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The best recipes for autumn

Pumpkin pie3

I love autumn, and I love all the warming dishes of food that come with it.

It’s great to come in from a walk in the cold, fresh air to sit down to a hearty feast. Here are a few of my favourite recipes for this time of year:

Scottish Stovies

This is a family favourite that came down the line to me from my nana. It’s a warming, comforting dish that’s also really easy to make.


Knob of butter

4-5 big potatoes

1 onion

2 leeks

6 sausages

Chicken or vegetable stock

  • Roughly chop the onions and leeks
  • Melt the butter in a pan, and then add the onions and leeks to begin cooking
  • Peel the potatoes and chop them into cubes (approximately 1- 1.5cm)
  • Add them to the pan
  • Fill the pan with stock until it’s covered three-quarters of the ingredients
  • Peel the skin off the sausages, and chop into small chunks before adding to the pan
  • Season with salt and lots of black pepper
  • Stir and cook for about 30 minutes, or until the potatoes are soft and the liquid has thickened up


Slow roasted pork

This is really easy to make and is perfect for weekend cooking. It’s in the oven for hours, so you can go out for a long walk while it cooks and come back ready to feast.


2kg pork shoulder

3tbsp maple syrup

2tbsp cider vinegar

1tsp chilli powder

1tsp smoked paprika

1tsp mustard powder

  • Mix the spices with the vinegar and maple syrup
  • Cut slashes into the skin and fat of the pork
  • Pour the spice mix over the pork and rub in
  • Marinade in the fridge overnight
  • Heat the oven to 150c
  • Put the pork in a tray with 250ml of water in the bottom
  • Cover with foil and put in the oven for 5 hours
  • Turn up the oven to 200c, remove foil and cook for another hour, or until crisp
  • Remove from the oven and leave to rest
  • Serve with veg and potatoes, or with fresh bread and salads


Squash risotto

This dish makes a lot of squash, so if you don’t need it all in your risotto, freeze the leftovers to use on another day.


1 butternut squash

1tsp chilli flakes

1tsp ground coriander

Olive oil

Risotto (follow a basic risotto recipe - butter, risotto rice, onion, white wine, stock)

Parmesan cheese

Sage leaves (optional)

  • Heat the oven to 190c
  • Deseed and chop the squash into 1cm cubes
  • Place in a bowl, and mix through a glug of olive oil (just enough to coat the squash) and the chilli flakes and coriander. Season with salt
  • Place the squash on a baking tray and cook for 30 minutes until soft
  • Stir the squash through your risotto, and serve with a generous grating of parmesan
  • Optional - fry some sage leaves in butter until crisp and serve on top of the risotto


Pumpkin pie

I love making a pumpkin pie, especially near Halloween. It tastes similar to an egg custard tart, but spicier. The hardest part of it is making the pumpkin puree, so if you can buy it in a can, definitely do (though it can be hard to find).


Sweet pastry (blind bake it, or buy a couple of ready-made sweet pastry cases)

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cinnamon

150g caster sugar

1 can of pumpkin puree

2 eggs

200ml double cream

  • Heat the oven to 180c
  • Mix the spices and the sugar together
  • Beat the eggs
  • Put the pumpkin puree in a large bowl and slowly combine the sugar/spice mix and eggs
  • Slowly mix in the double cream
  • Pour the mix into the pie case
  • Bake for 40-45 minutes
  • Leave to cool


Apple crumble

We have an apple tree in the garden, and at the end of summer we get a big glut of apples. Apple crumble is one of our favourite ways to use them up. I like a lot of crumble topping, but this recipe is really flexible, so just tweak it to how you like it.


6-8 apples

1tbsp water

50g brown sugar

Ground cinnamon

200g plain flour

100g cold unsalted butter

80g caster sugar

  • Heat the oven to 180c
  • Peel, core and chop up the apples into chunks
  • Put the apples in a pan with a tablespoon of water, 50g of brown sugar and a generous sprinkling of ground cinnamon
  • Heat the pan on a low heat for 5 minutes
  • Transfer the apples to a baking dish
  • Rub the butter into the flour using your fingertips until it resembles bread crumbs
  • Stir through the caster sugar
  • Place the crumble mix on top of the apples and bake for 30-40 minutes


Jo Murricane is a writer who loves food and drink. You can read all about her food investigations on her blog, Due to her passion for quality food and drink, Jo is director of Leeds Food and Drink Ltd.,


Apple crumble