced lamb for 10 minutes. You want to get it nice and golden, then remove and pop to one side.
3. In the same dish, add a little more oil then add the carrots, onions, rosemary and cook over a low heat for 15 minutes, giving it a stir every so often.
4. Return the mince and any juices back to the dish, add the tomato puree and cook out for a minute.
5. Next, add the Worcestershire sauce and the flour and give it all a good mix. Turn up the heat right up. Add the wine and reduce the heat by three-quarters. This should take around 5 minutes and you'll see it get nice and thick.
6. Add the stock, bring to the boil then put a lid on. Lower the heat to the lowest setting and simmer for 1 hour, stirring occasionally.
7. While the meat cooks, make your mash. Peel your potatoes and chop into large chunks. Place into a pan of boiling water for around 15 minutes until cooked through and soft. Drain and place into a pan with the milk and butter and mash until smooth. Set aside.
8. Once the hour is up turn off the heat and allow to rest while you take the lamb shanks and remove the meat off the bone then add to the dish. Give everything a good stir and check for seasoning. Top the filling with mash and pop into a preheated oven set at 200C for 30 minutes or until golden brown. Serve with a mounting of peas and lots of beetroot or pickled red cabbage.
Get the other recipes here |
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