Seasonal Recipes

As November ushers in the crisp and cozy embrace of autumn, it’s the perfect time to savor comforting dishes that warm the soul and delight the senses. This month, we’ve curated a selection of delectable recipes to help you embrace the seasonal spirit with open arms. From the rich and savory Brisket Bourguignon, reminiscent of hearty stews enjoyed by crackling fires, to the sweet indulgence of Toffee Pear and Chocolate Loaf Cake, perfect for those chilly evenings, and the wholesome yet creamy Vegan Scalloped Potatoes that bring a touch of elegance to any gathering, these November recipes are sure to inspire your culinary adventures and create memorable moments around the table. So, grab your apron, gather your loved ones, and let’s embark on a flavorful journey through the heart of autumn.

Brisket Bourguignon

Total Time	Servings
45 minutes (4 Hours for Braising)	8 -10

• 1 small bunch thyme
• 5 sprigs parsley, plus chopped leaves for serving
• 2 bay leaves
• 1 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed
• 6 tsp. Diamond Crystal or 3½ tsp. Morton kosher salt, divided
• Freshly ground pepper
• 2 Tbsp. vegetable oil
• 4 oz. bacon (about 4 slices), coarsely chopped
• 8 oz. crimini mushrooms, halved, quartered if large
• 1 large carrot, peeled, coarsely chopped
• 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed
• 5 garlic cloves, smashed
• 2 Tbsp. all-purpose flour
• 2 Tbsp. tomato paste
• 3 cups dry red wine
• 3½ cups low-sodium beef broth

Do Ahead: Brisket Bourguignon (without parsley) can be made 1 day ahead. Let cool completely; cover and chill. Reheat, covered, over medium heat until brisket is warmed through, 12–18 minutes.

Directions

1. Step 1 Place a rack in lowest position of oven; preheat to 350°. Tie 1 small bunch thyme, 5 sprigs parsley, and 2 bay leaves together with kitchen twine; set aside. Sprinkle one 4-lb. piece untrimmed flat-cut beef brisket, excess fat trimmed, all over with 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt; season generously with freshly ground pepper.
2. Step 2 Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook brisket until well browned, about 5 minutes per side. Transfer to a platter. Pour fat in pot into a small bowl, then add 1 Tbsp. back to pot; set remaining fat aside.
3. Step 3 Cook 4 oz. bacon (about 4 slices), coarsely chopped, in same pot, stirring occasionally, until browned and crisp, about 4 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off fat into bowl with reserved fat; add 2 Tbsp. back to pot.
4. Step 4 Cook 8 oz. crimini mushrooms, halved, quartered if large, 1 large carrot, peeled, coarsely chopped, 2 cups frozen pearl onions (from a 14.4-oz. bag), thawed, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in pot, stirring occasionally, until vegetables are softened and browned, 6–8 minutes. Transfer to bowl with bacon; set aside.
5. Step 5 Add 2 Tbsp. fat to pot. Cook 5 garlic cloves, smashed, stirring often, 30 seconds. Stir in 2 Tbsp. all-purpose flour and cook, stirring constantly, 30 seconds. Add 2 Tbsp. tomato paste and cook, stirring often, until slightly darkened in color, about 2 minutes. Pour in 3 cups dry red wine, scraping up any browned bits stuck to the bottom of pot with a wooden spoon. Bring to a boil and cook until wine is reduced by a third, about 2 minutes. Remove from heat and stir in 3½ cups low-sodium beef broth and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Carefully return brisket to pot, arranging fat side up; tuck reserved herb bundle alongside.
6. Step 6 Cover pot and transfer to oven. Braise brisket, spooning braising liquid over a few times, 3½ hours. Uncover pot, remove and discard herb bundle, and stir in reserved bacon and vegetables. Return pot to oven and cook, uncovered, until brisket is deeply browned and very tender, 30–40 minutes. Let cool slightly.
7. Step 7 Transfer brisket to a cutting board and slice against the grain. Skim fat from surface of braising liquid if needed, then return brisket to pot. Top with chopped parsley leaves just before serving.

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Toffee Pear and Chocolate Loaf Cake

Time	Servings
2 Hours	8

Pears

• 50 g caster sugar
• 3 firm conference pears
• Pared zest 1 orange
• 2 tbsp. cocoa powder

For The Loaf

• 150 g unsalted butter, softened, plus extra to grease
• 175 g plain flour
• 1 tsp. bicarbonate of soda
• 40 g cocoa powder
• 100 g dark brown soft sugar
• 150 g caster sugar
• 2 medium eggs
• 1 tsp. vanilla bean paste
• 75 g soured cream

For the Toffee Sauce

• 100 ml double cream
• 40 g dark brown soft sugar 
• 15 g unsalted butter
• 1/2 tbsp. golden syrup

Directions

1. Step 1 First, poach the pears. Heat the caster sugar and 600ml (1 pint) water in a medium pan over low heat, stirring until sugar dissolves. Peel pears, leaving stems attached, then halve lengthways and core neatly (we used a melon baller). Add pears to the pan along with the orange zest, making sure pears are covered with liquid.
2. Step 2 Bring to the boil then simmer for 10min, until pears have started to soften. Remove from liquid and leave to cool. Once cool pat dry with kitchen paper and dust with cocoa powder.
3. Step 3 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment. Whizz all loaf ingredients in a food processor until smooth. With the motor still running, slowly pour in 100ml (31/2fl oz) freshly boiled water from the kettle, until combined.
4. Step 4 Pour 1/3 of the batter into the prepared tin. Cut a small slice off base of pear halves, then join two halves back together and push into the batter, stem up, so that the pears are touching side by side and sitting on the bottom of the tin. Spoon remaining batter around pears and then wrap the stems with foil to stop them burning. Bake for 1hr 10min, or until a skewer inserted into the centre of the sponge comes out clean. Leave to cool completely in the tin.
5. Step 5 Meanwhile, make the toffee sauce: heat all ingredients in a pan over gentle heat until melted and smooth. Simmer for 5min; cool.
6. Step 6 To serve, transfer cake to a serving plate. Pour over toffee sauce and serve in slices.

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Vegan Scalloped Potatoes

Total Time	Servings
55 minutes	8 -10

• 3 pounds potatoes, sliced 1/8 inch thick
• 1 cup raw cashews*
• 2 1/2 cups unsweetened almond milk or vegetable broth (or combo)
• 1/4 – 1/3 cup nutritional yeast, optional
• 2 – 3 garlic cloves or 2 teaspoons garlic powder
• 1 teaspoon onion powder***
• 1 teaspoon mineral salt
• 1/2 teaspoon fresh ground pepper
• juice of 1/2 lemon or 1 teaspoon apple cider vinegar
• 1/8 teaspoon nutmeg, optional
• 1 teaspoon fresh thyme, to garnish

Directions

1. Preheat oven to 375 degrees F.
2. Potatoes: If leaving the skins on, scrub the potatoes, and remove any unsightly blemishes. Alternately, peel the potatoes. Slice the potatoes into 1/8 inch slices using a mandolin, or manually with a knife. If manually slicing, do try to cut evenly as possible so potatoes will cook uniformly.
3. Cream Sauce: Add the cashews, milk and/or veg broth, nutritional yeast, garlic, onion powder, salt, pepper and lemon juice/vinegar to a high speed blender and blend until creamy, about 45 seconds to 1 minute. Taste for flavor, adding more of anything you like. Makes about 3 cups.
4. Assemble: In a 9 x 13 baking dish, pour a thin layer of sauce on the bottom of the dish, layer 1/2 of the potatoes, top with 1/2 cream sauce, and repeat. Top with a sprinkle of thyme, and any additional vegan cheese. Alternatively, after adding sauce to the bottom of the dish, make three rows of potatoes, layering them at an angle, pour sauce evenly overtop.
5. Bake: Place in oven, cover with lid, foil or silpat, and bake for 40 minutes. Remove cover and bake another 30 minutes, potatoes should be fork tender. Once done, sprinkle with a little more thyme, and let cool 5 – 10 minutes before serving.
6. Serve topped with optional chopped chives, parsley, or more fresh thyme and/or freshly ground pepper.
7. Store leftovers in an air container in the refrigerator for up to 5 days. Reheat in oven at 350, covered with foil, for 20 – 30 minutes, until warmed through.

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