Comfort and joy: Delicious dishes for cold autumn days
THESE classics are perfect for when the temperature starts to drop.
These classics are perfect for when the temperature starts to drop
Cinnamon doughnuts
Serves: 12
Preparation time: 1½ hours
Cooking time: 24 minutes
300g (10½oz) plain flour, plus extra for the surface and tray
A sachet of fast-action dried yeast
A pinch of salt
30g (1oz) golden caster sugar
160ml (5¾fl oz) whole milk
60g (2oz) melted butter
1 egg
Vegetable oil, for deep frying
100g (3½oz) caster sugar
1 tsp ground cinnamon
150g (5¼oz) strawberry jam
Sift the flour into a large bowl then mix in the yeast, salt and golden caster sugar.
Gently warm the milk (it just needs to be tepid) then fold it into the flour with the melted butter and egg. Do not add all the milk to start with, as you are looking for a tacky-to-the-touch dough.
Knead for 2 minutes then cover with a tea towel and let it rise for 30 minutes.
Knead the dough on a lightly floured surface for 5 minutes then divide into 12 even-sized balls. Put them on a lightly floured tray, cover with a tea towel and leave to rise for another 30 minutes.
Heat the oil in a large pan to 170°C/325°F. Very carefully place the doughnuts 1 at a time into the oil and fry for 1-2 minutes until golden brown on each side. Remove and place on a piece of kitchen towel.
Mix the caster sugar and cinnamon on a plate then roll the doughnuts in the mixture until fully covered.
Using the end of a teaspoon, make an opening in each doughnut, push it halfway in then roll the end around a little to create a space in the centre so that you can get more jam in.
Put the jam into a piping bag and snip the end off. Place the end of the bag into the opening of each doughnut and fill until just oozing out. These are best served fresh.
Shepherd’s pie
Serves: 6
Preparation time: 30 minutes
Cooking time: 4½ hours or overnight
3 onions, peeled
3 carrots, peeled and trimmed
4 celery sticks
2 sprigs of thyme
3 sprigs of rosemary
1½kg (3¼lb) lamb shoulder
2 tbsps olive oil
Salt and pepper
1 tbsp flour
250ml (8¾fl oz) red wine
750ml (1 pint 6½fl oz) beef stock
1½kg (3¼lb) Maris Piper potatoes
75g (2¾oz) butter
100g (3½oz) grated Cheddar cheese
50g (1¾oz) finely grated Parmesan cheese
50g (1¾oz) breadcrumbs
1 tbsp olive oil
200g (7oz) fresh peas
Preheat the oven to 170°C/ 325°F/gas mark 3.
Line a roasting tray with foil, overlapping the sides, then a large piece of baking paper.
Roughly chop 1 onion, 1 carrot and 1 celery stick. Place on the tray with 1 sprig of thyme and 1 sprig of rosemary.
Place the lamb on top, rub with 1 tbsp of oil and season.
Seal the lamb tight with the overlapping foil and slow roast for 4 hours or overnight at 100°C/215°F/gas mark ¾ if you have the time.
Chop the rest of the onions, carrots and celery into small dice. Sauté for 8-10 minutes until just colouring and aromatic, over a medium heat, with the rest of the oil, thyme and rosemary stripped from the stalk.
Stir the flour into the vegetables and cook for 2 minutes. Turn the heat up high, add the red wine and boil for 2 minutes.
Add the beef stock, bring to the boil then turn down to medium and reduce the sauce by ½ – it should have a nice, rich gravy consistency.
Remove the lamb shoulder from the oven and cool for 10 minutes.
Remove the bones, fat and any sinew from the lamb then, using 2 forks, pull it apart until shredded but there are still some meaty chunks.
Fold the lamb into the gravy pan and allow the liquid to be absorbed a little. Spoon into an ovenproof baking tray and leave to rest – this will make it much easier to spread the mash on top.
Peel the potatoes and cut into large, even pieces. Place in a saucepan and just cover with water. Bring to the boil then simmer for about 15 minutes until tender.
Drain well then place back in the pan on a low heat. Allow to steam dry for 2 minutes then remove from the heat and add the butter. Mash until smooth then add ½ the Cheddar and season well.
Spread evenly over the lamb.
In a bowl, mix the remaining Cheddar, Parmesan, breadcrumbs and olive oil.
Sprinkle the mash on top evenly and bake for 30-40 minutes until golden. Serve with steamed peas.
Fish finger sandwiches with lime and crème fraîche tartare sauce
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
500g (1lb 1¾oz) cod or haddock loin
2 eggs
A splash of milk
A good pinch of salt, plus extra for the fish fingers
100g (3½oz) panko breadcrumbs
½ tbsp ground turmeric
30g (1oz) flour
100g (3½oz) pickled cornichons (baby gherkins)
50g (1¾oz) pickled onions
A handful of dill
A handful of parsley
100g (3½oz) mayonnaise
75g (2¾oz) crème fraîche
Juice of 1 lime
50g (1¾oz) baby capers
A good grind of black pepper
Vegetable oil, for deep frying
8 bloomer bread slices
100g (3½oz) watercress
Cut the cod or haddock into 16 small finger slices.
Beat together the eggs with the milk and salt.
In another bowl, mix the breadcrumbs with the turmeric.
Lightly dust the fish with flour then dip into the egg mixture. Allow it to drip off the fish a little then toss in the breadcrumbs until fully coated.
Roughly chop the cornichons, pickled onions, dill and parsley.
Mix them with the mayonnaise, crème fraiche, lime juice, capers and black pepper.
Pour the vegetable oil into a large pan then heat up to 180°C/350°F.
Carefully add the fish fingers to the oil then fry for 5-6 minutes until perfectly golden. Remove with a slotted spoon, drain on kitchen towel and sprinkle with salt.
Toast the bread slices.
Spread 1 side of each slice with the tartare sauce, add 4 fish fingers and watercress then sandwich with another toasted slice.
Apple, pear and blackberry crumble
Serves: 6-8
Preparation time: 20 minutes
Cooking time: 25 minutes
60g (2oz) diced butter
100g (3½oz) flour
60g (2oz) light muscovado sugar
75g (2¾oz) crushed hazelnuts
50g (1¾oz) coconut flakes
40g (1½oz) butter
40g (1½oz) golden caster sugar
1 tsp vanilla bean paste
3 Cox apples
2 pears
150g (5¼oz) blackberries
Custard or ice cream, to serve
Preheat the oven to 180°C/ 350°F/gas mark 4
In a bowl, rub together the diced butter, flour and muscovado sugar using your fingertips until it resembles fine breadcrumbs.
Gently toss through the crushed hazelnuts and coconut flakes.
Spread evenly on a lined baking tray and bake for 10-15 minutes, stirring every 2 minutes, until lightly golden.
In a large pan, slowly melt the butter then add the golden caster sugar and vanilla bean paste.
Peel, core then dice the apples and pears then stir into the pan with the butter and sugar. Cook over a low heat for 10 minutes, stirring often until the apples and pears are softened and just starting to purée.
Add the blackberries and cook for another 2 minutes. Cover and leave to rest for 2 minutes.
Spoon the fruit into an ovenproof dish and sprinkle with the crumble.
Bake for 10 minutes and serve hot with custard or ice cream.
Bread and butter pudding
Serves: 8
Preparation time: 20 minutes
Cooking time: 40 minutes
400g (14oz) brioche bread
75g (2¾oz) butter, melted
150g (5¼oz) sultanas
500ml (17½fl oz) milk
250ml (8¾fl oz) double cream
3 eggs
65g (2¼oz) caster sugar
½ tsp ground cinnamon
½ tbsp vanilla bean paste
100ml (3½fl oz) apricot preserve
Cream or custard, to serve
Preheat the oven to 160°C/ 325°F/gas mark 2½.
Trim a little of the crust from the brioche then slice into 1cm (½in) thick slices. Brush each side of the slices of brioche with butter.
Take an ovenproof baking dish and sprinkle over 50g (1¾oz) of the sultanas then place ½ the brioche slices evenly in the baking dish.
Sprinkle the remaining sultanas evenly over the brioche.
Add another layer of slices.
In a jug, whisk the milk, cream, eggs, caster sugar, cinnamon and vanilla until smooth. Pour it over the brioche, covering every slice, then let it absorb for 30 minutes.
In a small saucepan, gently warm the apricot preserve until loose. Brush the preserve over the top of the pudding and bake for a further 10 minutes. Serve warm with cream or custard.
Styling by Victoria Gray
Photographs by Winfried Heinze
Recipes written by home economist Dominic Hoile