I. Love. Autumn!
Something in the air changes and I don’t just mean the temperature.
Curtains start to close earlier, hats and scarves start to appear and there’s a crunch beneath your feet when you go for those misty morning walks.
It’s just such a cosy…
Yep, here we go again: feeling.
Me and my emotions eh!
As me and little Maggie were doing our weekly market shop last week, I picked up the most wonderfully Autumnal…carrots.
And that’s where it all began.
Oh the possibilities! There I was, manically stroking those perfectly plump pumpkins and cooing over the rest of October’s offerings, cooking up delicious dishes in my mind – all whilst trying to maouvere a pram.
It’s a brand new season which means brand new foods and cooking.
A little carrot can go a long, long way you know…
Sausage and apple casserole
6 thin pork sausage
1 red onion sliced
150g of carrots – small ones like the above if you can, sliced once down the middle in half
1 sweet potato, cubed
half a teaspoon of fresh rosemary
1 tin of chopped tomatoes
1 apple, peeled, cored and chopped in to cubes
half a teaspoon of English mustard
2 caps of white wine vinegar
1 teaspoon of tomato paste
150ml chicken stock
1 teaspoon of butter
splash of milk
dash of ground cinnamon
Chop the sausages in half and fry off lightly in a little olive oil with the onion.
Once the sausages are browned, add in the carrots and vinegar and stir.
Add in the tomato paste and mix so everything is covered.
Pour in the tomatoes and stock and simmer gently for five minutes.
Add the apple and pour in to an oven dish.
Cook for 15/20 minutes at 200 degrees electric fan/gas mark 6.
Meanwhile, boil the potato until soft and mash with the milk, butter and cinnamon.
When ready, dish up and pop the mash on top.
Then, close your curtains, settle down and get cosy whilst the nights draw closer and colder and embrace the taste of Autumn…