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Autumn's Vegetable Harvest

 

Cooler weather calls for heartier food: cue savory pies, warming soups, the return of root vegetables, a multitude of mushroom dishes, and seasonal squash and pumpkin served in all sorts of enticing ways.
Recipes
Beetroot Gnocchi

Apples for Jam

Tessa Kiros

Shepherd’s Pie with Parsnip & Potato Mash

Easy Vegan

Sue Quinn

(2)

Wild Mushroom Galettes Pastry

Easy Vegan

Sue Quinn

(3)

Beetroot Galettes Pastry

Easy Vegan

Sue Quinn

Swede & Squash Soup with Caramelized Chestnuts

French Countryside Cooking

Daniel Galmiche

(1)

Wild Mushroom Cream Sauce

Keeping it Simple

Gary Rhodes

Baked Parsnip Chips with Spiced Bean Relish

Modern Classics

Frances Bissell

Smoke my squash

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Nisha Katona

(1)

Squash tatin with harissa butter

Prue: My All-time Favourite Recipes

Prue Leith

(1)

Butternut squash and sweet potato soup with roasted pumpkin seeds

Recipes For Life: Inspired Cooking Beyond Cancer

Mark Jordan

Mixed mushroom stroganoff

Slow Cooker Vegetarian

Katy Holder

(2)

Mama’s Beetroot Soup

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

Roxy Pope

Super Squash Tray Bake

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

Roxy Pope

Beetroot and Lentil Lasagne

Vegan(ish)

Jack Monroe

Wild Mushroom Forest Pie

V is for Vegan

Kerstin Rodgers

Curried pumpkin and swede soup with feta and caramelized red onion

Vegetables: The new food heroes

Peter Gordon

(1)

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