September Suppers: Easy Meals for Cooler Evenings

As September arrives, the days may still have a touch of summer warmth, but cooler evenings are a gentle reminder that autumn is on its way. It’s the perfect time to start bringing a little more comfort into your weekday cooking, without saying goodbye to fresh, colourful ingredients.

September suppers are all about that balance: seasonal vegetables, plenty of flavour and warming dishes that are satisfying without feeling too heavy.

We’ve put together three easy recipes that are ideal for busy weeknights, from harissa salmon packed with roasted vegetables to a crispy gnocchi skillet the whole family can enjoy.

One-Pan Harissa Salmon with Roasted Vegetables

Harissa is a brilliant way to add warmth and depth to salmon without making the dish feel too rich. Paired with sweet roasted peppers, courgette, red onion and juicy cherry tomatoes, this colourful one-pan dinner is packed with flavour.

Best of all, everything cooks together in one pan, making it an easy choice for a midweek meal.

Serves 4
Prep time: 10 minutes
Cooking time: 25–30 minutes

Ingredients

• 4 salmon fillets, skin removed
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 2 red peppers, deseeded and sliced
• 1 courgette, sliced
• 1 red onion, cut into wedges
• 250g cherry tomatoes
• 2 garlic cloves, finely chopped
• 1 lemon
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• A small handful of fresh parsley or coriander, chopped

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Add the peppers, courgette, red onion and cherry tomatoes to a large roasting pan. Add the garlic, oregano and olive oil, then season with salt and freshly ground black pepper. Toss everything together.
3. Roast the vegetables for 15 minutes, giving the pan a shake halfway through.
4. Meanwhile, spread the harissa paste evenly over the top of each salmon fillet.
5. Remove the pan from the oven and nestle the salmon fillets amongst the vegetables.
6. Return to the oven and cook for a further 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Squeeze over the juice of half a lemon and scatter with fresh parsley or coriander.
8. Cut the remaining lemon half into wedges and serve alongside the salmon.

Serving suggestion: Serve with couscous, crusty bread or simply enjoy the roasted vegetables and salmon on their own for a lighter supper.

Sausage, Gnocchi & Roasted Vegetable Skillet

For those evenings when you want something hearty and satisfying without spending hours in the kitchen, this sausage and gnocchi skillet is just the thing.

Crispy golden gnocchi, juicy sausages and roasted vegetables come together in one pan, with fresh herbs and Parmesan adding the finishing touch. It’s a comforting family dinner that’s simple enough for a busy weekday.

Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients

• 6 pork sausages
• 500g fresh gnocchi
• 1 tbsp olive oil
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 courgette, sliced
• 250g cherry tomatoes
• 1 red onion, cut into wedges
• 2 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 tsp dried Italian herbs
• 40g Parmesan, finely grated
• Salt and freshly ground black pepper
• A small handful of fresh basil or parsley

Method

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Remove the sausages from their skins and break them into bite-sized pieces.
3. Heat the olive oil in a large ovenproof non-stick skillet over a medium-high heat. Add the sausage pieces and cook for 5–6 minutes, turning occasionally, until browned.
4. Add the gnocchi and cook for 3–4 minutes, stirring regularly, until it starts to become golden and crispy.
5. Add the peppers, courgette, red onion and cherry tomatoes. Stir through the garlic, oregano and Italian herbs, then season with salt and pepper.
6. Transfer the skillet to the oven and roast for 15–18 minutes, or until the vegetables are tender and the gnocchi is golden.
7. Remove from the oven and scatter over the Parmesan and fresh herbs.
8. Serve straight from the skillet while everything is warm and golden.
9. Serving suggestion: Add a simple green salad on the side for a fresh contrast to the warm, roasted vegetables.

Creamy Mushroom & Spinach Pasta

When the evenings start to feel cooler, a bowl of creamy pasta is hard to beat. This simple mushroom and spinach pasta combines earthy mushrooms, garlic and fresh spinach with a light Parmesan sauce for a comforting dinner that can be on the table in around 30 minutes.

Serves 4
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients

• 300g dried pasta
• 1 tbsp olive oil
• 300g chestnut mushrooms, sliced
• 2 garlic cloves, finely chopped
• 1 small onion, finely diced
• 150ml vegetable stock
• 150ml single cream
• 75g Parmesan, finely grated
• 100g baby spinach
• 1 tsp dried thyme
• Salt and freshly ground black pepper
• A small handful of fresh parsley, chopped

Method

1. Cook the pasta according to the packet instructions until al dente. Reserve around 100ml of the pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large non-stick frying pan over a medium-high heat.
3. Add the mushrooms and cook for 5–6 minutes until golden and any excess moisture has evaporated.
4. Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and thyme and cook for another minute.
5. Pour in the vegetable stock and simmer for 2 minutes.
6. Reduce the heat and stir in the cream and Parmesan. Cook gently until the sauce begins to thicken.
7. Add the spinach and stir until just wilted.
8. Add the cooked pasta and toss everything together. If the sauce is too thick, add a splash of the reserved pasta water until you reach your preferred consistency.
9. Season with salt and freshly ground black pepper, scatter over the parsley and serve.

Serving suggestion: Finish with a little extra Parmesan and freshly cracked black pepper.

Make September Suppers Simple

September is a great month for finding a balance between the fresh flavours of summer and the comforting dishes of autumn. Roasted vegetables, seasonal produce and warming spices can turn simple ingredients into satisfying dinners without making them feel too heavy.

These three recipes are designed with busy weeknights in mind, using straightforward ingredients and simple cooking methods to get dinner on the table with less fuss.

So, as the evenings start to get cooler, reach for your favourite Circulon pan and make the most of September cooking.