Warming Stews for Late October

“I’m so glad I live in a world where there are Octobers,”

(Lucy Maud Montgomery, Anne of Green Gables).

October, our tenth month of the year has thirty-one days ... and I don't know about you, but I have found the days have just flown by! October always seems to provide lovely colours, and Eddie and I have enjoyed some lovely Autumnal walks. We have also enjoyed some delicious Autumn stews and casseroles, which leads me onto the two recipe suggestions I share today. With Halloween and Bonfire Night so close either of these recipes would be suitable but can be enjoyed at other times too. 

Ghoulish Goulash Stew

If you are looking for a perfect Halloween recipe to tuck into after a night of trick or treating, then look no further! This ghoulishly good stew, complete with creepy eyeballs made from stuffed olives, is packed with succulent lamb and flavoured with chilli and paprika for a warming, spicy kick... Yum!

Ingredients

Serves Four

2 tbsp. olive oil

600g (1lb) diced lamb leg

1 large onion, finely chopped

2 large garlic cloves, finely chopped

1/2 - 1 red chilli, de-seeded and finely chopped (depending on taste)

1 tsp smoked paprika

1 1/2 tsp cumin seeds

1 x 400g tin chopped tomatoes

750ml (1 1/4pt) lamb or vegetable stock

2 medium beetroot, peeled

250g (8oz) butternut squash, peeled, de-seeded and chopped

1 large red pepper, de-seeded and sliced

10 Pimento stuffed olives, halved

handful parsley or chives, finely chopped

soured cream, to serve

Instructions

can be seen here

Lentil and Vegetable Minestrone Stew / Casserole

You may have a Halloween or Bonfire Night gathering coming up and are looking for a warming stew/casserole. Well, how about considering this one!

Ingredients

Serves Four

1 tbsp. olive oil

1 onion, chopped

1 carrot, diced small

1 celery stick, diced small

3 large garlic cloves, finely chopped

3 tbsp. sundried tomato paste

2 sprigs of rosemary

1 bay leaf

700ml hot reduced-salt chicken stock

1 x 400g tin (pomodorini) cherry tomatoes

1 x 400g tin green lentils, drained and well-rinsed

100g cabbage or kale, any tough stalks removed, shredded

To serve (optional)

a few Parmesan (or vegetarian alternative) shavings

a few basil leaves

a drizzle of extra-virgin olive oil

Instructions

can be seen here

You will find a variety of articles and recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan