Top 2 Autumn Recipes

March 22, 2017 Food, Recipe

At Clements, we care… and with March now upon us, we wanted to share some of our favourite autumn recipes with you.

Stay warm and healthy with some of these hearty meals from celebrity chef, Jamie Oliver.

Sweet cherry tomato and sausage bake

Easy one tray dish using fresh herbs and bold flavours to jazz up this humble sausage dish.


2 kg ripe cherry tomatoes

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 sprigs fresh bay

1 tablespoon dried oregano

3 cloves garlic , peeled and chopped

12 pork sausages

extra virgin olive oil

balsamic vinegar

sea salt

freshly ground black pepper


  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Place all your tomatoes in a roasting tray large enough to fit them in one layer. Add the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss all ingredients together, ensuring the sausages are on top. Place tray in oven and bake for half an hour. Remove tray at this point, lightly shake and turn sausages, then return to the oven for a further 15-30 minutes.
  3. Once cooked, you should have an intense, tomato sauce. If sauce is too thin, you can remove sausages and heat sauce further for thickening, then return sausages to the sauce.
  4. Check the seasoning and serve either with warmed bread or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

Jamie Oliver also suggests using leftovers the next day to make a chunky pasta dish!

Grilled mushroom risotto

Everyone loves a good risotto and if mushrooms aren’t your thing, try substituting with red meat, smoked tofu or chopped zucchini. Filling, inexpensive to feed the family and easy to throw vegies in for the little people, try this robust dinner sometime soon.


1 small onion , peeled and finely chopped

2 sticks celery , trimmed and finely chopped

400 g arborio rice

75 ml vermouth or white wine

sea salt

freshly ground black pepper

4 large handfuls wild mushrooms (shiitake, girolle, chestnut or oyster) , cleaned and sliced

a few sprigs fresh chervil, tarragon or parsley , leaves picked and chopped

1 lemon , juice of

1 teaspoon butter

1 small handful Parmesan cheese (plus a little extra for serving)

extra virgin olive oil

1.5 litres chicken or vegetable stock , hot

1 handful dried porcini mushrooms

  • olive oil


  1. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until softened. Retrieve the mushrooms with a slotted spoon, reserving the soaking liquid.
  2. In a large pan, heat olive oil and add the onion and celery. Slowly fry without colouring them for 10 minutes, then turn the heat up and add the rice- mix through. Stir in the vermouth or wine. Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, season with a pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladles of stock, stirring the starch out of the rice, allowing each addition to be absorbed before adding the next.
  3. Continue adding stock until the rice is soft but with some bite (approximately 30 minutes). Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
  4. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to have a creamy texture, so add a bit more stock if needed. Put a lid on and leave the risotto to settle for about 3 minutes.
  5. If desired, add parmesan and serve a risotto topped with some grilled dressed mushrooms.

Enquiry Form

  • This field is for validation purposes and should be left unchanged.
Click to register for newsletter
  • This field is for validation purposes and should be left unchanged.