5 Hot Chocolate recipes to try this autumn

It's that time of the year when we love nothing more than to curl up in bed with a good film and a yummy hot chocolate. However, if you're drinking cup after cup this autumn, don't get stuck with same boring old recipe of powdered chocolate plus milk. Switch it up and get creative with our favourite hot chocolate recipes!

These recipes are so easy to make and all include two basic recipes: milk and chocolate powder. Our go to kinds are oat milk for a subtle base, and Cadbury's hot chocolate powder, which is a classic. However, if you'd prefer a vegan hot chocolate, any cocoa powder would be delicious! The first step is to heat up your milk on the hob, add your chocolate powder and then add these tasty ingredients...

(All recipes make one cup of hot chocolate but double or triple the amounts depending on how many friends your treating to your new fabulous hot chocolate recipes!)

1. Cinnamon and orange hot chocolate

This recipe tastes like autumn in a cup! Add a teaspoon of powdered cinnamon and then some orange zest, (or orange flavouring if you're stuck!) and decorate with whipped cream and top with cinnamon and an orange peel. Yum!

2. Cheeky hot chocolate

This cheeky hot chocolate is not for kids... because we're adding booze! For this recipe add a teaspoon of vanilla extract and then a helping of Baileys liqueur - how much is up to how cheeky you're feeling. Welcome to your new go to drink this autumn!

3. Mmmm minty
Chocolate and mint is a winning combo, it's no wonder it makes a delicious cup of hot chocolate! Add a teaspoon of mint and stir well. If you're feeling fancy, decorate with whipped cream and a mini candy cane. We're getting in to the Christmas spirit early!

4. Gingerbread hot chocolate
For gingerbread deliciousness in a cup add a teaspoon each of ginger, cinnamon and nutmeg. Serve with ginger biscuits and get dunking!

5. Cherry Nice
For a delicious cherry chocolatey drink, add some cherry syrup. This one is so rich and yummy it tastes like a dessert in mug. Decorate with whipped cream and a cherry on top!

There are our top five creative hot chocolate recipes that you just have to try this autumn. Your families and friends will thank you, we promise. Get festive yourself and come up with some unique hot chocolate ideas! What are your favourites? Let us know in the comments or on social media!

https://www.bbcgoodfood.com/recipes/collection/hot-chocolate


Seren Morris

STOP THROWING AWAY YOUR PUMPKIN SEEDS

Don't throw your pumpkin seeds away! They're IDEAL for making tasty, healthy Halloween snacks!

With Halloween around the corner, whether you're turning it into a yummy curry or are carving a work of art into it,  it's likely you have bought a pumpkin.

In both cases, you will be left with seeds. Previously you will have also thrown these seeds away.

STOP DOING THAT.
Pumpkin seeds are, for a start, far more versatile than the pumpkin itself. They are also packed full of vitamins, minerals, protein and fibre.

They are also very easy to roast. There's very little fuss. Have a look at how to do it right here:
Scrape the seeds from the pumpkin, use an ice cream scoop if you have one to hand.
The worst bit: getting rid of all the strands of pumpkin attached to the seeds.
Thoroughly rinse the seeds in water (use a sieve or a colander). Pat them dry
Spread the seeds on an oven tray.
Add sea salt and a generous drizzle of olive oil (if you are just garnishing, add chilli flakes, spices ... everything else)
Mix it all together, ensuring the seeds are well coated.
Bake at 180c/350f/gas mark 4 for 10 mins, until golden brown.
Allow them to cool before eating or storing.
Now that you've done just as above and have some nice roasted seeds. Check out just how much you can do with them!

Pumpkin seeds are a fab garnish for:
Hummus
Salads
Roasted Vegetables
Porridge

Or think bigger: Mackerel with Cauliflower "Couscous" and Tahini
Heat 2 Tbsp. olive oil in a large skillet over medium-high heat and cook the cauliflower, tossing occasionally, until florets are browned in spots but still crunchy, usually takes five minutes. Transfer to a large bowl and let cool.
Pulse the cool-ish cauliflower in a food processor (or a NutriBullet) until it's all roughly the size of rice grains.
Transfer the cauliflower back into a bowl, toss with lemon juice (for flavour and to preserve the colour), olive oil and sea salt, and add the pumpkin seeds to the cauliflower.
Place mackerel on a baking sheet and rub with oil; season all over with a lot of salt. Stuff the cavity with lemon and thyme. Grill, turning once, until cooked through, should take 10–12 minutes. Allow it to rest for five minutes while you ...
Spoon the seeds and cauliflower onto plates, then drizzle with tahini. Top with more seeds.
Finally remove fillets from fish and place, skin side up, on top. Add parsley and a sprinkle of salt. Yum.

Pumpkin Seeds are fab. Go get Stuffed on them.

Rhys Thomas.

Perfect Pumpkin Curry Recipe for Autumn

Delicious pumpkin curry... perfect for when you're finished carving your pumpkins this Halloween (and perfect for the rest of autumn too!)

Halloween has come and gone but one thing sure hasn't... pumpkins! Whether you carve them, paint them or keep them in their pure pumpkin glory, don't forget about them once Halloween is over. Pumpkins are delicious and so definitely should not go to waste; instead, use your pumpkin to make some tasty autumnal dishes, including this warming pumpkin and chickpea curry. It is so easy to make and perfect for making in big batches, you might even have enough left over to keep eating well into November: just in time for transitioning into pumpkin pie! But more on that later... For now, here's your new go-to pumpkin curry recipe!

Ingredients

1 pumpkin

1 onion

1 tin of chickpeas

2 tins of chopped tomatoes

2 tins of coconut milk

1 bunch of coriander

2 cloves of garlic

Salt

Pepper

Rice

Oil for cooking

Method

1. First, wash and prepare your pumpkin. Slice the top off (if you haven't already done so in order to decorate!) and then scoop out the insides with a spoon or ice cream scoop. Don't throw the seeds away! We can use these later. Next, cut your pumpkin into quarters, and then into small chunks.

2. Add your oil into a saucepan and add the chopped onions and garlic. Once they are cooked, add the coconut milk and chopped tomatoes. Bring to a boil and then add the pumpkin, chickpeas and coriander. Reduce to a low heat and cover with a lid and let simmer for 45 minutes.

3. When the time is up, start boiling your rice and then cook the curry for another 10 minutes until the sauce is thick.

4. Serve up your delicious pumpkin curry and enjoy!

Seren Morris