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Eating & drinking   |   Recipes

Cooking for autumn

From warming leeks, to tomatoes bursting with flavour, food stylists Holly Cowgill and Clare Lewington made the following recipes inspired by Autumn's flavours and seasonal vegetables. 

Green veg spaghetti


A really simple pasta dish that feels lighter than many, it packs in two of your five a day and it’s a no-hassle family dinner.

*serves 4*


1 onion

2 cloves garlic

olive oil for frying

1 medium sized leek

1/3 savoy cabbage

30g pistachios

1.5tsp chilli flakes

Seasoning, some good olive oil and parmesan cheese for serving



1. thinly slice the onion and garlic and fry gently in a glut of olive oil until the onion is soft

2. thinly slice both the cabbage and leek and add those to the frying pan until wilted and cooked

3. meanwhile pop the pistachios in the oven at 180°C for 3-5 minutes until they are lightly toasted

4. as the veg are cooking cook the spaghetti as per the packet instructions. When it is cooked reserve 25ml of the pasta cooking water before draining

5. generously season the veg mix and add 1 tbsp olive oil, the cooked pasta and the reserved pasta water and combine everything together

6. serve with the chopped toasted pistachio nuts, chilli flakes and grated parmesan all sprinkled over the top


Giant Cous Cous & Tomato Salad

Cous cous

A simple fresh salad, perfect for lunchtimes perhaps with some crusty bread and cheese, or accompanying an end of summer BBQ.

*serves 2*


5 medium size tomatoes

1 red onion

1/2 batavia lettuce

100g giant cous cous (you could use any grain here - rice, bulgar wheat or green lentils would all work well)

2 spring onions

50g pine nuts

for the dressing;

4 tsp olive oil

2 tsp red wine vinegar

juice of 1 lemon

1/2 tsp wholegrain mustard

salt + pepper



1. sliced the red onions into thin wedges, place is a small roasting tray with a drizzle of olive oil and seasoning, and roast in an oven at 180°C for 15-20mins until soft

2. at the same time cook the giant cous cous as per the packet instructions, and once cooked set aside

3. meanwhile, roughly chop the tomatoes, slice the spring onions into thin strips and cut the lettuce into bitesize pieces

4. make the vinaigrette by mixing the olive oil, red wine vinegar, lemon juice, mustard and a good pinch of salt and pepper together

5. once the onions are roasted and the giant cous cous is cooked, toss everything together in a large bowl. At the last minute toast the pine nuts in a dry frying pan for around 5 minutes until they are golden. Pour the vinaigrette over the salad and sprinkle with the toasted pine nuts

Holly Cowgill is a food stylist and recipe developer and Clare Lewington is a photographer. 


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