4 three-course menus for October
To us, October means Sunday roasts, affordable (finally) figs, an abundance of squash and apples, and the ever-popular thrill-filled day: Halloween. So, we’ve created seasonal menus to reflect all of the above while getting you well and truly in the mood for autumn. Find a dinner menu for both meat-eaters and vegetarians, a roast dinner with a difference and a Halloween-inspired feast.
The knockout dinner menu
The great thing about this knockout three-course feast is that the main and dessert element can be made in advance. For starters, serve these gorgeous little truffle honey-roasted fig and pancetta crostini with gorgonzola – it’s a mouthful to say and a delicious one to eat. Then, with game season upon us, you can’t beat a rich, slow-cooked venison ragù stirred through fresh tagliatelle pasta. It’s simultaneously elegant and hearty – just leave a mound of grated parmesan on the table for sprinkling. Finish with a sticky tarte tatin, topped with scoops of crème normande.
The knockout (vegetarian) dinner menu
This menu is perfect for those starting-to-get-colder nights and doesn’t cut corners when it comes to comfort. Start with our ultimate French onion soup topped with crisp gruyère toasts. Then, for main course, it’s cauliflower cheese – but not as you know it. A whole-baked cauliflower is nestled in a mix of nutty pearl barley, mushrooms and cream and then topped with a thick layer of tangy cheddar – heaven. A slice of fig frangipane tart will ensure you end the meal on a high.
The Sunday roast (with a difference)
This isn’t your typical roast dinner. This is chestnut and leek stuffed chicken supremes, served on a bed of greens, cooked in double cream and chestnut purée. It’s a traybake like no other and best served with (we think) our ultimate potato dauphinoise. It can only be finished with a just-as-comforting dessert – Richard Bertinet’s Grand Marnier bread and butter pudding. Sunday can’t come quickly enough…
The Halloween special
Join in with the spooky celebrations from your own dining table with this Halloween-inspired menu. Nibble on menacing cheese biscuit skulls served with a bloody homemade tomato sauce, to start. And it wouldn’t be halloween without a pumpkin, so use one to make this vibrant chicken and sage traybake. For dessert, it’s got to be our fiendishly good sticky toffee pudding topped with homemade toffee apples. We’ve got plenty more ghoulish treats where that came from, including a ghost-topped peanut butter chocolate cake, creepy cookies and jelly worms. See all of our halloween recipes.
Keep an eye our for next month’s November recipes, coming soon…
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