3 Cosy Autumn Recipes To Try: cooking, easy recipes for October

Jamie Oliver shares three cosy, flavour-packed autumn dishes that celebrate seasonal produce and simple techniques. Whether readers are after a comforting bean stew paired with roast monkfish, a bright celeriac remoulade to cut through rich charcuterie, or a deeply savoury cheesy onion soup, these cooking, easy recipes bring warmth and joy to any October gathering.

Runner Bean Stew with Roasted Monkfish

Jamie celebrates Mediterranean-style beans—treated with love, aromatics and a touch of heat. This runner bean stew is rustic, tomatoey and studded with potatoes; it makes the perfect bed for a joint-style roasted monkfish wrapped in pancetta.

Ingredients

• Olive oil, fresh mint leaves, 2–3 cloves garlic, 1 red chilli (sliced)
• 1 tsp capers, 2 anchovy fillets
• 1 leek (white part), runner beans (fresh, jarred or frozen), small new potatoes
• 2 tins plum tomatoes, splash white wine, salt & pepper
• Monkfish fillet (or any white fish), rosemary, parsley, lemon zest, pancetta, ~30g parmesan

How to make it

1. Warm a casserole on medium-high with a thin layer of olive oil and crisp a few mint leaves to set aside as a crunchy garnish.
2. Gently fry sliced garlic and chilli, add capers and anchovies so they melt into the oil, then add sliced leek and beans, seasoning and a splash of white wine.
3. Add diced new potatoes and tinned plum tomatoes, simmer gently for ~20 minutes until the potatoes are tender and the sauce is rich.
4. For the fish: mix rosemary, parsley and lemon zest with pepper, brush the fillet with oil, wrap in pancetta with a light dusting of parmesan and roast at 200°C/400°F for ~15 minutes until golden. Rest and slice.

"They're going to melt away and transform the humble bean."

Celeriac Remoulade — a French-inspired slaw

Light, tangy and creamy, the celeriac remoulade is a classic that lifts heavy charcuterie and adds crunch to autumn spreads. Jamie shows how delicate slicing and a bright mayo-herb dressing turn a humble root into elegance.

Ingredients

• 1 small celeriac (peeled), 2 tbsp mayonnaise, 1 tsp Dijon mustard
• 1 cornichon, 1 tsp capers, 1–2 anchovies (optional), lemon juice, extra virgin olive oil
• Fresh chervil or chives and parsley

Method

1. Peel and slice the celeriac very thinly, then cut into fine matchsticks (or grate for a coarser texture).
2. Whisk mayo, mustard, chopped cornichon, capers, a little chopped anchovy, lemon juice and a drizzle of olive oil.
3. Toss the celeriac in the dressing, massage gently to soften and serve chilled with herbs on top alongside cured meats and toasted bread.

Serving tip

This remoulade is brilliant with salty, aged British charcuterie—its acidity and crunch balance the fattiness wonderfully.

Cheesy Onion Soup — a British twist on a French classic

Rich, comforting and perfect for chilly afternoons, this cheesy onion soup is built on caramelised onions, a splash of beer to lift the fond, and a gratinated cheesy toast to finish. Jamie treats bread and cheese as essential ingredients, not mere garnish.

Ingredients

• 2 kg onions (red or white), olive oil, butter, 6 cloves garlic
• Bouquet garni (thyme, sage, rosemary, bay), 300 ml IPA or similar beer
• 2.5 litres chicken stock, rustic bread slices, butter, English mustard, farmhouse cheeses, Worcestershire sauce

Steps

1. Slice onions thin (this gives sweeter results). Sweat in oil and butter with sliced garlic, add bouquet garni and cook covered with a cartouche for 20 minutes, then remove and caramelise for another 20.
2. Deglaze with a little beer to lift the sticky brown bits, add stock and simmer briefly.
3. Toast thick slices of bread, butter and spread a little English mustard, pile with a generous grating of melting farmhouse cheeses, and grill until golden and oozy.
4. Ladle soup into bowls, float the cheesy toast on top and finish with a drizzle of extra virgin olive oil.

Expert tips

• Use a cartouche (folded baking paper) to trap steam and coax sweetness from the onions—it's a chef's cheat for deep flavour.
• Chunky bread holds up better in the broth; treat the toast as an ingredient.
• Adjust salt and acidity (Worcestershire or a squeeze of lemon) to cut through richness.

Parting notes

These three dishes—runner bean stew with roasted monkfish, celeriac remoulade, and cheesy onion soup—are joyful examples of cooking, easy recipes that make the most of autumn's bounty. They balance rustic comfort and bright freshness, are perfectly shareable, and show how small techniques (minty oil, pancetta-basted fish, a cartouche for onions) deliver big flavour. Try them this October and enjoy simple, satisfying seasonal cooking.

This article was created from the video 3 Cosy Autumn Recipes To Cook This October with the help of AI.

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