March 14th, 2025
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Autumn feels like a comforting embrace. The summer heat has softened, while the chill of winter is still a way off. Experiencing the change of seasons is a privilege, one that deepens our connection to the environment. I notice that as autumn approaches, the meals I prepare become more warming and grounding, yet still feature a touch of freshness, as the days remain warm and an abundance of produce is still available.
When I think of autumn, I picture the warm hues of yellow and orange. It’s a time when I gravitate toward heartier meals, with spices and whole grains making a more frequent appearance. The recipe I’m sharing below has been on my mind for a while—it was first featured in my 2021 recipe calendar. It’s a regular on our table, and I must admit that my husband is the one who usually makes it. He has his favourite recipes—most from my cookbooks and calendars—that he cooks on repeat. Kedgeree has recently become a go-to, with the cucumber raita offering a fresh and complementary side.
Happy autumn cooking, Nicola 🙂
More Autumn Meals on Homegrown Kitchen
- Grilled Smoky Creamed Corn–This is next-level creamed corn (image below). The addition of grilled red capsicum (pepper) and paprika adds a smokiness to balance corn’s sweetness. This is a comforting yet decadent dish.
- Miso Ramen with Sesame Tofu (or Chicken)–I fell in love with ramen noodle soup when I visited Japan some years ago. This version includes traditional flavour components and is light and speedy for a weeknight meal.
- Roast Veg & Spiced Chickpeas with Feta Sauce–This dish combines roasted vegetables and spiced chickpeas, topped with a creamy feta sauce, for a flavorful, hearty meal. It pairs well with quinoa or couscous.
- Grilled Corn & Black Bean Soup–It is not unusual to find soup served for dinner at our table, especially as we head towards the cooler months. Here, I serve our soup dinner with toasties so it feels like a complete meal.
Brown Rice Kedgeree with Cucumber Raita
Ingredients
- ¾ cup brown basmati rice (can use medium or long grain rice)
- 1 ½ cups vegetable or chicken stock
- ½ tsp turmeric powder
- ½ tsp salt
- 1 tbsp olive oil
- 1 brown onion, chopped
- 2 tsp mild curry powder
- 2 small zucchini, sliced
- 200 g green beans, cut into 4 cm lengths
- 1 cup fresh or frozen corn kernels
- 2 tbsp water
- 250 g smoked white-fleshed fish, flaked
- cracked pepper to season
- 4 medium-boiled eggs, quartered*
- 12 cherry tomatoes, halved
- fresh coriander leaves to serve
Cucumber Raita
- 4 tbsp natural yoghurt
- ½ cup grated cucumber
- pinch of ground cumin and salt to taste
Instructions
- Combine the brown rice, stock, turmeric, and salt, in a saucepan. Cover with a lid and simmer for around 20 minutes until tunnels appear in the rice (see image below). Remove from the heat, keep the lid on, and leave to steam for 10 minutes. The rice can be prepared ahead of time.
- Make the cucumber raita. In a small bowl, combine the yoghurt and grated cucumber. Season to taste with ground cumin and salt. Cover and chill until ready to serve.
- Heat the olive oil in a large frying pan over a moderate heat. Add the onion and saute for 5 minutes until softened. Add the curry powder, vegetables and water, cover with a lid, and cook for 5-6 minutes until the vegetables are tender. Add the rice and flaked smoked fish, and stir well to combine. Season with pepper to taste.
- Tip the kedgeree onto a serving platter. Top with the quartered eggs, cherry tomatoes and chopped coriander. Serve with cucumber raita on the side.
Notes
