What to cook this October

October welcomes the most mouth-watering autumnal produce, but are you wondering how to make the most of the seasonal food on offer? 

If you are craving warm, cozy meals then check out our choice of recipes. 

Beef Stew (delish)

Camberley Butchers | Surrey Butchers | Farnborough Butchers

Kat Wirsing

The cold weather essential. 

Ingredients

  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 2 carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • 800g braising steak
  • Salt and pepper
  • 3 cloves garlic, minced
  • Tomato puree
  • 1tbsp extra-virgin olive oil
  • 6 cups beef broth
  • 1 cup red wine
  • 1tbsp Worcestershire sauce
  • 2 bay leaves
  • 400g baby potatoes
  • 1tsp dried or fresh thyme leaves
  • 1/4 cup freshly chopped parsley
  • 1 cup frozen peas

Method

  1. In a large casserole dish or pot, heat the vegetable oil over medium heat. Add the beef (steak) and cook until seared on all sides. Once cooked transfer the meat to a plate. 
  2. In the same pot cook the onions, carrots, and celery until soft. Season with salt and pepper. Add the tomato puree and garlic. Cook for two minutes.
  3. Add the beef back into the pot and then add the broth, wine, Worcestershire sauce, bay leaves and thyme. 
  4. Bring to the boil then reduce and let simmer. Season with more salt and pepper. Cover and allow to simmer for another 30 minutes to allow the beef to tenderise. 
  5. Add the potatoes and allow to simmer for 15 minutes.
  6. Remove bay leaves, stir in the peas and cook until they are warmed through. Garnish with parsley and serve.

Steak & Ale Pie (Good Food)

Camberley Butchers | Surrey Butchers | Farnborough Butchers | Aldershot Butchers

We apologise already for killing your diet with this one... one slice will not be enough. Great recipe by BBC Good Food

Ingredients

  • 1kg braising steak
  • 3 tbsp plain flour
  • 3 carrots, peeled and chopped
  • 2 onions, roughly chopped
  • 1 tbsp tomato purée
  • 4 rashers of bacon
  • 1 tsp malt or red wine vinegar
  • 400ml sweet brown ale
  • 600ml beef stock made from 2 stock cubes
  • 2 bay leaves
  • Few thyme sprigs

For the pastry 

  • 700g plain flour
  • 2tsp English mustard powder
  • 150g lard
  • 150g butter
  • 2 egg yolks, beaten 

Method

  1. Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
  2. Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely.
  3. To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. 
  4. Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
  5. Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.

Sausage and Cider Casserole with Apples and Sage (delicious.)

Camberley Butchers | Surrey Butchers | Aldershot Butchers | Farnborough Butchers

Ingredients

  • 1 tbsp sunflower oil
  • 8 pork sausages 
  • 200g smoked bacon 
  • 50g butter
  • 300ml medium or dry cider
  • 300ml fresh chicken stock
  • 8-10 fresh sage leaves, chopped, plus a few leaves fried in a little oil until crisp (optional)
  • 1 tbsp wholegrain mustard
  • 2 small eating apples, such as cox
  • A squeeze of lemon to serve (optional)
  • 2 medium onions, chopped
  • 2 garlic cloves, crushed
  • 2 small parsnips (about 350g), chopped
  • 3 large celery sticks, chopped
  • 1 tbsp tomato purée
  • 2 tbsp plain flour

Method

  1. Heat your oven to 180°C/gas 4. Heat the oil in a large casserole dish. Add the sausages and brown all over, then transfer to a plate.
  2. Add the bacon to the dish and fry for 5 minutes. Transfer to a plate with the sausages.
  3. Drain off all but 1tbsp of the oil from the casserole, add half the butter and when melted add the onions and garlic. Cover and cook for 10 minutes.
  4. Take off the lid, stir in the parsnips and celery. Cook for 2 minutes. Stir in the tomato purée and flour, then gradually add the cider and stock. Bring to a boil. 
  5. Return the sausages and bacon to the casserole, stirring in the sage and mustard. Cover and put in the oven for 40 minutes.
  6. When the casserole is ready, melt the remaining butter in a non-stick frying pan. Quarter, core and slice the apples into wedges. Add them to the pan and fry gently for 2-3 minutes. Season with a touch of salt and pepper. 
  7. Remove the casserole from the oven, stir in the apples and season to taste. Sprinkle with fried sage leaves (if using). Serve with baked potatoes or mash. 

Shrimp Fettuccine Alfredo (delish)

Camberley Butchers | Surrey Butchers | Aldershot Butchers | Farnborough Butchers

Ethan Calabrese

Comfort food with a twist. 

Ingredients 

  • 400g fettuccine
  • 3 tbsp butter, 
  • 4 tiger prawn kebabs
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/2 c. whole milk
  • 1 egg yolk
  • 1 c. freshly grated Parmesan, plus more for garnish
  • 1 tbsp. Chopped parsley, for garnish
  • 2 tbsp. all-purpose flour
  • 1 c. heavy cream

Method

  1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
  2. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add prawns, season with salt and pepper and cook until pink, 2 to 3 minutes per side. Remove prawns from skillet and set aside.
  3. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
  4. Garnish with more parmesan and parsley. 
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