All the leaves are brown (soon!!)

Autumn is just around the corner and there's definitely that distinctive nip in the air.  Who can complain though with the amazing summer we had!?  I actually quite like Autumn with it's bright, crisp, chilly days and getting the cosy clothes out.

I've selected three yummy Autumn recipes which will make the coming season all the better.

Cheesy autumn mushrooms

Ingredients
• 4 large field mushrooms
• 100g gorgonzola or other blue cheese, crumbled
• 25g walnuts, toasted and roughly chopped
• 4 thyme sprigs
• knob butter, cut into small pieces
• rocket leaves, to serve
Method
1. Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
2. Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.


Autumn vegetable soup with cheesy toasts

Ingredients
• 1 leek, chopped quite small
• 2 carrots, chopped quite small
• 1 garlic clove, finely chopped
• 1 potato, chopped quite small
• 1 tbsp finely chopped fresh rosemary
• ½ tsp sugar
• 410g can chickpeas, drained and rinsed
• 3 tbsp chopped fresh parsley
• 2 x 400g cans chopped Italian tomatoes
• 425ml/¾ pint vegetable stock
For the toasts
• 8 slices of baguette, cut on the diagonal
• 1 garlic clove, cut in half
• 50g edam, finely grated
Method
1. Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
2. Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
3. For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.


Plum & almond crumble slice

Ingredients
• 250g pack butter (this must be very cold)
• 225g caster sugar
• 300g ground almonds
• 140g plain flour, plus 25g/1oz
• 2 eggs
• 1 tsp cinnamon
• 1 tsp baking powder
• approx 6 plums, stoned and cut into sixths
• 50g flaked almonds
Method
1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
2. Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
3. To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
4. Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

BBC GoodFood magazine