Autumn comfort made easy

As the evenings draw in and the jumpers come out, our cravings shift to hearty, warming meals, but that doesn’t mean spending hours in the kitchen. With our bold, real-ingredient dressings and marinades, you can create flavour-packed autumn dishes in minutes.

Here are three cosy, comforting recipes to ease you into the season:

Cajun Sweet Potato & Red Pepper Soup

A warming bowl with a gentle kick — perfect for lunches or chilly evenings.

Warming Cajun Sweet Potato Soup, perfect for Autumn evenings.

Ingredients (serves 4):

2 medium sweet potatoes, peeled & cubed

1 red pepper, sliced into chunks

1 onion cut into chunks

3-4 tbsp Cajun Marinade

2 tsp smoked paprika

1 litre vegetable stock

Salt & pepper to taste

Optional extra chilli flakes

Optional: swirl of crème fraîche or coconut milk to finish

Method:

• Preheat oven to 200°C.

• Toss the sweet potato, red pepper and onion in the Cajun Marinade, adding in the chilli flakes if liked, and roast on a baking tray for 35-40 minutes until caramelised and soft.

• Tip the veg into a pan with the stock with the smoked paprika. Simmer for 10 minutes. Blend until smooth and season to taste. For a chunkier soup, blend until you achieve your prefered consistency.

• Finish with a swirl of crème fraîche if you like

Tip: If you are going for a chunky soup, add in some kidney beans when simmering.

Serve with warm bread or cheesy toast soldiers.

Moroccan stuffed roasted squash boats

Bursting with flavour and super wholesome dish, perfect as a vegetarian main or a veggie side.

A tasty, healthy side dish or vegetarian main

Ingredients (Serves 2 as a main, 4 as a side)

1 large butternut squash

150 g couscous

150 g button mushrooms

1 red onion quartered

1 large shallot

3 garlic cloves

½ tsp chili flakes

salt and pepper

Instructions

• Preheat the oven to 200C/180C Fan.

• Carefully slice the butternut squash in half lengthwise and scoop out the seeds.

• Drizzle the Moroccan Marinade over the flesh and season with salt and pepper.

• Place the squash halves cut-side up on a baking tray and roast in the preheated oven for 45-50 minutes, or until the flesh is tender when pierced with a fork. Adjust the time as needed depending on the size of the squash.

• Coat the mushrooms and red onion in Moroccan Marinade and spread out on a baking tray. Roast for 35-40 minutes.

• While the squash and mushrooms are roasting, make up the couscous according to the pack instructions

• Heat a large frying pan over medium heat and add a drizzle of marinade. Sauté the chopped shallot and garlic until fragrant and translucent, about 2-3 minutes. Stir in the chili flakes.

• Add the cooked couscous to the pan, along with the roasted mushrooms and onions and mix thoroughly, season to taste.

• Once the butternut squash is cooked, remove it from the oven and let it cool slightly.

• Use a spoon to create a shallow cavity in the center of each half, scooping out a small amount of flesh if needed to make more room for the stuffing.

• Spoon the couscous mixture generously into the squash halves, pressing lightly to ensure it stays in place.

• Return the stuffed squash to the oven and bake for an additional 10-15 minutes at 180°C, allowing the flavors to meld and the tops to become lightly golden.

• Remove from the oven and let cool for a few minutes before serving.

Italian Roasted Chicken & Vegetable Traybake

Super simple and tasty dish for a mid week family meal.

Delicious midweek meal that the whole family will love

Ingredients (Serves 4)

8 chicken thighs on the bone, excess skin trimmed

Bag mixed peppers (about 700g), halved and deseeded

200g cherry tomatoes

4-6 tbsp Italian Style Marinade

Method

• Heat oven to 200C/180C fan/gas 6.

• Drizzle the Italian Marinade over the chicken, if you have time let it marinade for as long as you have.

• Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin and drizzle generously with Italian Style Marinade (3-4 tbsp), then sit the chicken on top, skin-side up.

• Roast for about 40 minutes then add in the cherry tomatoes, stirring through the veggiest to get them coated in a little of the marinade. Roast for a further 15-20 minutes or until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

These three recipes bring warmth, flavour and ease to your autumn table and all with a simple drizzle!