Cosy Autumn Suppers

 

The Pumpkin Spiced Lattes are on sale, we've worn a scarf for the first time in months and it's starting to go dark on our drive home... it's officially feeling like Autumn!

Our versatile Curries, Casseroles and Chillies range have been proving perfect for these darker, colder evenings that call for just cosying up and eating some proper comfort food. We've paired them up with an autumn staple The baked Potato for these easy but a little bit special Cosy Autumn Suppers. 

 
Classic Baked Potato with Chunky Beef Chilli, Sour Cream, Chilli and Coriander. 

Ingredients 

  • 1 Chunky Beef Chilli
  • 1 Large baking potato 
  • 1 tbsp Sour Cream 
  • 1 Red Chilli sliced with seeds in 
  • Small bunch of coriander roughly chopped 

Method 

  1. Preheat your oven to 220°C/200°C Fan/Gas Mark 7 
  2. Place the baking potato in the microwave for 9 minutes. 
  3. Remove potato from microwave and rub with a little oil (careful, its hot!),  season with salt and pepper and place in the centre of oven. Cook for 15 mins to crisp up the skin.
  4. Heat the Chunky Beef Chilli following the pack instructions. You can also use this time to follow our guacamole recipe for the perfect side. 
  5. Pour the chilli over the crispy jacket, add a spoon of sour cream and sprinkle over the chillies and coriander. 

 

 
Mixed Bean Tagine topped Sweet potato with Natural Yoghurt, Pomegranate and Mint. 

Ingredients 

  • 1 Large Sweet Potato 
  • 1 Mixed Bean Tagine 
  • 1 tbsp Natural Yoghurt 
  • 1 pack pomegranate seeds 
  • 1 small bunch mint chopped

Method

  1. Preheat your oven to 220°C/200°C Fan/Gas Mark 7 
  2. Place the sweet potato in the microwave for 9 minutes. 
  3. Remove potato from microwave and rub with a little oil (careful, its hot!),  season with salt and pepper and place in the centre of oven. Cook for 15 mins to crisp up the skin.
  4. Heat the Mixed Bean Tagine following the pack instructions. 
  5. Pour the tagine over the Sweet potato, add a spoon of yoghurt and sprinkle over the pomegranate and mint.

 

 

Lentil and Grilled Vegetable Ragu with Cheesy Topped Hassle-back Baked Potatoes. 

Ingredients 

  • 1 Large baking potato 
  • 1 lentil and grilled vegetable ragu 
  • 100g cheddar cheese grated
  • Small bunch of parsley chopped 

Method 

  1. Preheat your oven to 220°C/200°C Fan/Gas Mark 7 
  2. Spacing each cut by about 1/2cm, slice in the potato to just over halfway through rub with a little oil, season with salt and pepper and place in the centre of oven. Cook for 20 mins or until the cuts are separated and turning crispy.
  3. Heat the Lentil Ragu following the pack instructions. 
  4. Top the potato with the cheese and cook for a further 5-10 minutes
  5. Serve the lentil ragu in the base of a bowl topped with the crispy cheesy potato. 

 

 

Spanish Style Chicken Topped Baked Potato with Crumbled Feta and Olives 

 

Ingredients 

  • 1 Large Baking Potato 
  • 1 Spanish Style Chicken 
  • 1/2 pack of feta cheese 
  • Small Pack of Mixed Olives roughly chopped
  • Parsley to serve  

Method 

  1. Preheat your oven to 220°C/200°C Fan/Gas Mark 7 
  2. Place the baking potato in the microwave for 9 minutes. 
  3. Remove potato from microwave and rub with a little oil (careful, its hot!),  season with salt and pepper and place in the centre of oven. Cook for 15 mins to crisp up the skin.
  4. Heat the Spanish Style Chicken following the pack instructions. 
  5. Pour the Chicken over the crispy potato and finish with the olives and crumble over the feta cheese.