You Have to Try These Cosy Autumn Recipes from The New Foxford Cookook

“I guess it’s been a while coming,” laughs Foxford’s head chef Kathleen Flavin. After years of loyal patrons asking, the woman behind one of Mayo’s most beloved cafes is sharing her secrets.

Anyone who has travelled through or near the pretty village of Foxford has felt the gravitational pull to the bright and airy cafe for their colourful salads (“the heart of the menu,” says Kathleen), moreish dressings and simple but delicious seasonal fare. “I want somebody at home to be able to easily replicate anything we do here,” enthuses Kathleen.

Below, she shares a few recipes from the book that are perfect for cooling autumn days.

Scones three ways

Serves 8

“I prefer scones not to be too big, as they bake faster and the crust is more delicate, and I use buttermilk as it keeps them nice and moist.”

You’ll need

375g plain flour, plus extra for
dipping
1 tbsp baking powder
60g caster sugar
90g butter
2 eggs (11⁄2 for the scones – mix
the other 1⁄2 with a drop of
milk for the egg wash)
100ml buttermilk
50g raisins or sultanas (optional)

Method

1. Preheat the oven to 160°C fan/180°C/ gas 4. Line a baking tray with parchment paper.
2. Sieve the flour and baking powder into a bowl. Add the sugar.
3. Cut the butter into cubes. Rub it into the flour mix between your fingers and thumbs until the mixture resembles crumbs.
4. Whisk 11⁄2 eggs and the buttermilk together. Make a well in the centre of your flour mix, pour in the buttermilk, and, using one hand, stir in a full circular movement from the centre to the outside of the bowl with your fingers. The dough should be softish, not too wet and sticky. Add the dried fruit if using. When it all comes together, turn it out onto a floured work surface. Wash and dry your hands.
5. Knead the dough very lightly, then flour your rolling pin and roll the dough out to the height of your cutter or slightly lower.
6. Dip your 5cm cutter in flour, then push it straight down on the dough, no twisting. Remove, turn over, and place the scone on the tray. Repeat, dipping the cutter in flour every time.
7. Brush the tops of the scones with the egg wash. Place in the freezer for 15 minutes to rest.
8. Bake for 20–22 minutes, until the scones are well risen and a pale golden-brown colour. Lift onto a wire rack to cool.

Minestrone soup

Serves 4

“Minestrone is such an aesthetically pleasing soup. I love using pappardelle for texture, but you could use almost any pasta. Just beware that some pastas, like orzo, can thicken the soup too much.”

You’ll need

1 medium white onion
3 cloves of garlic
1 stick of celery
2 carrots
2 tbsp olive oil
400g tinned chopped tomatoes
800–1000ml vegetable stock
1 large red or orange bell pepper
100g pappardelle pasta (I use De
Cecco)
1 tbsp balsamic vinegar
25g chopped fresh basil sea salt and cracked black pepper, to taste
1 tbsp grated Parmesan

Method

1. Peel and roughly chop your onion, and peel and mince your garlic. Wash and chop your celery into 1cm pieces. Peel and chop the carrots and pepper into 1cm pieces.
2. Heat the olive oil in a large saucepan, add your onion, celery and garlic, and cook until they begin to soften but not brown – keep the heat low. It should take 5–6 minutes. Stir occasionally.
3. Add the chopped tomatoes, and cook for 5 minutes, stirring occasionally. Add the carrots and 800ml of the vegetable stock. Bring back to the boil, then simmer for 15–20 minutes, or until the vegetables are cooked.
4. Add your diced pepper and pasta, cover and leave to simmer for about 6 minutes, or until the pasta is cooked. Add extra stock if it has thickened too much.
5. Remove from the heat, stir through the balsamic vinegar and sprinkle with chopped basil. Leave for 1 minute to allow the flavours to infuse, then season to taste with salt and pepper.
6. Spoon into bowls, sprinkle with some grated Parmesan and serve.

Photography by Christopher Heaney

The Foxford Cafe Cookbook is on sale now.