5 classic autumn recipes to pair with your next bottle of Shiraz

Yasss, it's autumn and we are getting cosy with our cooking... and drinking

6w ago
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To most people, it probably doesn’t feel like we really got there with summer this year. We had a few warm days where we could bask outside, and then it was straight back to rain and jumpers.

However, now autumn’s here, instead of being annoyed about the weather and jumpers, we can fully embrace them. It’s officially time to crack out those cosy knits, double down under blankets, and of course, get cooking some seriously warming and cosy autumnal food.

Salads and light bites are out, comforting, unctuous, hearty foods are in. It’s a time for stews and carbs and slow cooking… and red wine. Seriously, is there anything better than settling down to a bowl of something delicious, and sipping a large glass of equally hearty red wine? Not in our book.

This autumn, we’re going to be ignoring the weather outside, and embracing the intensity of a glass or two of PepperBox Shiraz inside. It’s packed with ripe juicy fruit and a cracking peppery finish. Basically, it’s the perfect partner for great food.

Speaking of food, we’ve been inspired by PepperBox, and reckon these are five pretty perfect autumnal dishes to pair with a delicious glass of wine. From gourmet burgers, through to aubergine parmigiana, vegetarian shepherd's pie, the ultimate toad in the hole and a pumpkin and cherry tomato traybake, we have been busy embracing the chill outside, and warming ourselves up inside.

Spicy gourmet beef burger served with an autumnal salad

Burgers might initially make you think of summer barbecues, but hey, we love them all year round. This hearty burger, packed with warming spices and topped with gooey, peppery cheese is exactly what you need for autumn. We promise it will take you on a taste adventure, especially when perfectly paired with a glass of PepperBox Shiraz. Delish.

Spicy gourmet beef burger served with an autumnal salad

It's a burger... but it's gourmet

Prep time20min
Cook time10min
Total time30min
Serves4
CuisineBurger
MealDinner

Ingredients

  • 4 x fancy burger buns
  • 800g minced steak, preferably chuck from the butcher
  • 1 large red onion, sliced
  • 1 tbsp wholegrain mustard
  • 4 tsps French’s American mustard
  • 2 tsps chipotle sauce
  • 4 slices of Mexicana cheese
  • 1 tsp cumin powder
  • Burger sauce
  • Your lettuce of choice
  • Salt/pepper
  • ...For the salad...
  • 1 pear, chopped into small pieces
  • Handful of walnuts
  • Butterhead lettuce
  • Radicchio
  • Ranch or balsamic dressing
  • Salt flakes/pepper

Instructions

For the burgers

  1. Season your mince, add your cumin, 2 tsps French’s American mustard, 2 tsps of chipotle sauce, and mix it all together. Divide into four and shape into four burgers. Chill them in the fridge.
  2. Fry your sliced onions with 1 tbsp wholegrain mustard until sticky and sweet.
  3. When you’re ready to cook, make sure there’s a bit of oil on both sides of your patties before cooking. Heat up a large frying pan/grill pan on a high heat.
  4. When it’s nice and hot, fry your burgers, two at a time (you don’t want to crowd the pan). Fry for a minute or two, before flipping and coating with a bit of French’s American mustard. Fry for another minute, and flip again.
  5. Time to top your burgers with your cheese slices. Cover your pan to help the cheese melt (it shouldn’t take very long).
  6. Then it’s time to assemble your burgers.
  7. Toast your buns. Add a little burger sauce to the bottom half of the bun, then your lettuce slice, then your delicious cheesy burger, then your sticky onions, more burger sauce, and your top bun.
  8. Serve with an autumnal salad.

For the salad

  1. Combine all your ingredients in a large bowl, season with salt and pepper. Serve with ranch or balsamic dressing.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

Aubergine parmigiana

Name a better combination than aubergine, tomato sauce and cheese? Served molten from the oven and spooned into a big bowl with strings of mozzarella going everywhere, well, it's just the perfect autumnal dinner. Although apparently, those wonderfully eccentric Italians also like to stick it in a sandwich and tuck into it at the beach! The spicy aroma of PepperBox Shiraz is a match made in heaven with this dish, making you a proper taste adventurer.

Aubergine parmigiana

It's a cheesy, vegetarian hug, in a bowl

Prep time15min
Cook time35min
Total time50min
Serves2
CuisineItalian
MealDinner

Ingredients

  • 2 large aubergines sliced thinly lengthways
  • 2 tbsp olive oil
  • 150g Parmesan
  • 150g mozzarella
  • Fresh basil leaves
  • Salt and pepper
  • ...For the tomato sauce...
  • 2 tins of chopped tomatoes
  • 3 garlic cloves, finely chopped
  • 1 white onion, finely chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 150ml PepperBox Shiraz

Instructions

  1. Heat a griddle pan to a medium-high heat. Lightly coat the aubergine slices in olive oil and fry for a couple of minutes on both sides. Set aside on kitchen roll.
  2. In a large frying pan, add a little rapeseed oil and fry the garlic and onion until soft. Add the balsamic vinegar, red wine, tomato puree, dried basil and oregano and chopped tomatoes. Simmer for 15 minutes. Season to taste.
  3. Get your oven on at 200C.
  4. In a roasting tin or casserole dish, add a little of your tomato sauce to the bottom of the tin. Add some aubergine slices, and spread another layer of sauce on top.
  5. Sprinkle with half the Parmesan, and keep building up your layers.
  6. When you’ve used up your aubergine slices and tomato sauce, finish up with a layer of mozzarella slices, and more Parmesan.
  7. Bake for 25 minutes. Serve with a green salad or green vegetables.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

The ultimate toad in the hole with red wine, onion and mustard gravy

Now we are talking. Sausages. Yorkshire pudding. The tastiest ever gravy. It's basically the holy trinity of autumnal recipes. Apparently in the States, 'toad in the hole' is an egg cooked in a hole cut out of some bread, which while it sounds fine, isn't going to compare in any way, shape or indeed form to this god-tier British dish. If you're feeling healthy, serve it with some green vegetables or spiced red cabbage, or if not, keep it beige. PepperBox adds some shiraz-pizazz to your gravy here, and also makes the perfect accompaniment in a glas.

The ultimate toad in the hole with red wine, onion and mustard gravy

Is it even autumn unless you have toad in the hole?

Prep time10min
Cook time45min
Total time55min
Serves2
CuisineBritish
MealDinner

Ingredients

  • 6 really good sausages (or veggie ones if you want to make it vegetarian)
  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • Green veg of choice, to serve with it
  • ...For the gravy...
  • 2 large red onions, halved and finely sliced
  • 1 tbsp wholegrain mustard
  • 1 tbsp balsamic vinegar
  • 75ml PepperBox Shiraz wine
  • 8 heaped teaspoons of Bisto gravy granules

Instructions

Sausages

  1. Heat the oven to 200 Celsius. Put the sausages into your roasting tin (20x30cm) with 1 tbsp sunflower oil and bake for 15 minutes.
  2. After the 15 minutes, make sure the fat is sizzling hot in the sausage tray. Pour in the Yorkshire pudding mixture to the same tray, and bake on the top shelf of the oven (leaving room for it to rise) for 25-30 minutes.

Yorkshire pudding batter

  1. Add 140g plain flour into a bowl and beat in four eggs until smooth and lump-free.
  2. Gradually add 200ml milk and keep beating. Season with salt and pepper.

Gravy

  1. Caramelise your sliced onions in a frying pan with the balsamic vinegar, wholegrain mustard and wine.
  2. Mix your Bisto gravy granules with a pint of boiling water and stir until you get a smooth gravy. Combine with your sticky, sweet onions.

Serve

  1. Serve with your favourite green vegetables.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

Vegetarian shepherd’s pie topped with sweet potato mash

We told you there were five perfect autumnal recipes, and we're just going to keep on delivering. Quite often, we'll pick this shepherd's pie over the real deal. It's that good, and you won't miss the meat at all. It's hearty, it's basically all your five-a-day in one go, and it'll warm you right up on a miserable evening. Don't forget your PepperBox Shiraz for the pie. One for the pie, one for you.

Vegetarian shepherd's pie topped with sweet potato mash

Upping the game on comfort food

Prep time15min
Cook time45min
Total time1h
Serves2
CuisineBritish
MealDinner

Ingredients

  • 1 large white onion, halved and sliced thinly
  • 2 large carrots cut into small pieces
  • 2 sticks of celery cut into small pieces
  • 200g button mushrooms, sliced
  • 1 tsp herbes de Provence
  • 2 cloves of garlic, finely chopped/minced
  • 250ml PepperBox Shiraz wine
  • Tin of chopped tomatoes
  • 1 vegetable stock cube
  • 1 tsp Marmite
  • 1 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • 1 tbsp balsamic vinegar
  • 200g red lentils
  • 900g sweet potatoes, peeled and cut into chunks
  • 25g butter
  • 100g mature cheddar
  • Salt and pepper
  • 1 tbsp rapeseed oil

Instructions

  1. In a large frying pan, heat 1 tbsp rapeseed oil. Fry your onion until translucent.
  2. Add your cubed carrots and celery, and your herbs de Provence. Cook for 3 minutes.
  3. Add your minced garlic, tomato puree, tomato ketchup, balsamic vinegar and Marmite.
  4. Pour in 250ml PepperBox Shiraz wine, a tin of chopped tomatoes and crumble in your stock cube. Simmer for 5 minutes.
  5. Add your red lentils, sliced mushrooms, and 100ml of water if you think it needs it, cover and simmer for 15 minutes. Season to taste.
  6. While that’s cooking, boil 900g sweet potatoes for 15-20 minutes, then mash with butter and season.
  7. Pile the vegetable mixture into a casserole dish, carefully spoon the mash on top, add 100g of grated mature cheddar.
  8. Cook for 20 minutes in the oven at 180 Celsius. Eat by itself or with green vegetables.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

Roasted squash, cherry tomato, Parmigiano Reggiano, burrata and kale traybake

Pumpkin spice might be all the rage, but this pumpkin dish will knock the socks off anything and everything else pumpkin related (And if you can't find a pumpkin, you can use butternut squash or another seasonal squash). Keep the skin on too, and save yourself the hassle of trying to peel it/cut it off (possibly the worst kitchen job?). It develops a lovely nuttiness when roasted that goes deliciously well with the sweet hit of roasted cherry tomatoes, and the spiciness of PepperBox Shiraz.

Roasted squash, cherry tomato, Parmigiano Reggiano, burrata and kale traybake

The flavours of this dish, paired with a glass of PepperBox Shiraz, are awesome

Prep time10min
Cook time25min
Total time35min
Serves2
MealDinner

Ingredients

  • 1 pumpkin/butternut squash/seasonal squash
  • 2 cloves garlic
  • 24 cherry tomatoes, on the vine
  • 150g kale, stems removed
  • Parmigiano Reggiano shavings
  • 1 burrata
  • Handful of green olives
  • Salt and pepper
  • Chimichurri, garlic yogurt or tahini for serving

Instructions

  1. Preheat the oven to 200 Celsius.
  2. Slice the pumpkin/squash into crescents. You can leave the skin on.
  3. Put into a roasting tin with 1.5 tbsp rapeseed oil, 2 cloves of garlic, season with salt and pepper, and toss it all together. Pop in the oven for 10 minutes, then add in your cherry tomatoes. Roast for another 15 minutes.
  4. In another tin, add the kale, green olives and 1tsp rapeseed oil. When you add your cherry tomatoes, also pop your kale tin into the oven.
  5. Remove both trays from the oven, combine and serve in bowls. Top with pieces of burrata and shavings of Parmigiano Reggiano. Finish off with chimichurri/garlic yogurt/tahini if you want.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

Which dish do you like the sound of best?

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Comments (5)

  • Great.. thank you for sharing

      1 month ago
  • Toad on pole! Actually two different ones, with pork sausages for the family and with Andouillette (pork and tripe sausages popular around Lyon, Beaujolais and Chablis) for me.

      1 month ago
  • OR… hear me out… a shrimp parmigiana. If not that a 5 cheese baked ziti.

    K bye.

    🌚🙃❤️❤️

      1 month ago
  • All of these look amazing - though, and as much as I'm aware it's not the tradition, I'd have to go chicken parmigiana instead for 3

      1 month ago
  • Nice pairings 😋👍🍷🍔

      1 month ago
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