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Privacy NoticeWith temperatures dropping and the dark nights getting earlier and earlier, it’s natural to be yearning for some cosiness. And besides reaching for the fluffiest of blankets or lighting an array of scented candles, creating home cooked dishes that are bursting with flavour and brimming with nostalgia can be a great way to find comfort away from the cold. From firecracker noodle stir fries to a hearty sausage casserole, there’s plenty of feel-good dishes that are sure to get you in the mood for autumn. Using everyday ingredients and simple methods, these make for very handy weekday options when you’re in a hurry to grab a bowl or a plate piled high with goodness and dive into your latest boxset!… Firecracker noodle stir fry Serves 2-4
Firecracker noodle stir fry is bursting with flavour
(Image: Haarala Hamilton)
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Ingredients 230g medium egg noodles (typically 4 nests) 1 tbsp sesame oil 2 tbsp vegetable oil 2 red peppers, deseeded and thinly sliced 100g baby sweetcorn, quartered lengthways then halved (smaller ones just halved lengthways) 100g mangetout 2 cloves of garlic, finely chopped 1 tsp finely chopped fresh ginger 200g beansprouts 4 spring onions, thinly sliced Sesame seeds, to garnish For the sauce 60ml light soy sauce 2 heaped tbsp brown sugar (light or dark) 2 tbsp sriracha 1 tbsp oyster sauce Juice of 1 lime ½ tsp dried chilli flakes, plus extra to garnish if desired ¼ tsp white pepper Method Cook the noodles according to the packet instructions (they’re typically simmered in boiling water for around 4 minutes). Drain and toss with the sesame oil. Mix together the ingredients for the sauce in a bowl. Heat the vegetable oil in a wok over a high heat. Once the oil is hot, add the peppers and baby sweetcorn and fry for 2 minutes until they start to soften very slightly, then add the mangetout and fry for a further minute. Add the garlic and ginger and fry for around 30 seconds until they just begin to colour. Take the wok off the heat and add the noodles a few portions at a time (so they don’t clump up), then pour in the sauce. Place the wok back on the heat and toss the noodles until just coated, then add the beansprouts and spring onions. Toss for another minute or so to warm everything through, thicken the sauce and soften the beansprouts slightly. Garnish with sesame seeds (and more chilli, if you dare!). Hearty sausage casserole Serves 4
Hearty sausage casserole is the perfect dish for cold, gloomy days
(Image: Haarala Hamilton)
Ingredients Olive oil, as needed 12 pork sausages 4 slices of back bacon (smoked or unsmoked), chopped 3 carrots, finely chopped 1 large white onion, sliced 2 cloves of garlic, finely chopped 2 tbsp tomato purée 120ml dry red wine 750ml beef stock 400g tin of chopped tomatoes 2 small bay leaves 1 large sprig of fresh rosemary 2-3 sprigs of fresh thyme 400g baby potatoes, halved 2 tbsp Worcestershire sauce Salt & black pepper, to taste Buttered bread, to serve (optional) Method Heat a drizzle of olive oil in a large, deep casserole dish over a medium-high heat. Add the sausages and fry until deep golden and lightly charred, then remove and set aside. Don’t worry about cooking them right through at this point, just focus on browning the outside. Add the bacon to the leftover oil and fry until it begins to brown. Add the carrots and onion and fry for a further 3-4 minutes until the onion has softened. Add the garlic and fry for another minute. Stir in the tomato purée and fry for 1-2 minutes, then pour in the red wine. Simmer for 2 minutes until it reduces slightly. Pour in the stock, then add the chopped tomatoes, bay leaves, rosemary, thyme, potatoes, Worcestershire sauce and sausages. Give it all a good stir, scraping off any flavour from the bottom of the pan, then bring to a gentle simmer. Once simmering, turn the heat down to low, pop on the lid and leave to gently bubble away for 1 hour 30 minutes. Remove the lid, give it a stir, simmer for 20-30 minutes, or until the sauce thickens. Pluck out the rosemary and thyme sprigs and the bay leaves (or just remove when serving). Check for seasoning and adjust if needed. This is perfect served with some hunks of buttered bread. Tomato Boursin pasta Serves 4
Tomato Boursin pasta is a quick and easy meal to create
(Image: Haarala Hamilton)
Ingredients 1 tbsp extra virgin olive oil 2 medium shallots, finely chopped 2 tbsp tomato purée 1 x 400g tin of chopped tomatoes Pinch of each: granulated sugar, chilli flakes (optional) 350g spaghetti, or long-cut pasta of choice 100g baby spinach 1 x 150g pack of garlic & herb Boursin cheese 40g Parmesan cheese, grated, plus extra to serve if desired Salt and black pepper, to taste Method Heat the olive oil in a large saucepan over a medium heat. Add the shallots and fry for 2-3 minutes until softened and golden. Stir in the tomato purée and fry for 30-60 seconds (this is important to sweeten the purée). Add the chopped tomatoes, then swill out the tin with a splash of water and add that too. Season with a pinch of salt, pepper, sugar and chilli flakes, if using. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the tomatoes thicken. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. A couple of minutes before the pasta is done, stir the spinach into the sauce as best you can. Once the spinach starts to wilt, stir in the Boursin until it melts and combines with the sauce. Use tongs to transfer the pasta straight from the pan into the sauce and toss to combine. Sprinkle in the Parmesan and continue tossing and swirling the pasta until the sauce thickens and coats the pasta. If the sauce over-thickens, add in an extra splash of pasta water to loosen it up. Check for seasoning and adjust with salt and pepper, then serve with more Parmesan if desired. Recipes from Comfy by Chris Collins (Penguin Michael Joseph, £22)Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
