Five recipes to help you get into autumn

With October just hours away, it’s really time to start embracing autumn.

And what better way than to start cooking and baking some warm and hearty meals and sweet treats?

‘Our choices with food often reflect our environment, and with the temperatures dropping, we’re moving towards recipes that are warming and help us to feel nourished and cosy,’ baker, cook and recipe creator Lucy Lord told

We have some quick, easy-to-prepare and low-cost dishes put together by Lucy to help you get settled into the colder months.

Total time to make: 6 – 8 hours

Servings: 6


Oats base:

260g steel cut oats

750ml coconut milk

750ml water

6 tbsp maple syrup

1 tsp vanilla

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger


These quantities are for one portion, multiply as necessary and amend to your own tastes and preferences.

1 banana

1 tsp butter

1 tsp brown sugar

Small handful macadamias

Small handful coconut flakes

Drizzle of maple syrup


Top tips:

  • Stash a warm portion to take with you in a thermos flask, it should stay warm and steamy for a few hours making it a perfect breakfast-to-go too.
  • Great to batch cook, individually portion any extra oats and once cooled, store in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. To reheat, simply add a splash of coconut milk and reheat on a hob or in the microwave.
  • You can swap bananas for other seasonal fruits.

Total time to make: 1 hour

Time to prepare: 10 minutes

Time to cook: 50 – 60 minutes 

Servings: 3


500g pumpkin (or butternut squash), sliced into wedges

2 onions (red, yellow or a mix of both), sliced into wedges

2 tbsp olive oil

2 tbsp balsamic vinegar

375g good quality sausages (6 large or 12 chipolata)

Handful of sage, torn

3 – 4 tbsp marmalade

Salt and pepper, to season


Top tips:

  • Cooking time for sausages can vary depending on what type you buy, cook to packet instructions.
  • Chop the vegetables to similar sized wedges to ensure even cooking time.

Total time to make: 45 minutes

Servings: 6 – 8


600g macaroni pasta

120g butter, plus 2 tbsp

2 garlic cloves, finely chopped

90g plain flour

1 litre whole milk

2 tbsp Dijon mustard

400g strong Cheddar cheese,grated

200g Gruyère cheese, grated

120g Parmesan cheese, grated

120g panko breadcrumbs

Salt and freshly ground black pepper

Chopped parsley, to garnish


Time to make: 20 minutes (+ 45 min if roasting pumpkin)

Servings: 4


For the roast pumpkin:

1 tbsp olive oil

~ 2kg whole pumpkin


The rest:

1 tbsp olive oil

120g chorizo, cubed* (see Top Tips to use paprika instead)

1 onion, roughly diced

2 sprigs fresh thyme, leaves plucked (or use 1 tsp dried)

4 garlic cloves, roughly diced

700ml stock

1 x tin Cannellini beans (240g drained), drained and rinsed

Salt and pepper, to season

50g hazelnuts, roughly chopped

3 tbsp butter

2 sprigs of sage, leaves plucked


Top Tips:

  • Instead of chorizo, swap out with 1 tsp smoked paprika. Skip step 2, add 1 tbsp oil in the saucepan before starting step 5 and add the paprika in with the garlic.
  • Use butternut squash or sweet potato if pumpkin isn’t in season.

Total time to make: 40 – 45 minutes

Time to prep: 15 minutes

Time to bake: 25 – 30 minutes

Servings: 10 slices


250g (about 3 medium) ripe bananas, mashed

2 bananas, to top

155g plain flour

65g cocoa powder

1/2 tsp baking powder

1 tsp cinnamon (optional)

240g soft brown sugar

125g butter, room temperature

2 eggs, room temperature

1 tsp vanilla extract/paste

1 tsp salt

100g chocolate chips


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