As the autumn months draw in and nights grow darker, there’s nothing like indulging in delicious home cooked autumn recipes with family and friends. 

From dishes made with seasonal produce to classic comfort food, autumn recipes are bursting with flavour and hearty goodness to keep you warm as the weather gets colder.

Today, we’ll be sharing some of our seasonal favourites and guiding you through seasonal veg and how to pair it with delicious meats for various dishes.

Seasonal veg

In the UK, the seasonal veg in autumn (between September and November) includes the following:

• Butternut squash
• Cabbage
• Carrots
• Cauliflower
• Celery
• Kale
• Leek
• Onion
• Parsnip
• Potato 
• Pumpkin
• Spinach
• Turnip

Roasting these vegetables and serving with your choice of meat is a good way to make a simple, tasty, home-cooked meal, so to roast pretty much any vegetable perfectly follow these simple steps:

1. Peel the vegetables to your liking (not always necessary), then cut them into the size and shape you prefer
2. Stir in some oil with your vegetables – about 1 or 2 tablespoons. Make sure that there’s enough oil to give a full, glossy coat to your vegetables but not too much oil that it puddles at the bottom. Any oil can be used but we use olive oil
3. Sprinkle in some salt and any other seasoning of your choice. Don’t be excessive, but make sure each piece of veg gets some seasoning
4. Spread the vegetables out onto a baking sheet, making sure they have plenty of space between them
5. Roast your vegetables in the oven until the vegetables are tender enough to pierce with a fork and show charring on the edge. It’s a good idea to check every 15 minutes to make sure they don’t burn
6. Serve with your choice of meat or as a side!

Recipes

Try some of our seasonal recipes below, perfect for those cold Autumn evenings.

Steak and Ale Pie Recipe

Chicken and Mushroom Pie

Sirloin steak and autumn hash

There are many sirloin steak recipes for autumn time, but this one features simple roasted vegetables and a warm butter sauce to create delicious flavours.

You can use sirloin steak from any breed, but for a taste of luxury, try our famous Wagyu sirloin.

Ingredients:

• Chopped parsnips
• Chopped carrots
• Chopped potatoes
• Sirloin steak
• 3 tbsp Butter
• 2 tbsp Walnut pieces
• 2 tbsp Dried cranberries

Method:

1. Set parsnips, carrots and potatoes in the oven to roast until complete (around 15 mins)
2. In this time, cook your choice of sirloin steak in a pan over medium-high heat for 4-5 minutes on each side, until 145°F is reached on the inside. Transfer steaks to a plate 
3. Melt 3 tablespoons of butter in a pan over medium heat until the butter turns brown
4. Add 2 tablespoons of walnut pieces and 2 tablespoons of dried cranberries, and cook until walnuts are toasted
5. Add 2 teaspoons of water and stir
6. Remove from heat
7. Arrange steak and roasted vegetables on plates and drizzle sauce over, then serve!

Slow cooker pork casserole

This pork casserole for slow cookers recipe is perfect for cosying up on cold nights.

Take a look at our range of pork today and opt for steaks for the perfect cut.

Ingredients:

• 1 tbsp Vegetable oil
• 4 Pork steaks cut into large chunks
• 1 chopped onion
• 1 chopped carrot
• Woody herbs – 2 bay leaves, 3 sage leaves, 4 thyme sprigs
• 1 Chicken stock cube
• 1 tsp Dijon mustard
• 2 tsp Cornflour
• 1 tbsp Honey
• 1 chopped leek
• 1 tbsp Cider vinegar

Method:

1. Heat your slow cooker
2. Drizzle vegetable oil into a frying pan over high heat, before seasoning pork steaks and adding them to the hot pan
3. Cook until deep brown all over and then transfer to the slow cooker
4. Add onion and leek to the frying pan and cook for a few minutes until they soften
5. Tip everything into the slow cooker, and carrot, woody herbs, chicken stock cube, cider vinegar and mustard, before adding enough water to cover the ingredients
6. Stir, then set the slow cooker on low for 6-8 hours.
7. Mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker until there’s a smooth paste
8. Add 100ml more liquid and simmer until thickened, then stir back into the casserole.
9. Serve!

Sausage and roasted veg pot

Ideal for a fuss-free dinner, this sausage and veg pot features a hefty 3 of your 5 a day and is filled with flavour. 

Browse our selection of award winning sausages and choose the right ones for you.

Ingredients:

• 8 Sausages
• Vegetables of your choice, chopped – we used onions, carrots, butternut squash and tomatoes
• 3x Garlic cloves
• 1 tsp Smoked paprika
• 5oog Puy lentils
• 1 ½ tbsp red wine vinegar
• Chopped parsley

Method:

1. Grill sausages in a roasting tin on high level heat for 8-10 minutes until browning
2. Switch the oven on to 200C and add chopped vegetables and garlic, then drizzle oil and throw in paprika for seasoning
3. Roast for 30-35 mins until the sausages and veg are tender, then stir through the lentils and vinegar
4. Return to the oven for 5 mins until everything is fully heated through
5. Squeeze garlic cloves out of skin and stir the garlic into lentils before seasoning to taste
6. Stir in parsley and serve!

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Browse our extensive range of beef, sausages and pork today and discover the best cuts of meat to go with your autumn veg roasts.

Keep an eye on our blog for more handy recipes and guides.