Sticky Honey And Mustard Catherine Wheel Sausage With Pears, Cobnuts And Celeriac Mash
Olive Magazine
With bonfire night on the horizon, there is no finer dish to get acquainted with than this. As the cold beds in, it is the ultimate warmer; served piping hot, there is nothing to warm the cockles like such hearty fare, with its perfect balance of savoury flavours with sticky sweetness, the latter thanks to the humble pear. An absolute banger of an autumnal dinner – for bonfire and beyond. Find the recipe here.
Apple And Walnut Crumble
Nigella
Is autumn really autumn if you don’t inhale at least one helping of crumble a week (a conservative aim, we say). We always enjoy a subtle twist while sticking to the classic tenets of the dish. We suggest hearty helpings; after all, to be temperate would not be in the spirit of Nigella. She writes: ‘In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I always had custard to pour over, too.’ Hear, hear. Find the recipe here.
Pear And Ricotta Fiocchetti In Parmesan Sauce
Turks Who Eat
For the uninitiated, we cannot recommend the heavenly combination of pear with the salty tang of cheese in the context of a pasta dish more highly. Like the Turks Who Eat, we first tried it in Florence at the legendary 4 Leoni, where the choice of cheese to offset the pear was taleggio; it remains one of the most memorable dishes of our lives. Creamy, sweet and salty, these pasta parcels are a thing of culinary joy. Make them and then convert all of your friends. Find the recipe here.
Apple Jam
BBC Good Food
If you are mid-harvest of a glut of apples, why not try making at least an armful of them into jam? We love this recipe, by Adam Bush, which allows you to bottle the taste of autumn for the months ahead. As he advises, spread it on toast, use it as a filling for cake – or just eat it by the spoonful. Find the recipe here.
Mulled Pear And Ginger
Jamie Oliver
As we enter the season of mulling everything in sight, it pays to add variety to your warm spiced drinks game. We love this idea, which promises to warm you through, thanks to the winning trinity of ginger, cardamom and, of course, rum. Find the recipe here.
Apple, Cranberry and Pecan Strudel
Great British Chefs/ Louise Robinson
This is a truly stunning dish to make all through the autumn and winter – whether you’re serving it for tea or as a pudding. The softness of the fruit is perfectly complemented by the crunch of the filo pastry and pecan nuts, while the cinnamon and orange zest lend a festive feel. Find the recipe here.
Brown Butter Pear Cake
Olive Magazine
Nutty and golden, this Brown Butter Pear Cake is the afternoon pick-me-up of dreams. It also has a winningly short list of ingredients, making it one to knock up again and again. The trick, meanwhile, is in browning the butter for just the right amount of time. Elevenses, afternoon tea or pudding: we’ll take this autumn treat at any time of day. Find the recipe here.
Sticky Salted Caramel Apples
Delicious
More often than not, less is more. And when it comes to ingredients as excellent as ripe, locally grown apples, they need little embellishing; in fact, they’re perfect plucked straight from the tree. If, though, you have pudding-shaped designs on them, why not whip up this simple dish? All you need to do is slice your apples, before cooking them in butter, sea salt, a splash of brandy and dulce de leche. Serve with some vanilla ice-cream for a simple yet perfectly satisfying dessert. Find the recipe here.
Marzipan and Chocolate Pear Tartin
Delicious
Be still our fluttering hearts. This outrageously delicious pudding combines buttery pastry, pears, marzipan and salted dark chocolate. Do we really need to say any more? Find the recipe here.
