From Plot to Plate, 4 Autumn dishes using our drizzles and marinades

Spending the weekend at RHS Wisley for the Plot to Plate event left us full of ideas. Talking to the lovely RHS members who visited our stand, we were inspired to come up with some recipes using seasonal produce, and our dressings and marinades which all pair so perfectly with homegrown, hearty vegetables, especially at this time of year.

Orange & Ginger Roasted Beetroot & Carrot topped with feta & roasted hazelnuts

A fabulously tasty vegetarian main, delicious served with flatbreads and dips, or serve as a seasonal side.

Serves 4-6 as a Side 

4 carrots (about 450g), cut into batons 

4 beetroots (about 450g), peeled and cut into thin wedges 

6 tbsp Orange & Ginger Dressing 

2 tbsp honey 

1 tsp ground cumin 

1 tsp ground coriander 

Zest of 1 lemon 

75g hazelnuts roughly chopped 

200g feta crumbled (ensure vegetarian) 

Heat the oven to 200C/180C fan/gas 6. Tip the carrots and beetroot wedges into a roasting tin, drizzle with 3-4 tbsp of the Orange & Ginger Dressing and season. Toss to coat and roast for 25 mins. 

Combine the honey, 2 tbs of Orange & Ginger Dressing, lemon zest, cumin and coriander. Remove the tin from the oven and pour the honey mixture over the veg. Stir well to coat, then scatter over the hazelnuts and return to the oven for another 10 mins. 

Serve with any roasting juices from the tin poured over and topped with crumbled feta.  

Lemon & Thyme Roasted Squash

The combination of lemon and thyme pairs so well with roasted butternut squash.

Serves 4 as a side

1 medium butternut squash cut into chunks 

2-3 tablespoons Lemon Dressing 

4-5 sprigs of lemon thyme (or 1 teaspoon dry) 

Salt & Pepper to Season 

Preheat your oven to 200C/180C fan/gas 6. Tip the butternut squash into a roasting tin, drizzle with the Lemon Dressing and thyme, season well and toss to coat.   

Spread the squash in an even layer on the baking sheet. Roast for 35-40 minutes until fragrant and just starting to brown around the edges.  Transfer the squash to a serving dish and serve warm. Garnish with extra thyme if desired.

Cajun Spiced Roasted Vegetable Stew

A warming spicy dish, perfect for cooler autumnal evenings, and delicious served with flatbreads or crusty bread to soak up that lovely spicy tomato sauce.

Serves 4 as a side or 2 as a main

1 sweet potato, cubed 

1 red onion 

Lincolnshire Drizzle Cajun Sauce & Marinade 

1 green pepper 

450g kidney beans 

1 tin tomatoes 

1 vegetable stock cube 

1 small pot of natural yogurt 

Fresh Coriander 

Preheat your oven to 200°C/180C Fan Gas 6. Chop the sweet potato into 1cm chunks. Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Halve, peel and chop the onion into 1cm sized chunks. Pop the sweet potato, pepper and onion on a baking tray and drizzle over 3-4tbs Cajun Marinade. Season with salt and pepper and toss to coat. Roast on the top shelf of your oven until tender and starting to char, 25-30 mins. Turn halfway. 

Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.  

In a small bowl combine the yogurt with half of the chopped coriander. Stir together and season to taste with salt and pepper. 

Heat a 2-3tbs of Cajun Marinade on a medium high heat. When hot, add the red kidney beans, Cook stirring frequently for 1 minute. 

Add the vegetable stock cube dissolved in 250ml of hot water and tinned tomatoes. Bring to a boil and season with salt and pepper. Turn the heat down to a simmer and cook for 8-10 mins until slightly reduced. Add the roasted veggies once they are cooked, stir through the sauce.  

Season the sauce to taste with salt and pepper and serve with a dollop of coriander yogurt.

Moroccan Spiced Root & Chickpea Traybake

Parsnips, onions and carrots make a gorgeous base for our sweet Moroccan Marinade.

Serves 4 as a side

2 large carrots, peeled and sliced

2 parsnips, peeled and sliced

1 red onion, cut into wedges

1 can chickpeas (400g), drained and rinsed

4 – 5 tbsp Moroccan Marinade

Salt & pepper

Couscous or flatbreads to serve, yoghurt to drizzle

Preheat the oven to 190°C (fan 170°C). Place the carrots, parsnips, onion and chickpeas in a roasting dish.

Add Moroccan Marinade. Toss thoroughly to coat and season with salt and pepper. Roast for 35–40 minutes until vegetables are tender and the edges are caramelised.

Serve with couscous, flatbreads or a spoon of yoghurt.

The best thing about our drizzles is their versatility, we love experimenting with new recipes, not all of them work but we have lots of fun trying!