Lentil and chestnut soup

This is a Nigella Christmas recipe which we discovered during the Pyrénéen chestnut season. It works equally well with jars of chestnuts though, and of course that's the less labour-intensive option.

It's not a pretty soup, but has a lovely rich flavour, and is very satisfying on a cold day.

Ingredients

250g red lentils
225g cooked chestnuts
1.5l vegetable stock
1 stick celery
1 carrot
1 small onion
1 leek
2 tbsps olive oil/butter
fresh parsley, chopped
150ml double cream

1. Finely chop the onion, leek, carrot and celery, heat the oil in a saucepan, and let the veggies sweat and soften in the fat.

2. Add the lentils and stock. Bring to the boil and simmer until the lentils are very soft, about 30 mins.

3. Add the chestnuts and stir for a further 20 mins or so.

4. Liquidize until smooth, adding as much water as you need.

5. To servce, lace with cream and sprinkle parsley on top.

This soup is so hearty it needs little more than a slice of chunky bread and possibly a slice or two of mature cheddar.

Brie and honey tart

This is a fabulously easy and versatile lunch or starter, with all the virtues of the throw-it-together recipe (which I prefer!). It's particularly good in early autumn when fresh figs are in season.

It can either be made in dainty individual portions for guests, or in one big rustic size, ready to cut.

Ingredients:

One roll of pre-made puff or shortcrust pastry
Brie
Honey
Fresh thyme leave
Melted butter

Options, fresh figs sliced, onion slivers, or any other fruit or veg you like.

Preheat oven to 190C/gas 5. Unroll the pastry and brush with the melted butter. Place slices of brie (around 1/2cm thick) on top, leaving a border of 3cm all the way round. Drizzle honey over and sprinkle on the thyme leaves. Add your figs/onion/other fruit and veg.

Fold over the naked 3cm border of crust to form a parcel-like tart with an open middle. Brush the exposed pastry with egg wash and bake for around 15mins or until the cheese is melted, figs or other fruit have caramelised slightly, and the crust has turned golden.

Butternut squash & almond soup

The almonds give a lovely twist on this autumnal soup.

Serves: 4

Ingredients

4-5 tablespoon olive oil

1 onion, chopped

3 garlic cloves, chopped

1kg butternut squash, peeled, deseeded and chopped

120ml white wine

150ml vegetable or chicken stock

150ml double cream

5-6 amaretti biscuits

squeeze lemon juice

To serve

2 tablespoon blanched almonds

4 teaspoon yogurt

fresh snipped chives

1. Heat 2-3 tablespoon oil in large pan and add the onion, garlic and butternut squash. Cover with lid and cook gently for about 10-15 mins until softened. Add the white wine and bring to the boil; bobble away until most of it has evaporated.

2. Pour in the stock and cream, season, then simmer for 5 mins. Cool slightly, then blend in a liquidiser with the amaretti biscuits.

3. Heat the remaining olive oil in a frying pan and fry the almonds until golden - stirring all the time. Set aside. Return the soup to the pan and reheat gently. Tast and adjust seasoning with a squeeze of lemon juice. Ladle the soup into warmed bowls and top each with a few almonds, 1 teaspoon yogurt and some snipped chives.

Autumn vegetable crumbles

These are ideal for a hot lunch at this time of year, packed with seasonal veggies. I also had butternut squash, but I think you can adapt it to pretty much whatever you have to hand.

I like the topping so usually make half as much of that again.

Serves 6

Filling:
400ml vegetable stock
450g celeriac, peeled and diced
3 carrots, peeled and diced
2 small sweet potatoes, peeled and diced
2 leeks, sliced
200 ml tub crème fraîche
2tbsp plain flour
1tbsp wholegrain mustard
1tsp thyme leaves

Crumble:
50g butter, diced
50g plain flour
50g ground almonds
50g grated parmesan
25g flaked almonds

Preheat oven to 190C/gas 5.

Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover and cook for 10 mins.

Beat the crème fraîche with the flour and mustard. Stir into the veggies until thickened, then add the thyme and season. Remove from heat.

For the crumble, rub together the butter, flour and ground almonds. Season then ad the parmesan and flaked almonds.

Either spoon into individual ovenproof dishes, or a family-sized one, then scatter the crumble on top.

Cook for 30-35 mins until golden on top.