As the days get shorter and the leaves crunchier, nothing beats good old-fashioned Toad in the Hole at the end of a perfect day. But be sure to buy the best locally-produced sausages you can find; Rachel insists it really does make a difference.
Colder days cry out for curries and guests will cry out for seconds when you serve up Rachel’s mouth-watering Pea & Chicken Tikka Masala. Rachel hasn’t forgotten the vegetarians, either. They will adore her Warm Roasted Piccolo Parsnip and Cauliflower with Spicy Crushed Chickpeas – just the thing for those chilly autumn evenings.
Food to satisfy the soul – the perfect end to a perfect day.
Warm Roasted Piccolo Parsnip and Cauliflower with Spicy Crushed Chickpeas, Coriander Yoghurt and Easy Flatbreads Ingredients 250g Piccolo parsnips, washed and trimmed 1 small butternut squash, peeled and cut into bite
Toad in the Hole Serves 4-6 Ingredients 12 good quality pork sausages 2 tbsp rapeseed oil For the batter 150g plain flour Pinch English mustard powder 2 large eggs 150ml
Pea Chicken Tikka Masala Serves 4 Ingredients 4 chicken breasts, skinless and boneless 2 tbsp low-fat natural yoghurt 4 tbsp tandoori paste 3 tbsp vegetable oil 1 cinnamon stick 6 cardamom
