Traditional autumnal recipes

We might be biased but there are few things better than traditional British cuisine, especially at this time of year when you’ll find hearty, warming dishes, full of spices and flavour. To help you get into the spirit of the season, here are some recipes for traditional autumnal fare – enjoy!

Parkin

This gingerbread style cake originated in Northern England and is mostly associated with Yorkshire. It is traditionally eaten on Bonfire Night and also appears to have been associated with weddings in the 14^th Century.

Ingredients:
200g butter
1 egg
4 tbsp milk
200g golden syrup
85g treacle
85g brown sugar
110g oatmeal
250g self raising flour
1 tbsp ginger

Method:

Start by preheating your oven to 160 degrees or gas mark 3. Butter your cake tin and then in a small bowl, beat the egg and milk together.

In a large pan, melt the syrup, treacle, sugar and butter together until the sugar has dissolved and then remove from the heat. Mix in the oatmeal, flour and ginger and then once mixed in, add the egg and milk.

Pour the mixture into the cake tin and bake for an hour until it is firm and crusty on top.

You can keep it for up to a week, the longer you leave it, the stickier it becomes.

Toffee Apples

Toffee Apples date back to around the 18^th century and likely were introduced to the UK from France. There they are known as pommes d’amour or apples of love, which makes sense because they are delightful!

Ingredients:
8 Granny Smith apples
400g caster sugar
4 tbsp golden syrup
8 skewers

Method:

Start by placing the apples in a large bowl and covering with bowling water.

After a few minutes, remove from the water and dry thoroughly and remove any stalks. Push a skewer or stick into the end of each apple.

Next, lay out a sheet of baking parchment or tray and place your apples on top.

In a pan, add 100 ml water and set over a medium heat. Add the sugar and cook for 5 minutes until dissolved. Add the syrup. Using a sugar thermometer, boil to 150 degrees, or if you don’t have a sugar thermometer, pour a little of the toffee into cold water, if it is ready, it should harden instantly.

Once the toffee is at the right consistency, dip and twist each apple into the hot toffee until covered and then place back on the baking parchment and leave to cool.

Rumbledethumps

This traditional Scottish dish is similar to bubble and squeak and features seasonal veg including potatoes, cabbage and swede.

Ingredients:
600g potatoes
400g swede (or if you’re Scottish, turnips)
75g butter
250g cabbage
25g Cheddar cheese

Method:

Preheat the oven to 180 degrees or gas mark 4.

Chop the potatoes and swede into large chunks and cook them in a saucepan of salted boiling water until tender. Drain well and return to the pan.

Heat 50g of the butter in a pan and then cook the cabbage for a few minutes until it is tender but retains its colour. Once cooked, add the cabbage to the pan with the potatoes and using the remaining butter, mash together. Season to taste and then place in an oven proof dish and top with cheese. Cover the dish and bake for around 30 minutes. Remove the lid and cook for a further 15 minutes until piping hot and golden brown.

Beef stew with dumplings

A really warming and comforting meal, stew or any kind is a tradition enjoyed throughout Britain.

Ingredients:
Oil for frying
600g lean braising steak
1 litre beef stock
1 onion
2 garlic cloves
2 celery sticks
3 carrots
1 tbsp tomato puree
1 tbsp balsamic vinegar
1 parsnip
300g butternut squash
150g self raising flour
2 tbsp chopped parsley
1 egg yolk
1 tsp olive oil

Method:
Preheat the oven to 180 degrees or gas mark 4.

Preheat a casserole dish on the hob and then drizzle the oil. Add the beef in batches, cooking each one until browned all over and adding more oil as needed. Transfer to a plate and set aside. Add a little stock to the dish and turn the heat up to high.

Turn down the heat and add more oil. Add the onion and cook until softened and then add the garlic and cook for 2 minutes. Add the celery and finely chopped carrot, cooking for 4 minutes. Stir in the tomato puree and balsamic vinegar, cooking for another 3 minutes. Return the meat to the pan and add the rest of the stock, bring to the boil.

Put the dish in the oven and book for 1 hour.

After cooking for an hour, cut the squash, parsnip and carrot into chunks and add to the stew, covering the pot with a lid and cook for another 30 minutes.

While cooking, make the dumplings. Put the flour in a mixing bowl and season, then add the herbs. Mix together and add the egg, and oil and mix, adding around 4 tbsp of cold water to help bring it into a dough. Knead the mixture a little and then shape into 8 golf ball sized pieces and add them to the top of the stew. Cover the pot with the lid and cook for another 15 minutes. Remove the lid and cook for a further 15 minutes.

When the dumplings are golden brown, lift them out of the stew and give it a stir, add the dumplings back into the top and serve.