Three affordable, delicious meals to cook this autumn

Three affordable, delicious meals to cook this autumn


September is here and the rainy autumn weather is beginning to set in. 

We need to face it: summer is over.

But, while that comes with some misery (4pm sunsets, anyone?) it also has its blessings – namely, huge plates of warm, hearty food.

Temperatures are getting cooler, so it’s time to skip the salads and go straight in with the stews and roast dinners.

Plus, with the cost of living crisis also expected to worsen, affordable meals are going to be a necessity, and batch-cooking is one way to do that.

Here are three meals, shared with by Cooks&Co, that will keep the whole family full up this autumn.

Lentils with sausages, peppers, and dried porcini mushrooms

Prep time: 10 minutes + 30 minutes of soaking

Cook time: 1 hour

Serves: 6


  • 40g pot Cooks&Co Dried porcini mushrooms 
  • 1 tbsp olive oil  
  • 12 pork sausages, halved  
  • 1 onion, finely chopped  
  • 1 leek, trimmed and finely chopped  
  • 3 cloves garlic, finely chopped  
  • 3-4 sage leaves, chopped   
  • 2 bay leaves
  • Sea Salt and freshly ground black pepper 
  • 2 x 400g cans Cooks&Co Lentils  
  • Handful Cooks&Co sundried tomatoes, roughly chopped  
  • Handful flat leaf Parsley, roughly chopped   


Tip: Drizzle over a little of the oil from the sundried tomatoes when ready to serve  

Tip: Always reserve the liquid from dried mushrooms, it makes a delicious rich stock. You can also freeze it for up to a month for future use.   

Spicy salmon traybake with peppers and potatoes

Prep time: 15 minutes

Cook time: 40 minutes  

Serves: 4-6


  • 500g New potatoes, quartered  
  • 1tbsp olive oil  
  • Sea salt and freshly ground black pepper  
  • 450g jar Cooks&Co roasted red and yellow peppers, drained and roughly chopped    
  • 2 cloves garlic, finely sliced   
  • 1 red and 1 green chilli, de-seeded and sliced  
  • 1 red onion, peeled and roughly chopped  
  • 2 x salmon sides, sliced into 6 portions, skinned (or leave it on and remove skin after cooking)   
  • Handful of fresh mint leaves and coriander leaves for serving   
  • Pinch of nigella seeds, optional for serving   
  • Coriander leaves, optional for garnish  
  • A few Cooks&Co red Frenk chillies for serving  
  • For the spice mix
    • 1 tsp turmeric 
    • 2 tsp ground cumin 
    • 1 tsp chilli flakes 
    • 1 tbsp Tandoori spice   
    • Juice of 1 Lemon + 1 lemon, chopped for serving   
    • A good drizzle of chilli oil 


    Roast chicken, leeks, and peppers

    Prep time: 15 minutes

    Cook time: 1 hour 15 mins  

    Serves: 4


    • 4 leeks, trimmed and roughly chopped  
    • 5 garlic cloves, finely sliced  
    • 400g pack baby onions, peeled  
    • Few sprigs fresh Rosemary  
    • Few fresh thyme stalks 
    • 1 bay leaf  
    • Sea Salt and freshly ground black pepper 
    • Handful of Cooks&Co green olives  
    • 1 tbsp olive oil  
    • 3 tbsp balsamic vinegar  
    • Generous splash of white wine 
    • 1 tbsp runny honey    
    • 1 whole chicken, jointed or chicken thighs 
    • 460g jar Cooks&Co roasted red peppers, drained and roughly chopped  
    • Gorgonzola for topping, optional, but delicious!   
    • Handful of fresh flat leaf parsley, chopped for serving  


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