Main course – definitely braised beef, with mashed potato and green vegetables. The Hairy Bikers recipe is my favorite. For dessert, it's fruit crumble. We've tried a plum, a raspberry and a strawberry version so far. We're thinking about blackberry next – tis the season for them, after all. And maybe a banana version. For science.

by Hephaestus1816

45 comments

  1. I love whipping up a big pot of creamy macaroni and cheese with a crunchy breadcrumb topping!It’s like a warm hug from the inside out on a chilly winter night.

  3. Portuguese stew – I don’t care if it’s summer or winter, if it’s for lunch or for dinner – I can eat it anytime.

  4. Toad in the hole, with mash and baked beans. In fact, I’ll make that this weekend. Thanks OP.

    Also love a good apple crumble.

  6. Homemade soup and bread, usually butternut and red pepper with bacon and sour cream on top. I make a country boule for the bread.

    Plum crumble, I put orange zest with the plums and some almond extract in the crumble mix. To be honest it’s more of a streusal topping, as it’s what we prefer.

  7. Goulash! Hearty and warming but a bit different to a normal stew. Always with rice and green beans.

  10. Chicken noodle soup, cottage pie, garlic honey chicken thighs with mash and honey roast carrots and Sunday roast are my fave comforting mains.
    Desserts I do tray bake cakes so i do a chocolate cake with chocolate ganache and raspberries that we have with custard, vanilla school cake, concrete cake etc it’s also the season for crumbles or homemade cookies or Nutella brownies and custard.

  11. Love a homemade soup, either red lentil or pumpkin with crusty bread. Also bangers and mash or pie and peas with loads of gravy! Warm chocolate fudge cake with custard for dessert.

  13. Goulash, lots and lots of caraway.

    Green veg: mainly a brassica.

    Baked potato.

    Or lamb neck and lots of root vegetables cooked really slowly together, I just put the casserole dish on top of the wood burner and leave for the afternoon.

  16. I like my homemade chilli and a bunch of sour cream and cheese on top of some Doritos. Absolutely to die for

  19. Fish pie, specifically based on Jamie Oliver’s recipe for it. Or mapo tofu, but that needs the right sauce packets and they’re a pain to get near me

  21. I love winter stodge as much as anyone else, and then the record scratches: time for Tex-Mex-, Indian-, and Thai-inspired meals. For the former, I cook pork or beef mince with plenty of oregano, cumin, paprika (smoked & sweet), cayenne, and black pepper, plus onions & jalapeños. I heat canned black or pinto beans with a bit of bacon fat and cumin; I make a pot of brown rice. There’s also mixed greens, bold cheeses, pico de gallo, more jalapeño, cilantro. Pile it all up as you like and push the long nights away.

  26. Chicken and rice soup. Last night I made a batch using the carcass of last week’s roast chicken, one chicken breast, some carrots, celery, and onions, parsley, thyme, dill, and bay leaf, and a pinch of saffron. Two dinners for two and two lunches worth, for about £3 in ingredients.

    I’m pondering whether Sunday lunch should be roast pork with sage and onion gravy or lamb stew.

  27. I lived in Canada for a bit, so it’s coming up to pumpkin pie season for me. Not many foods from North America did it for me, but pumpkin pie is good stuff. I do like a maple pecan pie too, but it’s pretty pricey to make. The classic fruit pies are good too. Basically autumn is sweet pie time.

  28. Beef casserole with dumplings, mash and veg. And apple pie (or crumble, not fussy) and custard.

  29. I like to add about 8 tablespoons of gravy granules to a quart of warm heavy cream and drink it on my way to work.  

  32. Apple and raspberry crumble

    Also made a sausage and onion savory crumble once which was total bliss.

  34. Toad in the hole with mash, veg and gravy.

    Sticky toffee pudding and custard, or cinnamon apple crumble and custard.

  35. I recommend apricot crumble too, if you can find them fresh, reasonably priced.

    Sausages and wedges though. Or a good pie l. Or wedges. Or, secretly, Domino’s, but it’s necessary to engineer an excuse as to why that’s the only option left.

  38. Guylás, in soup form as originally intended.

    Crumbles of any fruit you enjoy

    Leek and potato soup with chorizo sausage

  40. Chicken and leek pie, something with broccoli and cheddar, or some kind of root vegetable soup – carrot and parsnip or cauliflower. Sometimes a cauliflower or potato gratin with a winter salad. And pear or apple crisp. I’ve actually been longing for these things for a few months, and so glad the weather is getting cool enough that I can finally get back to it.

  41. Sausage Stew. A creation of our making. It’s like a mashup of several dishes.

    Sausage, onions, carrots, celery, peppers, mushrooms, chilli. Smoked paprika, cayenne pepper. Veg stock. Spoon of flour to thicken it up. Served with rice.

  42. Sausage and mash, stews with dumplings, a good pie or a bit different, big old bowl of ramen.

    For dessert sticky toffee pudding.

  44. Spicy root and lentil casserole. It’s onions, parsnips, carrots and swede/turnip with red lentils that thickens up a stock and curry paste sauce.
    In fact, I’m going to make that tomorrow.

  45. Mushroom risotto, macaroni cheese, sweet potato and black bean chilli, any kind of soup with crusty bread, apple crumble, sausage, beans and mash. I love autumn food.

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