Lighter Autumn Flavours for a Late British Summer
Updated: 23 February, 2024
Lighter Autumn Flavours for a Late British Summer
Updated: 23 February, 2024
Now, this October is definitely not one we were expecting. Typically, autumn graces the UK in October, making way for crisp air, crunchy leaves and an abundance of auburn colours. It also means we see the return of pumpkins, butternut squash and sweet potatoes onto restaurant menus.
However, this October, we're tightly holding onto the remnants of our late British summer, and present to you some delicious dishes you can serve up to celebrate those typical autumnal flavours, but with a much lighter touch.
Spiced Roasted Pumpkin with Feta and Pomegranate
Pumpkin is the undeniable royalty of autumn, so start to incorporate the flavours of it now for your guests, before the big chill descends.
For a lighter option on your menus, why not try this roasted pumpkin with feta - it's a great vegetarian choice, or served alongside some succulent chicken or lamb.
What you will need:
  • 1 large pumpkin
  • Good glug of olive oil
  • 4 tablespoons of garam masala
  • One block of feta
  • A handful of pomegranate seeds
  • A handful of pumpkin seeds
  • Pomegranate molasses (optional)
To make the dish:
  • Pre-heat your oven to 200°C
  • Deseed a large pumpkin, and cut into large wedges
  • Place the pumpkin into a large roasting tin and drizzle with a good glug of olive oil
  • Next, season the pumpkin with four tablespoons of garam masala
  • Roast in the oven for 30 minutes
  • Once cooked, portion into your serving plates, then scatter with crumbled feta, pomegranate seeds and pumpkin seeds
  • You can also drizzle over some pomegranate molasses for an extra touch - delicious!
Sweet Potato Houmous
Switch up your homemade humous by swapping the chickpeas for seasonal sweet potato. Serve alongside some crisp nachos, warm pitta bread and crudités.
What you need:
To make the houmous:
  • Pre-heat your oven to 200°C
  • Add the sweet potato to a baking tray, and drizzle over one teaspoon of olive oil
  • Sprinkle with the paprika and chilli flakes, then toss together to coat evenly
  • Add the garlic cloves to the tray, then roast for 30-35 minutes until the potato has softened
  • Remove once cooked, and leave to cool completely, then put the potato and garlic cloves into a food processor
  • Add in the tahini and lemon juice then blitz for one minute, gradually adding two tablespoons of olive oil and blitzing in between
  • Continue to blitz until silky smooth, adding in a couple of tablespoons of cold water if it needs to loosen
  • Season to taste, then spoon the humous into a bowl and swirl with a teaspoon for presentation
  • Drizzle over some olive oil, and scatter with a few extra chilli flakes, then serve!
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