Good old autumn/winter recipes anyone?

[JennieAtkinson]

Just had apple crumble and ice cream for me and custard for OH. Delish.

[Hazel at the Hill]

except perhaps cherry jam. OH made me breakfast in bed today...I got cherry jam on top of homemade cheese and chilli bread. Hmmm.

Know what you mean - did fried egg sarnie for lunch today and used home sundried tomato bread. Not particularly good.

[lainey lou]

My current fave is to do a big roast platter on a sunday - chicken, spuds, sweet potatoes, parsnips, red onion and butternut squash, then whiz up all the leftovers into soup during the week. Depending what you add as seasoning (anything from salt & pepper to garden herbs to nutmeg) the soup can taste really quite different. I think it would work equally well without the chicken for any veggie folk too.

Claire

We do this too, the kids call the leftovers soup "soupa"!!

[Birdie Wife]

Big steaming bowl of favoursome lentil soup. Nigella's lemon risotto (don't have very often 'cos OH doesn't like risotto!!), crumble made with chopped tinned pears and lots of bilberries, with extra thick double cream.

Do I sound like that bint off the M&S food adverts?

[mandyballantyne]

One of my favoriate winter warmers is lentil shepards pie.

Lentils cooked up with garlic, onion herbs etc topped with mash and cheese then baked. Yum Yum think I know what I will be cooking tonight

[lainey lou]

Plum crumble and custard... YUM!

[Headfry]

Made beef stew and dumplings for Sunday nights supper.....yummy some left over for tonight!!!!

[Winged one]

A lot of my favourite freezer dishes are good winter warmers - shepherd's pie, lasagne, spaghetti bolognaise, lamb rogan josh.

I love fish pie in particular - just cover some smoked haddock with cold milk, bring to the boil, turn off heat and cover. Meanwhile, cut loads of brocolli into tiny florets and wash. Make a big pot of creamy mash (onions/spring onions chopped into this is nice). Flake the fish. Use the milk to make a white sauce. Put the fish, brocolli and white sauce into a lasagne type dish. Cover with mash. Add a topping of breadcrumbs if available, and a scattering of grated cheese (I like a good mature cheddar). Bake in the oven for 20-25 mins (treat as a shepherd;s pie at this stage). Can be frozen either before or after the oven (have done double batches with one for freezing, and have frozen leftovers from the eating one too).

And I love a good proper roast dinner in winter - we tend not to eat much red meat in summer (a certain amount but roasts tend to be chicken or pork) so a good roast beef or lamb goes down very well on a cold Sunday evening. Especially if there is some nice cheese in the house, with a lil drop of port....

[Birdie Wife]

Mmm roast pork, really good crackling, roast tatties and parsnips, apple sauce... *drool*

[lainey lou]

Cor you lot!!! You're making me hungry!

[Polly Fouracre]

Vegetable Crumble,(I don't use a recipe,just cook what you have)
Cut up winter veg, i.e. spud,swede,pumpkin,carrot,last of the courgettes,parsnips,tomatoes (tinned will do)
Saute in olive oil (and butter for a better flavour) add a bit of water and tomatoes,cook until almost tender,add crushed garlic,chopped garden herbs and cook until reduced to almost no water.
Turn out into a baking dish until cool and add crumble mix--plain flour,butter rubbed in to breadcrumb texture,add chopped nuts(whatever you have-or leave them out) grated cheese and spread over veg.
Put in a hottish oven 'til done.

[Birdie Wife]

One of my favourite stews is venison stew, I posted the recipe last year but here it is again...

Trim the bits of venison into bitesize chunks, removing any major bits of tough sinew, and toss in some seasoned flour. Take a red onion and cut it into wedges, leaving the root end on but remove the skin. Caramelise the wedges in a pan with some olive oil. Put the the wedges in a casserole pot. Add a bit more oil if necessary, then brown off the venison pieces in batches. Put them in the casserole with the onions and deglaze the pan with about 1/2 a glass of red wine or a splash of red wine vineagar. Not too much wine, as paradoxically it can actually dry out the meat, rather than make it juicier! Bubble that down, scaping all the caramelly goodness off the bottom of the pan, and chuck that in the casserole too. A squirt of tomato puree, a bit of chicken stock to almost (but not quite) to the top. Give it a bit of a mix and slow cook at about 130degC for 3 or 4 hours. Take out about 1/2 hour before you want to serve it and season to taste.

Serve with lots of mash to soak up the lovely gravy.