Get Ready for Autumn with BergHOFF’s Autumn Recipes

While summer is still here, autumn and colder nights are just around the corner. That means an end to the types of food that you might have been enjoying over the summer. However, this is not a cause for mourning – instead it’s an opportunity to change your diet, and to explore some new autumn recipes.

This autumn it’s easier than ever to start a whole new autumn diet with BergHOFF. Our autumn sale and new Wholesome Winter Set enable you to set your kitchen up for a whole new style and recipe book.   Get ready for your new autumn diet with a range of essential pots and pans from BergHOFF.

Autumn recipes fulfil a specific niche in the year. Not quite a summery salad, but not a hearty winter stew either. Instead, an autumn menu needs to be flexible – offering a range of recipes that are as changeable as the season itself. An autumnal menu might take into account warmer meals than Summer, but not need to be as comforting as the sort of meals you need during the long dark nights of winter.

The Wholesome Winter set is the latest bargain offer from BergHOFF. Containing all you need to get started with cooking new autumn recipes, the set contains:

Ingredients:

Technique:

STEP 1

Heat half of the oil in a BergHOFF frying pan, and fry the pork over a medium heat in batches until seared, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you’re cooking the batches. Once all the pork is seared, set aside.

STEP 2

Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until soft. Add the garlic, fry for a minute, then stir in the flour.

STEP 3

Slowly pour in the cider, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1 hour until the meat is tender (it will later cook in the oven).This can be prepared a day ahead.

STEP 4

Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce  – it shouldn’t be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.

STEP 5

Peel both types of potatoes and cut into slices 2mm thick. Alternate layers of potato and sweet potato over the pie. Dot cubes of butter over the top and bake for 1-1½ hrs until the potato is soft. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins and serve.