Autumn Flavours with a Pork Pie Recipe
Serves: 4, Prepare in: , Cook in:
As we move into Autumn, there's a chill in the air that we've not felt in a while. The leaves are such a beautiful colour so we've been on quite a few Autumnal walks in the Yorkshire countryside to really take in the views before we move into Winter. There's so much to look forward to at this time of year; festivities are right round the corner and with darker nights, there's nothing better than getting wrapped in a blanket in front of the fire to watch a good film.
The Autumn flavours are some of our favourites, warm, rich flavours that are really comforting are our favourites. If you've been reading our blog a while you'll know we love seasonal flavours. They're apt to the season and usually are reflective of what we should be eating - warm food in Autumn after a blustery day is what we're all about!
On that note, we've been making a tray bake pretty regularly lately. So easy to make, it takes limited prep time and then it can be left in the oven whilst you get on with other jobs. So, without further ado, here's our recipe for our Autumn tray bake...
- Rosemary sprigs
- 2 Sweet potatoes
- 2 Parsnips
- 1 Red pepper
- Olive oil
- Drizzle of balsamic vinegar
- 1 Onion
- Pink Himalayan salt
- Garlic and tomato salt blend
- To begin, peel your sweet potato and parsnips and get all the pips out of our pepper
- Grab a sharp knife (be careful!) and a chopping board and chop all your veg into long strips, making sure they’re all relatively the same size so they will cook at the same time, cut the onion into rings and roughly separate the rings
- Lay all the veg in a big roasting dish, make sure they’re all one single layer so they all receive the same cooking time so they’re all done at the same time
- Drizzle with olive oil and balsamic vinegar and then mix through the veggies
- Sprinkle the himalayan salt over the top and then follow it with the garlic and tomato salt blend for full flavour
- Place rosemary sprigs throughout the dish
- Bake of 40-45 minutes until soft in the middle and crispy on the outside
As your autumnal tray bake is in the oven, you can always pop a pork pie in the oven to warm up too. Just make sure the pork pie is piping hot throughout. You can of course, always eat it cold with your tray bake, it’s totally up to personal preference. What Autumn flavours are your favourites?
There’s so much you could put in your tray bake and ways to add flavour; roasted beetroot is wonderful, as well as adding cranberries for a festive twist. Add garlic cloves to infuse the veggies – remember to remove it at the end before one of your dinner guests eat a clove of garlic! You could also add asparagus, butternut squash, brussel sprouts, carrots and some leak. Serve with a pork pie and some cabbage or kale to add even more goodness and flavour. If you want more than just the traybake and pork pie, we’d recommend also including some sort of accompanying dip and mashed potato to really fill you up! You could even sprinkle some feta cheese over the top of your veggies – what a treat!
We’re hungry at the thought of this – we usually are when we’re typing up our recipes. What do you like to eat with your pork pie this time of year?