Looking for easy, hassle free and healthy recipes to try this autumn? Read on to find out how you can whip up seven delicious dishes in next to no time.

From crab tacos to beef salads, pumpkin curries to smoked trout, here’s what to cook up this week – and beyond.

Quick & Easy Chicken Larb

by Rebecca Lund & Kate Arthur

We’re all about light lunches and dinners after the feasting season and this quick and easy chicken larb dish by Rebecca Lund and Kate Arthur ticks all of the right boxes.

It’s a great interactive meal to have with loved one and little ones! Put the filling in the middle with the salad bits and sauces and let everyone fill their lettuce cup to their own preference.

INGREDIENTS

  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 tbsp oil
  • 2 tbsp toasted sesame oil
  • 800g chicken mince
  • 15cm ginger, grated
  • 2 red chillies, finely chopped
  • ½ cup (approx. 125ml) hoisin sauce
  • ¼ cup (approx. 62g) toasted sesame seeds
  • 60g coriander, finely chopped
  • 2 limes, juiced
  • ¼ cup (approx. 62ml) sriracha
  • ½ cup (approx. 125ml) mayonnaise
  • 2 carrots, grated
  • 2 baby marrows, grated
  • 3 tbsp pickled ginger, finely chopped
  • 2 tbsp pickling liquid from the ginger
  • Pinch of salt
  • 4 baby gem lettuces
  • ½ cup (approx. 125g) roasted and salted peanuts

METHOD

  • In a large pan, fry the onion and garlic in the oil and sesame oil until softened.
  • Add the chicken mince, ginger and chilli and fry until the chicken starts to brown.
  • Add the hoisin, sesame seeds, coriander and lime juice to the pan and cook for another 5 minutes. Meanwhile, mix the sriracha and mayonnaise together in a small bowl.
  • For the pickled vegetables, mix the grated carrots and baby marrows with the chopped pickled ginger in a bowl, then stir in the pickling liquid from the ginger and a pinch of salt.
  • When you are ready to assemble your larb, grab a lettuce leaf and fill it with the chicken mixture, sriracha mayo and gingery veg then top with crunchy peanuts. Delish!

RECIPE COURTESY OF FROM BEDER’S KITCHEN COOKBOOKA COLLECTION OF RECIPES AND REFLECTIONS FROM FOODIES ALL AROUND THE WORLD. ORDER A COPY HERE: AMAZON.CO.UK

Green Goddess
by Wild by Tart 

For those on a health kick this month, look to this delicious green goodness bowl for lunch boxes and meal time inspiration. It’s packed with tonnes of vegetables, protein and healthy ingredients and will leave you feeling full and nourished for hours. Great as a lunch time meal or served as a side with a type of fish or protein come at dinner.

INGREDIENTS

  • 1 large leek, chopped into rounds
  • 2 garlic cloves finely chopped
  • 1 stub of ginger, peeled and chopped
  • 1 green chilli, seed removed and finely chopped
  • 1/2 tsp turmeric
  • 1/2 cup sherry
  • 750ml vegetable stock
  • 1 tsp miso paste
  • 1 lime – zest and juice
  • 1 broccoli head cut into florets
  • 1 pack of baby spinach
  • 1 pack of cavolo nero – roughly chopped
  • 1 pack of edamame
  • 1 pack of fresh Peas
  • 1 pack of sugar snaps, roughly sliced
  • 1 pack of French beans, roughly sliced
  • Handful of mint, dill and basil roughly chopped
  • Noodle of choice – cooked and left on side

Optional: Free range egg, either poached or soft boiled and halved with chilli, salt and pepper

METHOD

  • In a large frying pan heat with a drizzle of olive oil or coconut oil and heat over a medium heat. Add the leek, garlic, ginger, chilli and sauté till slightly coloured, careful  not to burn the garlic. Add the turmeric and stir over heat for a minute or so.
  • Add the sherry, stock and miso paste and simmer for a few minutes to reduce.
  • If you are making an egg to go on top, this is the time to do it and cook.
  • Add your greens to mixture, stir into liquid and let cook for about a minute – you still want the greens t be crunchy. Stir in the noodles and season.
  • Serve into a warm bowl with egg on top, sprinkle with mixed herbs, chilli, salt and pepper.

Delica Pumpkin with Makhani Sauce & Hazelnut Crumble
from the Kricket Cookbook by Will Bowlby

The ultimate warming meal, this dish is inspired by the original butter chicken sauce that Will Bowlby (of Kricket) tried in a restaurant in old Delhi, called Moti Mahal.

Delica pumpkins are smaller and sweeter than a regular pumpkin adding a touch of sweetness to the dish, but can be substituted for another pumpkin variety or butternut squash.

INGREDIENTS

For the pumpkin:

  • 1 Delica pumpkin, about 18 cm in diameter
  • 1 teaspoon vegetable oil, plus extra for frying
  • 1 teaspoon ground cumin, ground turmeric & Kashmiri red chilli powder
  • A generous pinch of sea salt
  • 100g wild rice
  • 200 g  Paneer, crumbled
  • A bunch of fresh micro coriander, to garnish

For the hazelnut crumble:

  • 200g hazelnuts
  • 50g sesame seeds
  • 2 teaspoons Kashmiri red chilli powder
  • 1 teaspoon chaat masala

For the Makhani sauce:

  • 2 tablespoons vegetable oil
  • 4 green cardamom pods & 2 black cardamom pods
  • 4 cloves
  • 2 fresh Indian bay leaves
  • 4 tablespoons ginger and garlic paste
  • 2 tablespoons red Kashmiri red chilli powder
  • 2 green chillies, split down the middle
  • 1kg plum tomatoes – puréed
  • 200 ml double cream – plus extra to serve
  • 250g unsalted butter
  • 1 tablespoon garam masala
  • A handful of dried fenugreek leaves
  • Caster sugar – to taste
  • Sea salt – to taste
  • Preheat the oven to 160ºC.
  • Halve the pumpkin, scoop out the seeds, slice the flesh into 8 wedges and trim the ends. Put the pumpkin slices in a roasting pan and coat with the oil, cumin, turmeric, chilli powder and salt. Roast in the oven for around 30 minutes. You want the pumpkin to be only just cooked, as it gets a further grilling before being served.
  • While it is roasting, make the puffed rice. Heat a little oil, to about 2 cm (1 in) in depth, in a heavy-based saucepan until very hot. Add the wild rice and stir for a few minutes until it puffs up, then drain on kitchen paper.
  • To make the sauce, heat the oil in a saucepan over a medium heat, add the whole spices and allow them to infuse the oil for 30 seconds or so before adding the ginger and garlic paste, chilli powder and green chillies. Cook for a couple of minutes, then turn the heat down to medium-low, add the tomatoes, then cover and cook for about 30 minutes until the sauce has reduced by one-third and the oil has separated from the tomatoes. Remove the whole spices, then add the cream, butter, garam masala and fenugreek leaves. Season to taste with sugar and salt and leave to one side.
  • To make the hazelnut crumble, toast the nuts and sesame seeds with the chilli powder for a few minutes until golden in a dry frying pan. Cool, then roughly pulse to a fine powder, in a food processor, with the chaat masala.
  • Heat up the makhani sauce and spoon into 4 plates or bowls. Grill the pumpkin for a few minutes on each side, until the slices get a little colour – this will add a smoky element to the dish.
  • To serve, arrange 2 wedges of pumpkin on top of the sauce, and top with the crumbled paneer, hazelnut crumble, puffed wild rice and garnish with coriander.

Cornish Crab & Avocado Tacos with Yuzu Mayonnaise

by COYA 

This is a great midweek meal that can easily be thrown together when you’re short on time or it can act as a great one to make when friends are visiting for a quick lunch.

It’s super light and you can swap full fat mayo for light or vegan mayo if you’re looking to cut the calories slightly.

INGREDIENTS

For the Yuzu Mayo:

  • 100g mayonnaise
  • 5g yuzu juice
  • 1/2 a lime juice and zest

For the avocado mix:

  • 1 peeled avocado
  • 1/2 lime juice
  • 5ml yuzu juice (optional)
  • 1g Maldon sea salt

Tacos:

  • Corn tacos

For the crab mix:

  • 100g cleaned white crab mix
  • 1 red chilli
  • 1/2 cucumber, diced into 1cm cubes with no seeds or skin
  • 2 spring onions, chopped
  • 1 lime juice
  • 2 springs mint, chopped
  • Pinch Malden sea salt
  • 1/2 finely diced green apple
  • 40g yuzu mayonnaise
  • 1/2 bunch chopped chives (optional)

METHOD

For the mayonnaise:

  • Mix all ingredients, taste for seasoning.
  • If yuzu juice is not available, one can replace with 12 drops of tabasco or 2 whole lime juice.

For the crab mix:

  • Mix all ingredients and refrigerate.
  • If you like the crab to be spicy add tabasco or any of your favourite chilli sauce, to spike up the flavour. Ensure not to add to much as it will then mask the flavour of crab.

For the avocado mix:

  • Crush above ingredients in a pestle and motor. Place above in a piping bag and refrigerate.

Assembly:

  • Pipe approx. 1 tsp of avocado mix on a taco.
  • Add 20 gm of crab mix.
  • Garnish with coriander cress and yuzu tobiko (optional).

Steak with Heritage Tomato Salad & Salsa Verde

By Mindful Chef

Who said salads had to be boring? Here to prove that theory wrong is Mindful Chef’s seriously succulent steak with heritage tomato and salsa verde.

Easy, simple and moreish are the three words we’d describe this recipe as. It’s one that can be stored in a lunchbox and enjoyed in the office or dressed up a posh side for your next dinner party. Salad never looked so good.

INGREDIENTS

  • 180g heritage cherry tomatoes
  • 1 red onion
  • 200g baby white potatoes
  • 20g capers
  • 2 garlic cloves
  • 2 tbsp apple cider vinegar
  • 2 tbsp oil
  • 2 x 150g flat iron steak
  • 40g rocket
  • Medium handful of flat-leaf parsley
  • Medium handful of fresh mint

METHOD

  • Preheat the oven to 220C / fan 200C / gas mark 7.
  • Roughly chop the baby potatoes into small 1cm pieces. Heat a frying pan with 1/2 tbsp oil on a medium heat and add the potatoes. Season with sea salt and black pepper and cook for 3 mins until lightly golden. Meanwhile, finely dice the garlic then add to the pan for the last minute. Spoon the potatoes onto a baking tray and place in the oven for 10 mins, until turning golden.
  • Thinly slice the red onion. Place half of the red onion in a bowl with only half of the vinegar and 1 tbsp cold water. Mix then leave to pickle.
  •  Season the steaks with sea salt and black pepper on both sides. Heat a griddle pan (or frying pan) with 1/2 tbsp oil on a high heat and cook the steaks: 2-3 mins each side for medium-rare or 4-5 mins each side for well-done. Remove from the pan and leave to rest for a few mins. Add the remaining red onion to the pan and cook for a few mins, until softened.
  • Make the salsa verde; finely chop the parsley, mint leaves and capers. Mix together in a small bowl with 1 tbsp olive oil, 1 tbsp cold water and the remaining vinegar. Season with sea salt and black pepper.
  • Slice the tomatoes in half and thinly slice the steaks.
  • Divide the rocket between two plates then scatter over the tomatoes, garlic potatoes and pickled red onion. Place the steak slices and cooked red onion on top and drizzle with the salsa verde.

Roasted Trout with Sesame Miso Dressing, Nori Puree & Yuzu Pickled Daikon

by Miles Kirby

This long list of ingredients and lengthy method might scare you off but don’t let it, because the result is completely worth it.

Miles Kirby’s recipe is the type of dish that’s going to please the whole table and blow them away with the simple, yet effective flavour combinations. You’ll be left with a grinning table of satisfied foodies who will want to know all of your secrets.

INGREDIENTS

  • 4 x 180g skin-on pieces of boneless sea trout
  • 4 handfuls of pea shoots

For the yuzu pickled daikon:

  • 160g daikon, peeled and thinly sliced
  • 4 tbsp yuzu juice
  • 2 tbsp white wine vinegar
  • ½ lemon, juiced
  • 1 red chilli, sliced
  • 1 clove of garlic, peeled and sliced
  • 50g caster sugar
  • 2 tbsp fine sea salt
  • ½ tsp black peppercorns

For the sesame-miso dressing:

  • 2 tbsp shiro miso paste
  • 2 tbsp atari goma (or tahini)
  • 2 tbsp honey
  • 2 tbsp cold water
  • 1 tsp pickled ginger puree
  • 1 clove of garlic, finely grated

For the nori puree:

  • 8 nori sheets
  • 100ml each of mirin, sake and soy sauce
  • 50ml balsamic vinegar

METHOD

For the yuzu pickled daikon:

  • To make the pickling liquid, place everything except the daikon into a heavy-bottomed pan with 150ml of water. Bring to the boil.
  • Place the sliced daikon into a bowl, pour the hot pickling liquid over the daikon then chill.

For the sesame-miso dressing:

  • Combine all the ingredients in a bowl and whisk well to combine. If you can’t find atari goma, a sesame paste from Japan which comes in a white or black sesame version, just use tahini, which you can find anywhere. The results are similar but you may have to thin out the dressing with a little more water.

For the nori puree:

  • Hold the nori sheets over the flame on your stove with a pair of tongs.
  • Flip the nori over repeatedly until the sheet begins to dull in colour and crisp up. Be careful as it can burst into flames (but can be extinguished relatively easily when blown on).
  • Combine the mirin, sake, soy and balsamic in a saucepan and bring to the boil.
  • Crumble in the toasted nori sheets and boil until most of the liquid has evaporated. Blend to a paste with a stick blender.

For the trout: 

  • When you are ready to cook the fish, heat a little oil in a non-stick pan until sizzling.
  • Meanwhile, use a sharp knife to make three or four score marks through the skin of each piece of fish.
  • Season with salt and pepper then lay each fillet skin side down in the hot oil; it should sizzle immediately. Cook for 2 to 3 minutes until the skin is golden and crisp.
  • Remove the pan from the heat and flip the fish over to the other side. Leave it to sit off the heat in the warm pan for another 2 to 3 minutes.

To serve:

  • Smear a good dollop of nori purée over four plates.
  • Place a piece of cooked fish on top of the puree with some pickled daikon on the side (having drained off the liquid).
  • Drizzle over the sesame-miso dressing, then garnish with the handful of pea shoots, or another delicate green leaf, to finish.

RECIPE COURTESY OF FROM BEDER’S KITCHEN COOKBOOKA COLLECTION OF RECIPES AND REFLECTIONS FROM FOODIES ALL AROUND THE WORLD. ORDER A COPY HERE: AMAZON.CO.UK

Chilean Blueberry Breakfast Loaf

by lovefreshberries.co.uk & Rhitrition

If you can’t quite curb the sugar cravings and need something sweet in the morning, try this Chilean Blueberry Breakfast Loaf from LoveFreshBerries.

Spread over a layer of your favourite nut butter and start your day off on the right foot. Expect bursts of blueberry to come poking through with every mouthful.

INGREDIENTS

  • 2 large or 3 small very ripe bananas
  • 150g fresh Chilean blueberries
  • 200g buckwheat flour
  • 50g oats
  • 1 tsp cinnamon
  • 4 tbsp coconut oil, melted
  • 2 eggs or 2 flax eggs
  • 4 tbsp honey or maple syrup
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • ½ tsp baking soda

METHOD

  • Preheat the oven to 180c. Grease a loaf tin with coconut oil.
  • In a large bowl, mash the bananas. Whisk in the eggs, milk, vanilla, melted coconut oil and honey.
  • In another bowl, mix together the flour, oats, cinnamon, baking soda and baking powder.
  • Fold the dry ingredients in to the wet and mix well. Stir through the blueberries.
  • Pour into the tin and spread out evenly. Sprinkle the top with oats.
  • Bake for 45 minutes. Allow to cool in the tin for 10 minutes before turning out and cooling on a rack.
  • Serve a slice warm with a spread of your favourite nut butter!

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