The nights are drawing in, the leaves are crunching underfoot, and the air smells faintly of woodsmoke. Spooky season is here, and with it comes the perfect excuse to wrap yourself in a blanket, light a candle, and tuck into something hearty and comforting. And better yet, make it super easy for yourself by getting organised with a meal planner for each week!
Here’s your first week of warming, flavour-packed dinners for cosy autumn evenings – whether you’re cooking for one or feeding a hungry family.
Sweet roasted squash, crunchy pecans, and peppery rocket – a salad that feels like autumn in a bowl.
Ingredients (serves 2–3)
- 2 cups butternut squash, peeled & cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- ½ cup pecans, toasted
- ¼ cup crumbled feta or goat cheese
- 2 tbsp dried cranberries (optional)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or apple cider vinegar)
- 1 tsp honey or maple syrup
- Salt & pepper, to taste
Method
Preheat oven to 400°F (200°C).
Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and lightly browned.
Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
Whisk together dressing ingredients in a small bowl.
In a large bowl, combine salad greens, roasted squash, pecans, cheese, and cranberries
A big pot of chilli bubbling away is the ultimate midweek comfort.
Ingredients (serves 4)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder (adjust to taste)
- 1 tsp dried oregano
- 1 can (14 oz / 400 g) chopped tomatoes
- 1 can (14 oz / 400 g) kidney beans, drained & rinsed
- 1 tbsp tomato paste
- ½ cup beef stock (or water)
- Salt & pepper, to taste
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened (about 5 min).
- Stir in garlic, then add beef and cook until browned.
- Add cumin, paprika, chili powder, and oregano; cook for 1 min to release flavor.
- Stir in chopped tomatoes, tomato paste, kidney beans, and stock.
- Bring to a boil, then reduce heat and simmer uncovered for 20–30 minutes until thickened.
- Season with salt and pepper.
Serving tip: Great with rice, tortilla chips, or even a dollop of sour cream on top.
A one-pan wonder that fills the kitchen with incredible aromas.
Ingredients (serves 4)
- 1 whole chicken (about 3–4 lbs / 1.5–1.8 kg) or 4 bone-in chicken thighs/drumsticks
- 3 tbsp olive oil
- 3–4 sprigs fresh rosemary (or 1½ tsp dried)
- 4 cloves garlic, crushed
- 2 carrots, peeled & chopped into chunks
- 2 parsnips, peeled & chopped into chunks
- 1–2 sweet potatoes, peeled & chopped into chunks
- 1 red onion, cut into wedges
- Salt & pepper, to taste
- ½ lemon (optional, for inside the chicken)
Method
- Preheat oven to 400°F (200°C).
- In a large roasting pan, toss carrots, parsnips, sweet potatoes, and onion with 2 tbsp olive oil, 1 sprig rosemary (chopped), salt, and pepper. Spread evenly.
- Rub chicken with remaining olive oil, crushed garlic, rosemary leaves, salt, and pepper. If using a whole chicken, place lemon inside the cavity.
- Place chicken on top of the vegetables.
- Roast for about 1 hour 20 min for a whole chicken (or 40–50 min for pieces), until juices run clear and internal temp reaches 165°F (74°C).
- Let chicken rest 10 min before carving. Toss vegetables in pan juices before serving.
This one smells like the ultimate comfort food the second it hits the oven.
Velvety, warming, and perfect for spooky season.
Ingredients (serves 4)
- 1 tbsp olive oil or butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger (optional)
- 3 cups pumpkin puree (or roasted pumpkin chunks)
- 3 cups vegetable or chicken stock
- ½ cup coconut milk or cream
- Salt & pepper, to taste
- Pumpkin seeds & fresh herbs for garnish (optional)
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft (about 5 min).
- Stir in garlic, cumin, cinnamon, and ginger; cook for 1 min until fragrant.
- Add pumpkin and stock; bring to a boil, then reduce heat and simmer for 10–15 min.
- Blend soup with a hand blender until smooth (or use a regular blender in batches).
- Stir in coconut milk or cream, season with salt and pepper, and gently reheat.
- Serve topped with pumpkin seeds or fresh herbs if desired.
It’s basically a warm hug in a bowl – just with better seasoning.
Ingredients (serves 4)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz / 400 g) chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- Salt & pepper, to taste
- 18 oz (500 g) fresh gnocchi
- 1 ball (125 g) fresh mozzarella, sliced or torn
- ¼ cup grated Parmesan
- Handful fresh basil leaves
Method
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large ovenproof skillet or frying pan. Add onion and cook until soft (about 5 min).
- Stir in garlic, cook 1 min, then add chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 5–7 min until slightly thickened.
- Add gnocchi to the sauce and stir to coat. Remove from heat.
- Scatter mozzarella and Parmesan over the top.
- Bake for 15–20 min until bubbling and golden.
- Sprinkle with fresh basil before serving.
It’s basically pizza and pasta had a delicious, cheesy baby.
A pub classic made cosy at home.
Ingredients (serves 2)
For the sticky onions
- 1 tbsp butter
- 2 onions, thinly sliced
- 1 tsp brown sugar
- 1 tsp balsamic vinegar
- Pinch of salt
For the rarebit mix
- ½ cup (50 g) grated mature cheddar
- 1 tsp Dijon mustard
- 1 tbsp beer, ale, or milk
- 1 tsp Worcestershire sauce
- 1 egg yolk
- Pinch of black pepper
For assembling
- 4 slices good bread (sourdough or crusty loaf works well)
- Butter, for spreading
Method
Cook: Fry in a hot skillet or sandwich press for 3–4 min per side until golden and cheese is melted.
Make sticky onions: Melt butter in a pan over low heat. Add onions and salt, cook slowly for 15–20 min until soft. Stir in sugar and balsamic vinegar, cook another 5 min until glossy and sticky.
Make rarebit mix: In a bowl, combine cheddar, mustard, beer/milk, Worcestershire sauce, egg yolk, and pepper into a thick paste.
Assemble toasties: Butter bread on one side. Spread rarebit mix on the unbuttered side of two slices, add a layer of sticky onions, top with the other slices (buttered side out).
A slow-cooked classic to round off the week in style.
Ingredients (serves 4–6)
- 900g beef chuck or stewing beef, cut into chunks
- Salt & pepper, to taste
- 2 tbsp flour
- 2 tbsp olive oil
- 115g bacon, chopped
- 1 onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine (Burgundy if possible)
- 2 cups beef stock
- 1 tsp dried thyme (or a few fresh sprigs)
- 2 bay leaves
- 225 g mushrooms, halved or quartered
- Fresh parsley, chopped (for garnish)
Method
- Preheat oven to 160°C.
- Pat beef dry, season with salt and pepper, then toss in flour.
- Heat olive oil in a heavy ovenproof pot (Dutch oven). Brown beef in batches, then remove.
- Add bacon and cook until crisp. Stir in onion, carrots, and garlic; cook until softened.
- Stir in tomato paste, cook 1 min, then add wine, scraping up browned bits.
- Return beef to the pot. Add stock, thyme, and bay leaves. Bring to a simmer, then cover and transfer to the oven. Cook for 2½–3 hours until beef is tender.
- About 30 min before the end, sauté mushrooms in a little butter, then stir into the stew.
- Discard bay leaves, adjust seasoning, and garnish with parsley before serving.
Best served with mashed potatoes, crusty bread, or buttered noodles—it’s French comfort food at its finest.
Organise Your Week with Our Magnetic Meal Planner
Planning your week’s meals doesn’t just save time – it also saves stress. Our Magnetic Meal Planners stick right to your fridge, so you can see the week at a glance. They come with a detachable shopping list, meaning you can jot down ingredients as you plan, then take the list straight to the shops.
Whether you’re a single professional trying to avoid midweek takeaway temptation, a couple planning cosy nights in, or a busy family juggling after-school chaos — this planner keeps everyone on track. 52 tear-away pages, so you can plan your meals all year round, and we’ve a selection of designs too so there’s something for everyone!
As the October nights close in and the pumpkins start appearing on doorsteps, these dinners will warm you from the inside out – and with a little planning, you’ll enjoy the season without the last-minute “what’s for dinner?” panic.
