20 finest straightforward autumn recipes: half Three

Jeremy Lee’s hen pie

There’s a nice pleasure available from the mere point out of a hen pie. A comfortable, yielding, scrumptious, not too onerous recipe that soothes and comforts all the time. It’s all the time fairly amusing at any time when one other filling is usually recommended, that everybody’s eyes flip down they usually murmur: “However can’t it’s hen?” Invariably, it’s hen.

Serves 6-Eight
unsalted butter 125g
celery 1 head, finely chopped
carrots Three, finely chopped
leeks 2, finely chopped
onions Three small, finely chopped
garlic 2 cloves, finely chopped
streaky bacon Three rashers, thinly sliced
olive oil 6-Eight tbsp
hen legs 6
white wine 1 bottle
hen inventory 500ml
thyme, marjoram and summer time savory (if savory and marjoram show elusive, merely up the thyme) Three sprigs of every, tied in a posy with twine or bacon rind
bay leaves 5
sea salt and freshly floor pepper to style
flat-leaf parsley 2 tbsp, chopped
lemon finely grated zest of ½
tough or puff pastry 500g
egg 1
milk a spoonful

Warmth a large, heavy bottomed pot, add within the butter and soften. Add within the chopped greens and bacon. Stir this effectively and place a lid on high, lifting to stir infrequently, and let the greens prepare dinner, steaming till comfortable and vibrant.

In the meantime, warmth a large frying pan, add 2-Three tablespoons of olive oil and fry the hen legs till gently golden, then add them to the greens.

Pour within the wine and inventory, add the herb posy and bay leaves, season with salt and pepper, and place the lid atop and let prepare dinner for 45 minutes over the gentlest warmth. When the meat is simply cooked, flip off the warmth and depart to chill, then elevate the hen out and punctiliously choose the meat from the bones and add again into the pot.

Stir the pot of greens and hen and style for seasoning. Take away the bundle of herbs and the bay leaves. Add the chopped parsley and the finely grated zest of lemon. Combine all this collectively very effectively however not a lot as to interrupt the meat into smaller items.

Warmth the oven to 180C/gasoline mark Four and fill a good-looking pie dish with the hen and greens. Roll out the pastry to cowl the dish, about Three-5mm thick. Prime the dish with the pastry sheet. Crack the egg right into a cup and beat with a fork after which add the milk, then brush liberally over the pastry. Use any offcuts to make a ornament, in case you’re feeling inventive.

Bake the pie for 45 minutes till the highest is golden brown and piping sizzling. A mighty bowl of parsley and mustard mash alongside, and a bowl of peas, are a advantageous accompaniment.
Jeremy Lee is the chef-proprietor of Quo Vadis, London W1

Rory O’Connell’s casserole-roast pheasant with purple wine and bacon

Rory O’Connell’s casserole-roast pheasant with purple wine and bacon. : Romas Foord/The Observer

Pheasant is mostly talking, glorious worth for cash. The lean birds could be a little dry so I prefer to casserole-roast them, discovering the end result juicier, and with the addition of some sturdy flavours, the chicken is nearly self-saucing.

When shopping for a pheasant, select the plumpest-looking chicken. The addition of cinnamon could seem somewhat odd, nevertheless it provides a scrumptious scent to the cooking juices. The savoy cabbage puree might be made forward of time and gently reheated later.

Serves 2; savoy cabbage puree serves Four-6
rind-less fats streaky bacon 100g
olive oil 1 tbsp
plump pheasant 1
purple wine 150ml, eg cabernet sauvignon
tinned or bottled tomatoes 100g, finely chopped
cinnamon stick ½
rosemary 1 sprig, about 6cm lengthy
sea salt and freshly floor black pepper
butter 25g (non-obligatory)

For the savoy cabbage puree
savoy cabbage 1 head
water 1.75 litres
sea salt and freshly floor black pepper
common or double cream 25-40ml
salted butter 25-40g

Preheat the oven at 180C/gasoline mark Four. Minimize the bacon into advantageous lardons, about 3cm lengthy and 5mm thick. Warmth a heavy casserole on a mild warmth till fairly sizzling. Add the olive oil after which the bacon, stirring it often with a wood spoon and permitting it to grow to be barely crisp and golden. Take away from the casserole and depart to empty on kitchen paper.

Dry the breast of the pheasant and place it, breast aspect down, within the fats remaining within the casserole. Prepare dinner gently till the breast is golden. Don’t attempt to rush this stage of the recipe, in any other case it’s possible you’ll burn the casserole, by which case the flavour of the sauce on the finish can be spoiled. Take away the pheasant from the pan and pour off the surplus fats. Change the casserole on a low warmth and add the wine, tomatoes, cinnamon, rosemary and bacon. Place the pheasant on high and season with salt and pepper. Place a bit of greaseproof paper and a tight-fitting lid on the casserole and prepare dinner within the oven for 1 hour.

For the savoy cabbage puree, take away any broken outdoors leaves from the cabbage. Nevertheless, don’t take away any extra of these good inexperienced outdoors leaves than is critical, as they’re stuffed with flavour and can give beautiful vibrant inexperienced flecks to the completed puree. Place the cabbage on a chopping board and minimize instantly down by means of the center of the top, then quarter and take away the exhausting core. Slice the cabbage towards the grain, good and thinly.

Carry the water to the boil and salt effectively. Add the cabbage and prepare dinner uncovered at a simmer till it’s simply tender. Pressure the cabbage effectively, reserving 100ml of the cooking water. In a blender or utilizing a handheld blender, mix to a rough puree, including cream and butter as you see match. The consistency must be like that of a comfortable mashed potato. If the puree is a bit agency, add somewhat of the reserved cooking water to melt it and mix briefly once more. Style and proper the seasoning and serve in a sizzling dish. A non-stick pan is ideal for reheating it, and somewhat of the reserved cooking water can be utilized if the puree has thickened within the meantime.

When the chicken is cooked, take away the casserole from the oven and scale back the temperature to 100C/gasoline mark ¼. Put the pheasant on a dish, cowl it with greaseproof paper, and put it again into the oven to maintain heat. Place the casserole on a mild warmth and produce the juices to a simmer. Style and determine if the liquid wants to scale back somewhat to pay attention the flavour. If it already tastes scrumptious, you’re able to go. I typically swirl somewhat butter into the juices at this stage, simply to provide the sauce somewhat extra physique – nevertheless, the sauce mustn’t grow to be too thick and robust.

Carve the pheasant neatly and serve with the effervescent sauce and the savoy cabbage puree.
From Grasp It: How you can Prepare dinner Right this moment by Rory O’Connell (Fourth Property, £16.99)

Dan Lepard’s cinnamon cake with blackberries

Cinnamon cake with blackberries by Dan Lepard.

Dan Lepard’s cinnamon cake with blackberries. : Romas Foord/The Observer

This is likely one of the lightest truffles you’ll make with wholemeal flour, nevertheless it is determined by each beating the eggs to a thick froth and including somewhat baking powder. The cake freezes effectively unfilled so you would bake prematurely and wait until the berries look excellent.

Serves 6-Eight
eggs Four medium, at room temperature
caster sugar 200g
golden syrup 50g
wholemeal flour 150g
baking powder ½ teaspoon
floor cinnamon 2 tsp
chilly milk 100ml
double cream a small tub
blackberries 1 punnet, or blackberry jam
icing sugar for dusting

Line the bottom and sides of a deep 20cm spherical cake tin with non-stick baking paper, and warmth the oven to 180C/gasoline mark Four. Beat the eggs with the sugar and syrup utilizing the whisk attachment on an electrical mixer, till pale and thick and the combination falls like thick ribbons when the beaters are lifted from the bowl. Sift the wholemeal flour, baking powder and cinnamon as soon as, including again any bran that the sieve collects. Add the milk to the overwhelmed eggs and whisk, then add the flour and whisk as soon as extra till simply easy. Pour the combination into the cake tin and bake within the centre of the oven for 35 minutes, masking the highest of the cake with foil for the final 10 minutes if you could cease it from burning. When a skewer inserted comes out with just some tiny moist crumbs caught to it, take away from the oven and depart to chill. Whip the cream frivolously, halve the blackberries, then slice the cake into 2 layers and fill with cream and fruit, reassemble the cake and dirt frivolously with icing sugar or high with further whipped cream and blackberries.
From Quick and Candy by Dan Lepard (Fourth Property, £25)

Yotam Ottolenghi’s curried egg and cauliflower salad

Curried egg and cauliflower salad by Yotam Ottolenghi.

Yotam Ottolenghi’s curried egg and cauliflower salad. : Jonathan Lovekin/The Observer

That is what coronation hen would style like in case you changed the hen with cauliflower and hard-boiled egg. An introduction which probably is not sensible till you eat it for your self. In case you are lacking the hen aspect of the equation, then you would do worse than serve this with mentioned chicken, roasted on the weekend.

Serves Four-6
cauliflower 1 medium (500g), trimmed and damaged into Three-4cm florets; holding the tender leaves
onion 1 (180g), minimize into 1cm thick wedges
olive oil 2 tbsp
gentle curry powder 1 tbsp
salt and black pepper
giant eggs 9
Greek-style yogurt 100g
mayonnaise 50g
Aleppo chilli flakes 1 tsp (or ½ tsp common chilli flakes)
cumin seeds 1 tsp, toasted and roughly crushed
lemons 2 – 1 squeezed to get 1 tbsp juice and the second minimize into Four-6 wedges, to serve
tarragon 10g, roughly chopped

Flip the oven to its highest setting. Combine the cauliflower florets (with any younger leaves hooked up) in a big bowl with the onion, oil, 2 teaspoons of curry powder, ¾ teaspoon of salt and loads of pepper. As soon as mixed, unfold out on a big parchment-lined baking tray and roast for 15 minutes, till comfortable and golden-brown however nonetheless retaining a chunk. Take away from the oven and put aside to chill.

Fill a medium pan with loads of water and produce to the boil on a excessive warmth. Cut back the warmth to medium-high, then rigorously decrease within the eggs and boil gently for 10 minutes, till hard-boiled.

Drain the eggs, then return them to the identical pan stuffed with working chilly water to cease them cooking.

As soon as cool, peel the eggs, place them in a big bowl and break them roughly with the again of a fork to type giant chunks.

In a separate small bowl, combine collectively the yogurt, mayonnaise, the remaining 1 teaspoon of curry powder, half the Aleppo chilli flakes, the cumin, the lemon juice and ¼ teaspoon of salt. Add the sauce to the eggs, together with the cauliflower and onion and the tarragon. Combine collectively effectively, spoon the combination on to a big plate, then sprinkle over the remaining chilli flakes and serve, together with the lemon wedges.
From Ottolenghi Easy by Yotam Ottolenghi (Ebury Press, £25)

Nigel Slater’s baked onions with parmesan and cream

Baked onions with parmesan and cream by Nigel Slater.

Nigel Slater’s baked onions with parmesan and cream. : Jonathan Lovekin

I usually eat these deeply savoury baked onions as a side-dish to chilly roast beef, and that’s most likely when they’re at their finest. However immediately I’ve them with a plainly roasted hen (butter, salt and pepper and some herbs tucked inside, roasted at 180C/gasoline mark Four for 60 minutes until juicy and golden) and it’s fairly one of the splendid meals I can keep in mind. Frugal, too, as there’s chilly hen left for tomorrow.

Serves Four
onions Four medium to giant ones
whipping or double cream 300ml
grated parmesan an excellent handful

Set the oven at 180C/gasoline mark Four. Peel the onions and produce them to the boil in a deep pot of water. Depart them at a vibrant simmer for about 25 minutes, till tender. Elevate them out with a draining spoon. Slice the onions in half from root to tip and put them cut-side down in an ovenproof dish. Tip the cream over the onions. Season with salt, pepper and the grated cheese and bake for 25-30 minutes, until golden and effervescent.
From The Kitchen Diaries by Nigel Slater (Fourth Property, £30)