We want the recipes to be relatively simple, yet impressive; and we want the menu to focus on seasonal ingredients that our guests will love. It’s not difficult to tick all three boxes at this bountiful time of year. Having a fabulous dessert in the bag is also a boon, so we have chosen some of our favorite sweet recipes – a cheesecake and a panna cotta – both of which must be made ahead.
Warm salad of Jerusalem artichokes, wild mushrooms, spinach and crisp sage with a lemon aioli dressing
Warm salad of Jerusalem artichokes, wild mushrooms, spinach and crisp sage with a lemon aioli dressing
Serves 6 When preparing the Jerusalem artichokes, drop the peeled wedges into a bowl of cold water with a few slices of lemon to prevent them blackening. Ingredients:
500g Jerusalem artichokes, peeled and cut into wedges2 tbsp olive oil40g butterHandful of sage leaves500g mixed wild mushrooms, cleaned and sliced½ garlic clove, crushed150g baby spinach leaves
For the dressing:
For the dressing1 egg yolk½ garlic clove, crushedPinch of caster sugarPinch of saltJuice of 1 small lemon100ml light rapeseed oil
Method:
7-hour beer roast lamb with parsnip gratin
7-hour beer roast lamb with parsnip gratin
Serves 6-8 Marinating the lamb will enhance the flavour. If you don’t have time, simply roast as below with the same ingredients. Ingredients:
2.5kg (large) leg of lamb, part-boned and tied with string500ml pale or golden ale300ml chicken or lamb stock8 cloves garlic, skin on, bruised (bashed slightly)2 tbsp chopped rosemary, plus 3 rosemary sprigs2 tbsp olive oil1 bunch baby or young carrots, scrubbed, trimmed2 red onions, peeled, thickly sliced
For the gratin:
400ml crème fraîche200ml whole milkButter for greasing1kg parsnips, peeled and sliced into rounds100g Gruyère cheese, grated1 tbsp chopped rosemaryA good grating of nutmeg
Method:
Autumn salad of roast squash with serrano ham and manchego
Autumn salad of roast squash with serrano ham and manchego
Serves 6 This is a real crowd pleaser: simple, but substantial enough to serve as lunch for four. The squash and pumpkin seeds can be roasted a few hours in advance. Heat the squash through in a warm oven when needed or serve at room temperature. Ingredients:
600g butternut or coquina squash, peeled, deseeded and cut into cubes3 tbsp olive oil50g squash or pumpkin seeds½ tsp paprika150g sliced serrano ham2 handfuls of watercress, thick stems removed50g Manchego cheese, rind removed
For the dressing:
1 garlic clove, peeled and bruised (bashed slightly)2 tbsp sherry vinegar½ tsp Dijon mustardPinch of caster sugar4 tbsp extra virgin olive oil
Method:
Brined chicken with cider, pears and pumpkin
Brined chicken with cider, pears and pumpkin
Serves 4-6 Brining the chicken seasons it throughout and keeps it juicy after roasting. Serve this with mashed potato for a filling supper or peppery salad leaves for a lighter meal. Ingredients:
1 large, free-range chicken (about 2kg), untied, giblets removed10 shallots, halved and peeled4 fresh, small bay leaves5 thyme sprigs, plus extra leaves to serve50g butter, softened1 small pumpkin or round squash, deseeded and cut into wedges3 small pears, halved and cored2 tbsp olive oil150ml dry cider
For the brine:
200ml dry cider100g demerara sugar2 tbsp rock salt1 tbsp whole black peppercorns2 thyme sprigs3 fresh bay leaves, crushed
Method:
White chocolate, raspberry and cardamom panna cotta with figs
White chocolate, raspberry and cardamom panna cotta with figs
Serves 6 Easy yet elegant, slightly unusual and not too filling – this is a fabulous pudding to prepare ahead for a dinner party. Ingredients:
For the sauce200g fresh or frozen raspberries2 tbsp caster sugarJuice of ½ lemon
For the panna cotta:
650ml double cream325ml whole milk½ vanilla pod1 tbsp caster sugar4 green cardamom pods, lightly crushed180g white chocolate, chopped4 gelatine leaves3 ripe figs, to serve
Method:
Blackberry and sour cream cheesecake with a gingernut crust
Blackberry and sour cream cheesecake with a gingernut crust
Serves 10-12 Blackberries work wonderfully with the ginger base and the vanilla and soured cream filling, but you can use any fresh or frozen berries. Ingredients:
150g fresh or frozen blackberries2 tbsp caster sugar1 tsp plus 5 level tbsp cornflour200g gingernut biscuits70g unsalted butter, meltedPinch of salt750g full-fat cream cheese, at room temperature300ml sour cream, at room temperature175g caster sugarFinely grated zest of ½ lemon1 tsp vanilla bean pasteor extract5 large free-range eggs, at room temperature
Method:
