Veronica Henry, author of The Beach Hut, A Night on the Orient Express and her new novel High Tide, shares some of her favourite autumnal recipes.
Field mushrooms on toast
First dry fry a couple of slices of prosciutto in a pan until crispy. Leave to one side.
Melt a generous tablespoon of butter in pan. Gently fry a clove of garlic. Add a selection of finely sliced field mushrooms and cook until soft, adding more butter if necessary. Add a handful of chopped flat leaf parsley. Toast thick slices of sourdough and tip the mushroom mixture on top. Snap up the crispy prosciutto and scatter on the top.
Slightly tipsy sausages and mash
Cut up an apple into eighths and fry in butter until softened. Remove apple, then add a sliced onion and half a dozen sausages to the pan. Brown gently, then pour in can of cider and let it all bubble for ten minutes, until the sausages are cooked through. Remove sausages, keep warm, and add a dollop of French mustard and a spoonful of crème fraiche to the sauce. Warm through and serve the sausages with the sauce on a bed of mash, with apple garnish on the side.
Butternut squash soup
Roast a butternut squash cut in half in the oven for about half an hour until soft. Melt a generous spoon of butter in a saucepan and fry an onion with a dollop of curry paste for ten minutes. Scoop out the cooked squash and add to the pan. Add half a litre of chicken stock. Cook through, then liquidise until beautifully smooth and golden. Re-heat with a tablespoon of crème fraiche. Serve with an extra teaspoon of crème fraiche and a sprinkling of chives.
Julienne or finely slice a selection of red cabbage, celeriac, carrot and a Granny Smith apple, then add a handful of dried cranberries and a handful of cashews and a knob of grated fresh ginger. Make a dressing from 3 tablespoons of mayonnaise and a tablespoon of sweet chilli sauce. Mix with the slaw and sprinkle on a handful of chopped coriander.
Pear and bramble crumble
Chop four ripe pears and cook gently in a pan with 100g brown sugar. When they are softening, add 250g blackberries plucked from the hedgerows! Heat through and divide into four ramekins. Make a crumble topping with 100g butter 200g plain flour 100g soft brown sugar. Mix in 100g of your favourite chopped nut – or a mixture. Sprinkle over each pear-filled ramekin and bake for 25 mins at gas mark 5/190. Serve with big blobs of clotted cream.
Hide Tide by Veronica Henry is published by Orion in hardback on the 24th September.