Katie Kingsley serves up some wonderfully mellow autumn dishes –perfect for those cosy November evenings…

MulLigatawny

Hearty in every sense, generous to the stomach and the soul and just what we need this gusty time of year – a sturdy soup to keep us grounded. Very simple to prepare with ingredients to stave off the most stubborn of colds.

Add 2 tbsp of olive oil and a knob of butter to a casserole and heat then add two finely diced onions, cooking for about five minutes on a medium heat until softened. Add one finely diced carrot, one finely diced parsnip, two finely diced celery stalks and continue to sauté for another five minutes or so until softened. Add 2 tsp of grated ginger, two bay leaves and five minced garlic cloves and cook for a few minutes before adding six skinless, boneless chicken thighs, stirring to coat then 500ml of chicken stock, 250ml of boiling water, 150g of red split lentils and ½ a tsp of salt. Bring to a boil then cover and simmer for 35 minutes. In the meantime, add 100ml of hot milk to 50g of flaked almonds and let this stand for as long as possible before blitzing it up with a hand blender or food processor. Remove the chicken and shred using two forks, then return this to the soup with the almond milk, cooking for a further five minutes. Adjust seasoning and serve in bowls with chopped chives, mango chutney and lemon juice to taste.

Warm Salad of roast beetroot, blue cheese and pear with horseradish cream

This salad hits all the right notes as well as being easy on the eye. A sophisticated yet practical recipe, open to additions/exclusions depending on cupboard love. Serve with a nice loaf for happy and contented lunch guests.

Heat oven to 200°C. Remove the greens from about 10 small beetroots (a mixture of red and golden) then either peel or lightly scrub under a running tap. Halve or quarter them, depending on their size then drizzle over some olive oil, season generously and roast for about 25 minutes. Make a salad dressing by whisking together 3 tbsp of extra-virgin olive oil, 1 tsp of runny honey and lemon juice to taste then stir through 1 tbsp of finely chopped chives and toss through salad leaves to coat. Arrange the dressed salad leaves on the plates and add the roasted beetroot then dot with small chunks of blue cheese, fresh slices of sweet pear and a scattering of chopped walnuts, pistachios or toasted hazelnuts. Finish off by mixing fresh or jarred horseradish through crème fraiche (to taste) and dolloping over the salad.

« Tip: Add fresh thyme and honey to the beetroot before you roast it.
« Extra tip! Sauté the pear slices in butter then add brown sugar to caramelise.

Maple pecan pie

This is deep and delicious, gratifyingly simple to make and a worthwhile recipe to master. I’ve lost count of how many times I’ve made this. I always manage to find a reason if I fancy a slice and it keeps well if you have no guests! I like to serve this with a large scoop of vanilla ice cream.

Heat oven to 200°C. First prepare your pastry case: it needs to be 23cm wide and about 3.5cm deep. I make a sweet shortcrust or buy 500g pre-made pastry, roll it, line the tin, prick the base, blind bake then remove your baking beans and bake for longer to get a nice golden base. Make your filling by using an electric whisk to blend together 75g of softened butter with 100g of caster sugar. Add 175g of golden syrup, 175g of maple syrup, ½ tsp of vanilla extract, ¼ tsp of salt then blend again. Gradually add three beaten eggs while whisking then stir in 300g of pecan halves. Pour into your cooled pastry case and bake for 10 minutes then turn down your oven to 160°C and continue to bake for an extra 30-35 minutes. The pie should only wobble slightly in the centre, if the pastry is beginning to burn, lay a sheet of foil over the top while it cooks. Leave to cool in its tin then serve warm or at room temperature.

As we don our slippers and step snugly into October, Katie Kingsley brings us the hearty root vegetables and warming suppers we crave.

Pasta e fagioli

This is a very basic and inexpensive pasta dish, translating to ‘pasta and beans’. A good one to try, to perfect and to keep up your sleeve for whipping up as if by magic, straight from the pantry. This does not essentially need the pancetta but it is a nice touch and a worthwhile addition, if you do step out of the pantry.

Heat 1 tbsp of olive oil in a pan then cook 100g of pancetta (cubed or sliced) until golden and crisp, remove with a slotted spoon and leave to one side to garnish. Make a sofrito by finely chopping one onion, two carrots and two celery stalks then sauté in the pan with more oil if necessary. When soft and starting to brown, add three minced garlic cloves, cooking for a few minutes before adding 500g of fresh roughly chopped tomatoes (or one can) with 2 tsp of runny honey and season. Cook, covered, for about 20 minutes until the tomatoes have broken down then stir through 500ml of vegetable stock. Bring to a boil then add 200g of pastini (little pasta shapes), cover and simmer for 10-20 minutes or until the pasta is cooked and the sauce has thickened. Stir in a can of chickpeas for the last few minutes of cooking and serve with lots of grated parmesan and the crispy pancetta.

« Tip – Add dried herbs or sundried tomato paste for extra flavour.

Celeriac remoulade

I absolutely love making mayonnaise in this way, it is culinary wizardry. Despite this recipe never failing, it still feels like such a delicious accomplishment every time. This is great with smoked salmon or trout on a good rye bread or scallion pancakes as a refreshing starter or snack.

Measure and combine 75ml each of groundnut and olive oil. Place an egg yolk into a large bowl with 1 tbsp of Dijon mustard and a sprinkle of salt and pepper. Take an electric whisk or use a food processor to add the oils in a very slow, steady stream until it is all incorporated and you have a thick mayonnaise. Add 1 tbsp of white wine vinegar and adjust seasoning to taste. Peel one celeriac and cut into matchsticks, dropping them into a bowl of water as you go with a good squeeze of lemon juice.
Take 2 small tart red apples and slice thinly, adding to the acidulated water with the celeriac then drain well, pat dry and combine with the mayonnaise. Add 1 tbsp of finely chopped dill, freshly grated or about 1 tbsp of hot horseradish from a jar and about 1 tsp of caster sugar, tasting as you go. Serve with smoked fish and lemon wedges.

Apple and Blackberry frangipane crumble

Everyone loves crumble and everyone has eaten good crumble but this is taking it to another level, good enough for any dinner party in my opinion.

Heat your oven to 180°C. Beat together 100g of softened butter with 150g of caster sugar then add 150g of ground almonds, two egg yolks and two or three tbsp of plain flour with a pinch of salt. Add ½ tsp of almond essence and beat until you have a smooth, stiff mixture. Spread into the base of a buttered 1 litre ovenproof dish and bake for 30 minutes or until set and golden. Cover it with foil for the last part of the baking if the mixture begins to get too dark. Peel, core and slice three cooking apples and toss together with 300g of fresh or frozen blackberries and the juice of half a lemon then bake in a dish for 30 minutes. In the meantime, make the crumble topping by combining together 100g of plain flour, 50g of ground almonds, 125g of chilled cubed butter and either rub together using your fingertips or pulse briefly in a food processor until you get course breadcrumbs, with some larger pieces. Stir through 35g of demerara sugar and 35g of caster sugar, sprinkle with water and roughly rake with a fork then refrigerate until you need it. When the fruit is cooked, turn up the oven to 200°C then use a slotted spoon to transfer it on top of the frangipane, with some of the juice then add your crumble topping and bake in the oven for 20 minutes or until golden.

« Tip – Add chopped hazelnuts, flaked almonds and porridge oats to your crumble topping for extra crunch.

As August arrives, Katie Kingsley serves up three dishes which make the most of the flavours and textures of the height of summer.

Plum and almond loaf

A simple, pretty little number. Great when you don’t have much time on your hands but still fancy something a bit special (and plums are at their best this time of year).

Heat oven to 160°C and grease and line a 900g/2lb loaf tin with baking paper. Take a large bowl and add 150g of self raising flour, 150g of golden caster sugar, 100g of ground almonds, 175g of softened unsalted butter, three eggs, ½ tsp of almond extract and pinch of salt. Use an electric mixer to beat together well, for about five minutes until very light and fluffy. Stone and slice three ripe plums then stir through the mix before spooning into your tin and baking for 1 hour 15 to 1 hour 30 minutes, when a skewer inserted into the centre comes out clean. Let cake cool in tin before removing onto a wire rack. Warm three tbsp of plum jam in a small pan and brush over the top of the loaf. Stone and slice two more ripe plums and lay atop the cake then brush liberally with more jam and sprinkle with toasted flaked almonds.

Harissa and sweet pepper chicken with spiked couscous

Save this one for a cooler day; it’s great mid-week but also special enough for Friday night. Just double everything to serve four, and the kids will love this, too!

Heat two tablespoons of oil in a wide-bottomed pan and sauté a chopped onion before adding three sliced red peppers, six halved boneless, skinless chicken thighs and three or four minced garlic cloves. Once the chicken has browned, mix together two teaspoon of harissa paste with 150ml of water and add to the chicken mix. Once simmering, cover and cook for about 30 minutes. Carefully remove the chicken and blend the sauce with a hand blender, or in a food processor, until smooth. Return the chicken to the sauce and cook for a further 10-15 minutes until the sauce has thickened. I like to add a knob of butter and check seasoning at this point while I prepare the couscous. Cook the couscous, according to packet instructions then fluff up, adding lemon juice to taste. Fry a tin of drained chickpeas in a little oil until golden then add ½ tsp each of ground cinnamon and ground cumin until fragrant. Add the spiced chickpeas to your couscous and scatter with toasted flaked almonds and fresh parsley, serving alongside the harissa chicken.

End of summer tomato fritters

These I believe are a speciality in Santorini (known there as keftedes) where sweet ripe tomatoes are a plenty. They are a great way to showcase beautiful tomatoes where maybe you are lucky enough to grow them and find yourself in abundance, but if not try to use the best quality you can find as it really will make a difference. Just as good simply dipped into tzatziki for a snack as they are sandwiched between toasted sourdough and an oozy poached egg for breakfast. Roughly chop 1kg of good quality ripe tomatoes and drain away the juice over a sieve then transfer the flesh to a large bowl. Grate two brown onions and 1 small courgette then squeeze out the moisture before adding to the bowl with 200g of plain flour, a bunch of finely chopped basil, 1 tbsp of olive oil and season generously.

Mix everything together until well combined and heat rapeseed oil in a saucepan to very hot. You will know when the oil is ready by dropping in a pea-sized dollop of mixture, it should sink but then rise to the surface bubbling. Use two tablespoons to carefully dollop bite-sized spoonfuls of the mixture into the oil being careful not to overcrowd the pan (I did about three at once). If your mixture breaks up, add more flour and mix again well before frying more. The fritters will take two or three minutes to cook through, if still raw, inside then turn down the oil and cook for longer, you should have a crisp shell and perfectly cooked centre. Drain on kitchen paper before serving with an extra sprinkle of salt.

As August arrives, Katie Kingsley serves up three dishes which make the most of the flavours and textures of the height of summer.

Crispy baked artichokes

(Each artichoke yields four pieces)

A real treat; all the effort goes into the preparation of the artichoke so the cooking method is extremely straightforward. Put out a plate of these beauties with aperitif straight from the oven with some lemon butter or homemade aioli for dipping and your evening will be off with a blast!

Heat your oven to 200°C. Fill a large bowl with cold water and squeeze in the juice from half a lemon. Remove the outer leaves of the globe artichokes until you get to the pale yellowish leaves and rub with the other half of the lemon to stop browning. Use a small sharp knife to pare down where the bottom leaves meet the top of the stem and then use a vegetable peeler to peel around the stem, snap off the woody ends. Rub all cut sides with lemon. Quarter your artichokes through the centre and remove the fibrous ‘fluffy’ chokes and wiry purple leaves. Add to the citric water whilst you finish off the preparation. Bring a pan of salted water to a boil then add your artichokes with the lemon halves and boil for 10-15 minutes then drain, discard lemon and cool. Drizzle olive oil onto a baking tray then add your artichokes and drizzle with more oil and sprinkle with course salt. Bake for 20 minutes on each side or until nicely crisp and browned. Serve with lemon wedges, more salt if needed and a scattering of chopped parsley.

Salmon and cucumber summer spread

Delicious dolloped on caraway crackers or spread on to a toasted bagel. A lighter, fresh tasting snack for balmy summer evenings or perhaps as a lighter dinner after a beefy barbecue.

Peel half a cucumber, slice through the centre and spoon out the seeds. Chop into matchstick-sized pieces and place in a colander with a sprinkle of salt so the water can drain away. Finely dice five cornichons and add to a bowl with 1tsp of Dijon mustard, 2tsp of rinsed capers, 100g of smoked salmon cut into thin strips, 50g of mayonnaise, 50g of sour cream and chopped dill, coursely ground black pepper and lemon juice to taste. Pat dry the cucumber with kitchen paper before adding to the mix and serve with thin slices of red onion on carb of choice.

Charred apricots with maple French toast and vanilla mascarpone

Biscuity bottom, buttery and nutty with bursts of sweet cherry…

Heat oven to 190˚C. Grease and line a nine-inch, square brownie tin. Make your crust by mixing together 100ml of melted unsalted butter with 70g of golden caster sugar, 1/4 tsp of vanilla extract, 130g of plain flour and a pinch of salt. Press your crust into the base of the tin and bake for 20 minutes until golden. Remove from oven and leave in tin to cool whilst you prepare the filling. Melt 115g of unsalted butter in a small saucepan and cook, stirring for about six minutes until it turns a nutty brown (careful not to burn). Pour into a bowl to cool. In a medium bowl whisk together 100g of golden caster sugar, 30g of plain flour, two large eggs, 1 tsp of almond extract and a pinch of salt then add your browned butter gradually while whisking until blended. Remove the stones from 450g of cherries and arrange in the bottom of your tin over the cooled crust. Pour over your filling carefully then cook for 30 minutes or until the top is puffed and golden and a tester comes out clean. Once cooled, slice and serve.