We’re well into Autumn here in the UK and, although the weather has actually been glorious for this time of year, it’s definitely a bit parky (ie cold!). My body is craving stodgy warm comfort food – I feel a bit like a hamster storing up fat for winter hibernation 😉 . As a result I’ve put together some filling new recipes.
Quorn cottage pie: this is the veggie version but meat eaters could use minced beef or lamb instead of Quorn (just remember to brown it off before using in the recipe). Although this dish takes an hour to cook it’s really simple to prepare and is something I eat when I’m having a bad day and don’t have the energy to chop lots of veggies. Lovely with onion gravy and a side order of beetroot.
My second recipe is for Butternut squash toad in the hole, which doesn’t actually look that appetizing in the picture but is really tasty I promise 😉 . I make this to go with Quorn burgers, alongside steamed broccoli and some home-made gravy and it’s delicious. Just remember to heat your oil up for 10 mins in the oven at a high heat first, otherwise your batter won’t rise. Also keep the toad in the oven until very brown on top, otherwise the middle might still be raw (though the middle is supposed to be a bit gloopy!).
Both recipes in the Mains section of the Recipe page.
You can’t have stodgy comfort food without lashings of gravy, so I’ve also added a recipe for that to the Jams & Sauces section which is truly scrummy. I like my gravy a nice dark brown colour so add some black treacle in lieu of gravy browning, but if you’re happy with pale gravy you can just leave this out. To make onion gravy, make this gravy as per recipe, but in a separate medium pan fry a medium thinly sliced onion in oil on a medium heat for 5-8 minutes until brown and starting to caramelize. Pour over the gravy and simmer on a low heat for 20 minutes before serving.