If there is one thing that I love about autumn, it is the gorgeous food. It is the perfect time of year to indulge in some real comfort food that warms you up from the inside. Of course, you will still want to be healthy in what you eat and give your body and your skin the best nourishment, so you need to think carefully about what you cook and help prevent your skin going downhill as the weather becomes cooler.
As you might know, I trained as a natural chef, and my book, The Beauty of Eating Well™ is packed full of tasty and nutritious recipes that are designed to support your body and get you glowing from the inside out. I decided to explore the relationship my body had with food as I understood that it played a part in the condition of my eczema and my mood. Instead of fearing food, I wanted to help people enjoy it and benefit from it, so my recipes combine everything that I have learnt to bring you colour, flavour, energy and joy. I therefore thought I would pick out a couple of my favourite autumn recipes to share with you.
This is such a wonderfully warming recipe originating from the area where I grew up in the Northwest of England. It’s one that the whole family can enjoy, and a particular favourite of my family, so I just had to include it.
- 600g grass-fed lamb neck, chopped into 2.5cm pieces, or mix 200g whole cooked chestnuts and 400g button mushrooms for a vegan option
- 1 onion, finely sliced
- 2 leeks, roughly sliced
- 3 carrots, roughly chopped
- 1 bay leaf
- 1 sprig of rosemary
- 2 tbsp chestnut flour
- 750ml chicken bone broth or good quality vegetable stock for a vegan option
- 4-5 parsnips, peeled and thinly sliced
- 1 tbsp olive oil
Start by preheating your oven to 170C, and heat the olive oil in a casserole pan over a high heat. Fry the lamb for 3-5 minutes until it is brown all over to seal it. If you have chosen to use chestnuts and mushrooms instead, then fry them over a medium heat for 5-7 minutes until they are browned.
Turn down the heat and add the onion, leeks and carrots, frying them over a low heat for 5 minutes until they have become golden and fragrant. Then add the herbs, chestnut flour and a sprinkling of salt before stirring it well. You can then add the broth or stock and bring it to the boil before removing it from the heat.
At this point, you can begin to layer the slices of parsnip over the casserole, ensuring that it is as even as possible and avoiding too many gaps. Cover it with foil and pop it into the oven for 40 minutes. Then remove the foil and cook for a further 10 minutes to give the parsnips a beautiful golden colour. Get ready to serve with some pickled red cabbage or seasonal greens. This recipe also freezes well, so why not double the quantity and freeze for the future so you can reheat it when needed.
My Maple Latte is the perfect treat to give you all the best flavours of autumn. I love it because it reminds me of being back in Canada with my best friend, and as maple syrup is a healthier alternative to refined sugar, it gives you a great leafy flavour, antibacterial properties and a boost of important minerals as well as great taste.
- 1 shot of espresso coffee
- 250ml almond milk
- 1-2 tbsp maple syrup to taste
This recipe really couldn’t be easier! Just warm the almond milk and maple syrup in a pan over a low heat, whisking for 3-4 minutes until it simmers. While you are doing this, make your shot of espresso coffee and when the milk is steaming pour it over and stir them together. Then pour it into your favourite mug, sit back and enjoy!
Both of these recipes are ideal to share with friends and family. Eating with friends and from a place of joy is so good for your skin, so why not plan an autumn walk with friends and invite them for Lancashire Hotpot and a Maple latte afterwards.
I hope you love these recipes and if you love them as much as I do, then please share photos of your meal. For more recipes like this you can order The Beauty of Eating Well™ cookbook and you’ll have plenty of healthy and joyful inspiration that will make you glow this autumn!