Our Favourite Autumn Recipes

21st Sep 2022

Autumn is the ideal season for warm and hearty dinners and fresh from the oven treats. We have two fantastic recipes from Raymond Blanc, Chef Patron at Le Manoir aux Quat'Saisons to add to your autumn menu; an Ironbark Pumpkin Soup perfect for warming the soul on grey days, and Apple Tart ‘maman Blanc, ideal for using up all your harvested apples. Before you head into our recommended selection of autumn food, ensure you're fully equipped to tackle these recipes with our set of 3 Porcelain Mixing Bowls.

Apple Tart ‘maman Blanc

Apple Tart 'Maman Blanc

Method Title

For the pastry:

In a large bowl, rub together the flour, butter and salt using your fingertips until it becomes sandy in texture. Create a well in the centre and add the egg. Work the flour and butter mixture into the egg, then press together to form a ball. Lightly flour your work surface (or use our wooden Borough Rolling Pin) and knead with the palms of your hands until the pastry is consistently blended for 30 seconds maximum (*1). Wrap in cling film and refrigerate for 30 minutes. (*2)

Lining the pastry ring:

Pre-heat the oven to 210°C.

Roll the pastry out to a thickness of 2 mm. Line the pastry ring with the pastry. Place on a tray lined with greaseproof paper and reserve in the fridge for 20 minutes to relax the pastry.

For the filling:

Lay the apple segments, tightly packed, into the base of the tart case. Brush with the melted butter, sugar and lemon juice, dust liberally with caster sugar and place in the pre-heated oven for 15 minutes. After 15 minutes brush the apples once again with the melted butter, sugar and lemon juice and continue to cook for a further 10 minutes until the pastry becomes a light sandy colour and the apples soften and caramelize.

Remove from the oven and allow to cool slightly before sprinkling with icing sugar and serving.

Apple Tart ‘maman Blanc chef's notes

Ironbark Pumpkin Soup

Ironbark Pumpkin Soup recipe

Method Title

For preparing this fantastic autumn soup recipe, on medium heat, in a 25cmÆ saucepan, soften the onions in the butter for approximately 5 minutes without colouring. Add the diced pumpkin and soften for approximately 6-8 minutes (the softening with the butter will bring out the sweet flavour of the pumpkin) stirring from time to time. Add the milk & water and bring to simmering point and simmer for 10 minutes (*1). Liquidize the soup until it reaches a smooth velvety consistency. Season with salt, pepper and caster sugar if needed. Serve in a warm soup tureen with a touch of crème fraiche if desired.

Ironbark Pumpkin Soup chef's notes

Variations Title

A couple of tablespoons of Kirsch (Cherry alcohol) boiled for 2 seconds is a classic addition. Some grilled croutons topped with gruyere cheese would be a delicious accompaniment. Toasted pumpkin seeds or hazelnuts can also be added to the dish. Finely chopped chives also add a little colour and texture. 

We hope you're inspired by our favourite autumn recipes that are perfect for this time of year. If you've enjoyed these, please feel free to check out our other favourite seasonal recipes!

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