- Feel Good
- 27th Sep 2024
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- 0 minute
Nicholsons Butchers share their ultimate autumn recipes to get you in the seasonal spirit
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As the crisp autumn air sets in, there’s no better time to enjoy hearty, warming meals made from high-quality, locally sourced ingredients.
Nicholsons Butchers in Whitley Bay has been serving the community for decades, known for its top-notch cuts of meat, friendly service and commitment to quality.
With autumn upon us, Nicholsons Butchers is the go-to butcher for cosy, home-cooked meals that celebrate the season.
Award-winning butcher and owner Kathryn has shared her favourite delicious autumn recipes featuring some of the best meat from Nicholsons Butchers…
SLOW-COOKED BEEF STEW
This rich, comforting stew is the perfect way to warm up on chilly evenings. Start with Nicholsons Butchers’ tender stewing beef, and let it simmer all day for a melt-in-your-mouth result.
Ingredients:
- 500g Nicholsons Butchers’ diced stewing beef steak
- 2 onions, diced
- 3 carrots, sliced
- 3 potatoes, cubed
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 500ml beef stock
- 2 tsp fresh thyme
- Salt and pepper to taste
Method:
- Brown the beef in a large pot with olive oil.
- Add onions, garlic, and tomato paste, cooking until softened.
- Pour in the beef stock, then add carrots, potatoes, and thyme.
- Let simmer for 2-3 hours until the beef is tender. Season with salt and pepper before serving.
SAUSAGE AND APPLE CASSEROLE
For a taste of autumn, this sweet and savoury dish uses Nicholsons Butchers’ locally made sausages paired with apples for a delicious seasonal twist.
Ingredients:
- 6 Nicholsons Butchers’ pork sausages
- 2 apples, peeled and sliced
- 1 onion, thinly sliced
- 2 tbsp wholegrain mustard
- 200ml chicken stock
- 1 tbsp honey
- 1 tbsp olive oil
Method:
- Brown the sausages in a frying pan, then set aside.
- In the same pan, cook onions until softened, then add apples and honey.
- Stir in mustard and chicken stock, then return the sausages to the pan.
- Simmer for 20 minutes, allowing the sauce to thicken. Serve with mashed potatoes.
GRILLED LAMB RIB CHOPS WITH ROSEMARY AND PEAR CHUTNEY
Perfect for an alternative Sunday roast, Nicholsons Butchers’ succulent lamb rib chops are cooked with a delicious rosemary and pear chutney – the ultimate combination with lamb…
- 8 Nicholsons Butchers’ lamb rib chops
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- Salt and pepper
- 2 ripe pears, peeled and diced
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 cinnamon stick
- 1 tsp fresh ginger, grated
- Marinate lamb chops with olive oil, rosemary, salt, and pepper. Grill for 3-4 minutes per side.
- For chutney, simmer pears with honey, vinegar, cinnamon, and ginger for 15 minutes.
- Serve the grilled lamb chops with a spoonful of pear chutney.
PORK AND CIDER PIE
Celebrate the flavours of autumn with this savoury pie, featuring Nicholsons Butchers’ lean pork and a cider-infused sauce, all wrapped in a flaky, golden crust.
Ingredients:
- 500g Nicholsons Butchers’ diced pork shoulder
- 1 onion, chopped
- 1 leek, sliced
- 2 tbsp flour
- 300ml dry cider
- 200ml chicken stock
- 1 sheet puff pastry
- 1 egg, beaten
Method:
- Brown the pork in a pan, then set aside.
- In the same pan, cook onions and leeks until soft, then stir in the flour.
- Add the cider and stock, simmering until thickened. Return pork to the mixture.
- Pour into a pie dish and cover with puff pastry. Brush with beaten egg, then bake at 180°C for 30-35 minutes, until golden.
IN A HURRY? JUST POP THESE AUTUMNAL MEALS IN THE OVEN
Rachael Ellis
Creative Solutions Manager
After gaining a first in her BA Media and Journalism degree at Northumbria University, Rachael worked at Newcastle’s leading regional newspaper with her stories being picked up in national and global newspapers She spent two very successful years giving a voice to those communities across the North East who otherwise…
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