Dish up a bowlful of happiness as the nights draw in, with speedy, simple recipes to warm the soul
Air fryer cheese & Marmite crumpet loaf
PREPARATION TIME 10 minutes COOKING TIME 14 minutes SERVES 6
YOU WILL NEED
✔ 6 sourdough crumpets ✔ 6 tsp Marmite, or to taste ✔ 350g tub four cheese sauce (from the chiller) ✔ ½ x 250g pack grated Cheddar & mozzarella ✔ Parmigiano Reggiano, finely grated, to sprinkle (optional) ✔ a few rocket leaves, to serve (optional)
DIRECTIONS
■ Preheat the air fryer to 200°C. If you have a small loaf tin that fits into the air fryer (about 18 x 8cm), use that. If not, use the cardboard sleeve from the crumpet pack as a size guide to make a rough tray out of foil, discarding the cardboard afterwards. Line the tin or foil tray with a rectangle of baking parchment.
■ Toast the crumpets for 2-4 minutes in the air fryer, turning halfway, until just golden.
■ Spread the hot crumpets with Marmite, then top each with about 1 tsp cheese sauce. Sprinkle each one with a little grated Cheddar and mozzarella. Spoon half the remaining sauce into the base of the prepared tray.
■ Stack the crumpets snugly on their sides in the prepared tray. Dot with the remaining sauce and sprinkle over the remaining grated cheese and a little parmesan, if using.
■ Bake for 10 minutes until piping hot throughout, bubbling and golden. Serve immediately. Some black pepper on top and rocket leaves on the side make tasty additions.
Recipe and image courtesy of Waitrose, waitrose.com
Vegetable soup YOU WILL NEED
✔ 1kg mixed vegetables (such as pumpkin, turnip, courgette, carrot and onion), peeled, topped and tailed
✔ 4 tbsp olive oil ✔ 2 garlic cloves, crushed ✔ 4 sprigs thyme ✔ 1L chicken or vegetable stock ✔ salt and black pepper ✔ crème fraîche and crusty bread, to serve
DIRECTIONS
■ Dice the vegetables with a food processor or by hand.
■ Add the olive oil to a large, deep-sided pan and gently sauté the garlic.
■ Add the diced vegetables and thyme. Continue to sauté for 10 minutes, until the vegetables begin to soften.
■ Add the stock and bring the pan to the boil. Turn down the heat to simmer for 10 minutes or until all of the vegetables are cooked through.
■ Allow to cool slightly. Using a hand blender, blend the soup until it has a smooth consistency as shown. Adjust the seasoning to taste.
■ Serve with crème fraîche and crusty bread.
Recipe and image from Cuisinart, cuisinart.co.uk
Tuna and tomato pasta bake
YOU WILL NEED
✔ 1 tbsp vegetable oil ✔ 1 red onion, di
