Author: Amy Riley

If you’re a Gavin and Stacey fan, you’ll know the power of an omelette, it’s a simple yet staple meal that makes you feel at home no matter where you are and with the long autumn nights approaching, home is the best place to be. Speaking of staple meals, pancakes are always a reliable option, we even have a day dedicated to them! If you love a simple yet delicious dish, why not combine the two?

Follow this easy recipe for Omelette Pancakes with Tomato and Pepper Sauce for the perfect ‘home’ meal this autumn.

Ingredients

• 4 large eggs
• handful basil leaves
• For the sauce
• 2 tsp rapeseed oil, and some extra for the pancakes
• 1 yellow pepper, quartered, deseeded, and thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tbsp cider vinegar
• 400g can chopped tomatoes
• wholemeal bread or salad leaves, to serve

Method

Step 1 – First make the sauce. Heat the oil in a large frying pan and fry the pepper and garlic for 5 minutes to soften them.

Step 2 – Spoon in the cider vinegar and allow to sizzle. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick.

Step 3 – For the pancakes, beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil.

Step 4 – Add the egg mixture and cook for 1-2 minutes until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side. Enjoy!

After a (surprisingly) warm and radiant British summer, autumn is upon us once again. As the day’s get shorter and the nights get colder, what more could you want than some warming comfort food after a day in the cool, crisp autumn air?

Whether it’s your favourite season, or you’re already counting the days until summer returns, this recipe for red pepper and tomato soup will be sure to warm you up this autumn!

Ingredients (for two)

• 400g tomatoes, halved
• 1 red onion, quartered
• 2 Romano peppers, chopped
• 2 tbsp olive oil
• 2 garlic cloves, bashed in their skins
• A few thyme sprigs
• 1 tbsp red wine vinegar
• 2 tbsp ricotta
• few basil leaves
• 1 tbsp mixed seeds, toasted
• Bread to serve

Method

Step 1 – Heat oven to 200C/180C fan/gas 6.

Step 2 – Put the tomatoes, onion, and peppers in a roasting tin, toss with the oil and season. Add the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised.

Step 3 – Squeeze the garlic cloves out of their skins and into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything a blender or using a stick blender. Make sure to add enough water to loosen to your preferred consistency.

Step 4 – Taste soup for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds, and a drizzle of oil. Serve with bread if desired.

 Nothing’s simpler than soup, right? And with 10 minute prep and 30 minute cooking time, you’ll be able to snuggle in front of the sofa for the night in no time, enjoy!

Are you looking for a divine dining dish that is suitable for vegetarians and vegans? Well look no further! Impress your veggie friends with a pleasurable pasta dish that’s filled with flavour…

Ingredients:

• 350g orzo

Sauce

• 1kg small tomatoes on the vine
• 4 cloves garlic, peeled
• A small bunch basil
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 1 red or green chilli, finely chopped
• 150ml vermouth, plus 2 tbsp to serve

Herb Salsa

• A small bunch basil
• A small bunch flat-leaf parsley
• A handful of mint
• 1 clove garlic
• 30g Grana Padano, grated (optional)
• 100ml extra-virgin olive oil
• 1 lemon, zested and juiced

Method:

Step 1 – Heat the oven to 200C/fan 180C/gas 6.

Step 2 – Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Season with salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour.

Step 3 – Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.

Step 4 – Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth. Pick out the basil (which will have blackened).

Step 5 – To serve, spoon into bowls and swirl the salsa through the pasta and top with your desired amount of salt and pepper seasoning.

School struggles? Rammed rosters? Don’t worry, we’re here to take the stress off with another easy back-to-school lunchbox idea so you can tick one thing off the to-do list!

Ingredients:

• 1/2 tsp extra virgin olive oil
• 1/2 small brown onion, diced
• 1/4 diced tomatoes
• 75g pasta of choice (the funkier shape the better!) 
• 75g baby cucumbers, chopped
• 1/4 cup pepitas
• 40g Woolworths cheese
• 1 orange, quartered

Method:

Step 1 – Heat oil in medium non-stick frying pan over a medium heat.

Step 2 – Cook onion, stirring, for 5 minutes or until softened. Add tomatoes and bring to a simmer. Simmer for 25 minutes and season with pepper.

Step 3 – Simultaneously, cook pasta according to packet instructions. Transfer pasta and 1/2 cup water to sauce mixture. Toss to coat pasta in sauce.

Step 4 – Toss cucumber and pepitas together. Serve spaghetti topped with cheese in lunch boxes with cucumber salad and orange wedges.

And that’s it! Another swift and simple recipe for school lunchboxes, enjoy!

As summer is coming to an end and the autumn months are setting in, so is the season of comfort food! But, if you want the best of both worlds and are holding onto the summer season for a little bit longer, then try out this tasty tomato and chickpea curry recipe that is as light and easy as summer meals but will still fill you up ready for the autumn nights…

Ingredients:

• 1 tbsp olive oil
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g can plum tomatoes
• 400ml can coconut milk
• 400g can chickpeas, drained and rinsed
• 2 large tomatoes, quartered
• ½ small pack coriander, roughly chopped
• cooked basmati rice, to serve

Method:

Step 1 – Heat 1 tbsp olive oil in a large pan and add the 2 sliced onions. Cook until softened, this will take about 10 minutes.

Step 2 – Add the 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, and stir to combine.

Step 3 – Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and let simmer for 10 minutes.

Step 4 – Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 minutes until the sauce has thickened.

Step 5 – Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ pack and serve with fluffy rice.

Not only is this dish delicious but it counts as THREE of your five-a-day!