Autumn Recipes.

Autumn is drawing in….

As the days start to grow shorter and the cold weather starts to bite we thought we would like to share some of our favourite ways to keep warm.

The lock down of the past few months has given us all more time in the kitchen and what better way to promote our brand new tea towels than to give you all a reason to use them!

Here are a few recipes we have been enjoying recently. Do try them, take pictures and send them to us so we can share them!


Butternut and peanut butter soup: (serves 6 to 8)

1 butternut squash                        
1 tbsp olive oil
1 large onion
1 small chilli, or to taste
3cm piece of ginger
1 clove of garlic
1 litre of vegetable stock
227g of peanut butter
Juice of 1 lime
3 tbsp coriander
Salt & pepper

Peel, deseed and cut the squash into 3cm chunks.
Peel and chop the onion.
Heat the oil in a large, saucepan and then sweat the onion until translucent. Add the chilli, ginger and garlic. Cook for a couple of minutes more.
Add the squash, salt and pepper and cook for 5 minutes.
Add the stock, bring to the boiling simmer for about 20 minutes, until the squash is soft enough to easily mash with the back of a spoon.
Add the peanut butter and whiz with a stick blender until smooth.
Taste and adjust seasoning.

This recipe is from the wonderful: “River Cottage Everyday” by Hugh Fernley-Whittingstall 


Mushroom Risotto: (serves 4)

1 white onion
2 cloves of garlic
200g chestnut mushrooms 
A handful of dried porcini
100g of green beans
4 cups of Arborio Risotto rice
1.5 litres of vegetable stock
1 large glass of white wine
40g grated parmesan

Chop the dried porcini mushrooms into small bits and put in a pan to soften and rehydrate with the vegetable stock. Keep on the hob at low heat so it’s warm.
Peel and chop the onion in small cubes (around 1 cm). 
Start by frying the onion in a heavy bottom pan with a splash of olive oil, add the crushed garlic, add salt and pepper to taste and stir at medium heat until golden.
Add the roughly chopped chestnut mushrooms and the green beans cut into pieces (around 3cm). Stir for 4 minutes.
Add the rice and stir until coated with the olive oil and mixed with the rest of ingredients, at this point start ladling in the vegetable stock, let it cover the rice and keep on adding as and when it is absorbed, lower the heat and don’t let the rice dry. 
Add the wine between the first and second ladling of the stock.
After about 20minutes the rice should be ready, soft and creamy that is, and you should have no more stock left.
Add the parmesan cheese, stir it in well, cover the pan and let it rest off the hob for 5 min.
That’s it!  Enjoy!
You can add a drizzle of olive oil, a bit of grated cheese and a few mixed herbs to decorate when you serve.

Pear and almond cake:

20cm springform cake tin
3 Pears
325g butter
220g sugar
4 eggs
150g plain flour
150g ground almonds
3tsp baking powder


Line the base of the springform with baking paper and heart the oven to 170C/150C Fan.Heat 25g of butter with 1tbsp of sugar. Quarter the pears and cook gentle to caramelise them.
Cream 300g of butter with the sugar.
Add the eggs, one at a time, with a tablespoon of flour to stop the mixture splitting.
Add the remaining flour, ground almonds and baking powder. Mix until smooth. Add and mix in the juice from the cooked pears.
Pour the mixture into the springform and then arrange the pears over the top of the mixture.
Place in the oven for 35-40 minutes. Use a knife to check if the cake centre of the cake is cooked. If not return to the oven for 10-15 minutes more.
Allow to cool on a wire rack and enjoy!

This recipe has been adapted from the wonderful: “River Cottage Everyday” by Hugh Fernley-Whittingstall