Slow-cooked stews, spicy curries, hearty cottage pies, nourishing soups and hot fruit puddings... this is the type of comforting, satisfying, warming food we seek as the weather gets colder and the nights draw in. Here, some of our favourite chefs, from Jamie to Ottolenghi, give us their ultimate autumnal recipes.
Bulked out with root veg and green lentils, and with porcini mushrooms, Marmite and crispy rosemary for delicious flavour, this satisfying veggie pie is easy to throw together using hardy autumnal veggies that will fill you up.
Sweet pumpkin, earthy beans and creamy coconut make this a wonderful vegan curry to enjoy during the colder months when there's an abundant supply of squash and pumpkin. If you can get your hands on fresh curry leaves, it's worth it – freeze any leaves that you don't use for another day.
This ultimate chicken comfort dish is spiced with harissa and sweet smoked paprika, and slow-cooked with chocolate and roasted red peppers for incredible depth of flavour. You can eat this as a stew with crusty bread or make an easy, crisp corn topping for something extra special.
Venison, Cider and Quince Stew with Herbed Butter Dumplings from The Ethicurean Cookbook by The Ethicurean
A sumptuous Sunday supper, this stew champions the best of autumn's ingredients. Venison shoulder cooked in cider and paired with quince, a forgotten but wonderfully perfumed English orchard fruit. Top with dumplings for much-needed autumn stodge.
This take on carbonara combines spaghetti with sweet onions, a little bacon, a handful of cavolo nero, a drizzle of cream and a couple of eggs to thicken and enrich. Cavolo nero is a hardy green leafy veg that grows well during the colder months, but you can swap it out for kale or even spinach.
Autumn comfort doesn't need to be unhealthy. Soothing, easy and restorative, this is an ideal Monday night dinner. Any cabbage will do here or swap it for seasonal leafy greens. You can also swap the shitaake mushrooms for any that you have.
An easy seasonal pud that you can throw together and into the oven in no time. Serve warm with extra thick cream or indulgent vanilla custard for Sunday lunch afters.