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Cosy Autumn Treats

 

Cosy Autumn Treats

 

Summer has departed and it’s quickly turning into Autumn, the BBQ is packed away and the legs are slowly slipping back to their normal shade of pale!

As you already know the harvest here at North Breckenholme was a great success so it’s now time to hunker down and dwell on the delights of cooking and eating around the table with friends and family – delicious seasonal soups, belt straining roasts and the most satisfying of one pot dinners are all on the menu here.

Autumn weekends will bring the family together, and just as the frosts are threatening, we’ll be found piling on the layers and rummaging the local blackthorn bushes for those sloe fruits (sloe gin is a serious affair around here!). But we will all be rewarded back at home with a steaming bowl of soup. It’s during these colder months that soup really comes into its own. A bowl of something home-made and fragrant is so warming in so many ways. Nothing gives you an inner glow, right down to the chilliest of fingers and toes!

Pumpkins hog the limelight in October, and rightly so! Here’s a whole menu featuring this favourite of ours! Pumpkin has a rich, velvety texture when in soup, and roasting it gives it a delicious nutty texture. The paprika, oregano, nutmeg and coriander in our Yorkshire Rapeseed Oil with Chilli & Spices is a delicious addition to our pumpkin recipes. It really heightens the flavour, and with all our products it gives the cook huge kudos!

Enjoy your Autumn – embrace the colours, textures and aromas – and that’s just in the kitchen!

Hot & Spicy Pumpkin and Lentil Soup

Ingredients
2 tbsp Yorkshire Rapeseed Oil with Chilli and Spice
1-2 tsp Yorkshire Rapeseed Oil with Chilli
1 large onion, peeled and chopped
350g pumpkin flesh, (peeled weight), cut into small pieces
850ml hot vegetable or chicken stock
110g dried split red lentils, rinsed in a sieve under running cold water until it runs clear
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
Salt and pepper

Method
Using a large saucepan, fry the onions in the Yorkshire Rapeseed Oil with Chilli & Spice over a gentle heat until soft.

Add the pumpkin and cook over medium heat for another couple of minutes, stirring continuously.

Add the lentils, stock, cumin, coriander and turmeric. Bring to the boil gradually over a medium heat, then put a lid on the pan, turn the heat down to low and simmer for about 30-40 minutes until the lentils are cooked and the pumpkin is tender.

Blitz / liquidise, season with salt and pepper and then add a little Yorkshire Rapeseed Oil with Chilli to flavour, according to your taste.

Try this... if pumpkins are out of season, this recipe works equally well if you use carrots instead.

Chilli and Spice Roast Chicken and Pumpkin – serves 2

Ingredients
Yorkshire Rapeseed Oil with Chilli and Spice
1 Small Pumpkin
2 Sweet Potatoes
2 Red Onions
2 Chicken Breasts

Method
Pre heat the oven to 180oc.

Cut all the vegetables into chunky pieces and put into a large bowl. Cut the chicken into large strips and add to the vegetables. Shake your bottle of Chilli and Spice Oil and drizzle generously over the ingredients. Toss the veg and chicken until covered with the oil and then transfer into a baking dish.

Bake in the oven until cooked through.

We love this dish served with chunky slices of homemade bread and butter.

If you would like a non-chilli version to this recipe why not try using our Yorkshire Rapeseed Oil with Mixed Herbs or our Yorkshire Rapeseed Oil with Black Pepper?

Using our Dairy Free Pastry recipe why not make yourself a Pumpkin Pie! This light pastry recipe is perfect for any pie, quiche and tart! Just add your favourite filling – over Autumn it’s pumpkin for us!

Ingredients
2 ½ tbsp Yorkshire Rapeseed Oil
7oz Plain Flour
Pinch of Salt
1 Egg
3 ½ tbsp cold Water

Method
To make the pastry beat together the Rapeseed Oil, water, and egg. Combine the flour and salt into the mixture until it forms a soft dough. Roll out on a floured surface to make your desired shape. Bake for around 20 mins at 190-200C

There is no need to store it in the fridge before rolling and the ingredients are really easy to combine. Suitable for vegetarians.

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