Recipe of the day: Three tasty autumn meals with wine pairing suggestions

Prepare the meatballs:

1. Place the breadcrumbs and milk in a large mixing bowl and stir to moisten all over.
2. Add the mince, onion, garlic, egg, parsley and parmesan, season generously with salt and pepper.
3. Mix with a spoon/spatula until just incorporated, then gently shape into large balls using a serving spoon and clean hands (+/- 10 large or 14 medium).
4. Arrange the meatballs in a casserole dish and set aside while you make the sauce. In the meantime, preheat the oven to 200° C.

Prepare the sauce:

1. In a medium saucepan, heat the oil and fry the garlic over medium heat for a minute, then add the passata, wine, sugar and season with salt and pepper. Stir, then bring to a simmer.
2. Cook over low heat for 5 minutes, then pour all over the prepared meatballs and bake at 200° C for 40-45 minutes.
3. Remove from the oven and serve hot with freshly cooked pasta, topped with grated parmesan and fresh basil.

1. In a large deep pan (at least 30cm) over medium heat, add the oil and fry the onion, red pepper and chorizo together until the onion is soft and translucent.
2. Add the paprika and fry for another minute. Pour the rice evenly over the surface of the pan, then add 3 cups of the stock and bring to a simmer.
3. Add and spread the chicken chunks and cook for about 10 minutes or until most (but not all) of the liquid has been absorbed (don’t stir). Add a little more stock, then arrange the prawn tails and peas over the surface. Turn the heat down to low, cover the pan with a lid or with foil, and cook for another 3-4 minutes until the prawns are done, the rice is al dente, and most of the liquid has been absorbed. You can have some darkened toasty rice at the bottom – it is a highly prized part of a successful paella.
4. Season with salt and pepper and remove from the heat. Serve hot topped with fresh parsley and a few lemon wedges.

1. In a wide heavy-based pot (about 26cm), heat the butter and oil, then fry the mushrooms until golden brown and season with salt and pepper.
2. Remove from the pan and set aside, then turn down the heat to medium-low and add the onions, frying until soft and translucent but not brown.
3. Add the garlic and thyme and fry for another 30 seconds, then add the rice. Stir, toasting the rice for about 3-4 minutes until lightly brown, then add the wine and stir to loosen any sticky bits on the bottom.
4. Reduce until the liquid has almost been absorbed completely, then add ¾ of the fried mushrooms back to the pot as well as the stock, ladle by ladle, stirring in-between and only adding more once the previous liquid has almost been absorbed. Continue until the rice is al dente (tender with a slight bite in the centre – it will take about 10-12 minutes), then add the spinach, cream and half the parmesan and stir.
5. Cook for 1-2 minutes, then remove from the heat and season with salt and pepper. Cover and let it stand for a few minutes before ladling into bowls, serving hot with some of the remaining mushrooms on top and more parmesan cheese.