Autumn is a wonderful time for cooking, as some fantastic ingredients are in season. Picnics in the park are replaced with cosy evening meals, and embracing seasonal recipes.
Hearty stews and casseroles are very comforting, but why play it safe when there is so much you can do with the autumnal palette of flavours?
Cooking sous-vide is a great and simple way to make the most of autumnal ingredients. Food is vacuum sealed, before being immersed in a water bath at a consistent temperature for up to 72 hours.
Precision cooking at its finest, you can simply set the ideal temperature and leave your meal to cook to perfection with minimal room for error.
Check out these fantastic and tasty recipes for some inspiration!
You can’t get a much more autumnal flavour combination than squash, carrot and ginger. This delicious and hearty soup would make a wonderful starter, and takes just two hours to make.
The spices, broth, and apples in this recipe will give subtle dimension to an otherwise simple dish.
Autumn is game season, putting richer flavoured meats back on the menu.
Venison is perfect for cooking en sous-vide, as this method makes it very easy to achieve perfect tenderness. If you like your meat rare or medium rare, simply adjust the temperature accordingly and let the water bath do the work.
This alternative take on a roast dinner is accompanied with simple to prepare yet indulgent roast vegetables with a mulled blackberry sauce.
Swedes are in season in autumn and winter, and this sous-vide cooked side dish is a fantastic way to prepare them.
The unique flavour combination of cumin, honey, and chilli is hearty and comforting, making it a perfect autumn dish.
Not only can sweet potatoes be cooked en sous-vide, they can also make a great dessert.
While this dish is really easy to prepare and uses simple ingredients, it is delicious and looks rather impressive, making it a great choice to serve up if you have company.
Cinnamon is such an autumnal flavour, and while you may never have thought to pair toasted marshmallows with sweet potato, it works really well.
It isn’t just food that can be cooked en sous-vide. You can actually make lots of different kinds of drinks with this method, from cocktails to this mulled wine recipe.
Making mulled wine can be quite a laborious process, and tends to involve standing over a pot on the stove. On the other hand, buying bottled mulled wine just isn’t as nice.
This recipe could not be more low maintenance, and it only takes an hour to warm through. Enjoy this wonderfully warming drink any autumn evening, ideally by an open fire.