Here are three beautiful warming autumn recipes to help you transition into the cooler weather.

Chicken curry 

Ingredients

• 500g organic chicken thigh
• 1 onion, finely chopped
• 3 garlic clove
• 2 teaspoon coriander or bunch fresh coriander
• 2 teaspoon ginger
• 2 tablespoon cumin powder
• 1 teaspoon garam marsala
• 1 teaspoon of turmeric
• 1 teaspoon sumac
• ½ teaspoon of chili
• 1 can of light coconut cream/milk
• 1 red capsicum
• 1 can chickpeas
• 1-2  carrots
• 1 cup sweet potato
• 1 banana mashed
• 1 cup chia seed
• Karma lime leaves

1. Combine all herbs, onion, garlic and chili in pot with water to make a paste and bring heat on stove
2. Add chicken stir and coat with curry paste once chicken has been seared add vegetables, banana, coconut cream/milk  and lime leaves and simmer until cooked
3. Add chia seeds towards end to thicken up
4. Serve with a side of Basmati rice or red quinoa

Lamb shanks in red wine sauce

Ingredients

• 600gm organic lamb, cubed
• 2 sticks celery, diced
• 1 carrot, sliced
• 1 onion, diced
• 1 large portabello mushroom, sliced
• 1 cup of Broth Bliss bone broth
• 100ml red wine
• 1 tbs molasses
• 2 tablespoon tomato paste
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 bay leaf or ½ tsp of thyme
• 2 tablespoon olive oil

1. Roughly chop the vegetables and add them to the slow cooker
2. In a frypan, brown the lamb
3. Add lamb into slow cooker
4. Add the wine and stock
5. Put lid on, temperature on low and leave to cook for 8 hours
6. Serve with steamed crisp green vegetables and cooked sweet potato

Fish laksa

Ingredients

• 2 teaspoon olive oil
• 2 tablespoon laksa paste or red/green/yellow curry paste
• 1/2 cup shallots chopped
• 1 lemon zested juiced
• 350ml coconut cream
• 2 cups of Broth Bliss chicken bone broth
• 75 grams Shitaki yam noodles
• 500 grams white fish fillet cut into pieces
• 1/2 cup coriander chopped

1. Heat oil in large saucepan over medium heat, add Laksa paste and shallots and sauté for 2 minutes
2. Add lemon zest and juice, coconut cream and stock, bring to boil
3. Add noodles and fish and cook over medium heat for 3-5 minutes
4. Stir in coriander and serve