As the days get shorter and the air turns crisp, it’s time to swap your summer favourites for cosy, comforting flavours. From warming soups to hearty bakes, our autumn recipes have all the seasonal inspiration you need to embrace the flavours of fall.
Kicking off the collection is Bang Bang Chicken Curry Bon Bon, served with coriander, baby gem lettuce salad, and a hot curry yoghurt dressing — crafted by Paul Watters, Executive Chef and Ravish Mag columnist. A perfect start to a season of bold, comforting flavours.
Ingredients – Chicken Bon Bons:
- 500g chicken mince (or finely chopped chicken breast/thigh)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 thumb-sized piece ginger, grated
- 1–2 fresh red chilies, finely chopped (adjust to taste)
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp fresh coriander leaves, chopped
- 2 tbsp breadcrumbs (or panko)
- 1 tbsp plain flour
- 1 egg, beaten
- 1 tbsp soy sauce
- 1 tbsp oil (for frying)
- Pinch of salt & black pepper
Method – Chicken Bon Bons:
- In a large bowl, combine chicken, onion, garlic, ginger, chilies, curry powder, turmeric, cumin, paprika, coriander, breadcrumbs, flour, soy sauce, and egg. Season with salt and pepper.
- Shape the mixture into small “bon bon” balls, roughly the size of a golf ball.
- Heat oil in a pan over medium heat and fry the bon bons until golden on all sides, about 8–10 minutes. Alternatively, bake in a preheated oven at 200°C for 18–20 minutes until cooked through.
Baby Gem Lettuce Salad with Curry Yogurt Dressing
Salad Ingredients:
- 2 heads baby gem lettuce, torn into leaves
- ½ cucumber, thinly sliced
- 6 radishes, thinly sliced
- 1 red onion, cut into thin rings
- 2 tomatoes, cut into wedges (or use mixed heritage tomatoes)
- Handful of fresh coriander & mint leaves
- Optional: pickled onions, fresh chili slices, toasted cashews or peanuts
Curry Yogurt Dressing Ingredients:
- 200g Greek yogurt (or thick natural yogurt)
- 1 tbsp mayonnaise (optional, for extra creaminess)
- 1 tbsp curry powder (mild or hot to taste)
- ½ tsp turmeric
- Juice of ½ lime or lemon
- 1 tsp honey or sugar
- Pinch of chili flakes or cayenne (optional)
- Salt & black pepper to taste
Dressing Method:
- In a small bowl, whisk together yogurt, mayonnaise (if using), curry powder, turmeric, lime juice, and honey.
- Season with salt, pepper, and chili flakes if using. Chill until ready to serve.
To Serve:
- Arrange the baby gem lettuce salad on a platter with cucumber, radish, onion, tomato, and fresh herbs.
- Place the hot chicken bon bons on top.
- Drizzle generously with curry yogurt dressing and garnish with extra chili slices, coriander leaves, and a light dusting of paprika or chili powder.
- Serve with lime wedges on the side and enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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