After HuffPost UK Lifestyle asked nicely, top chefs Phil Carnegie, Geoffrey Smeddle and Paul Heathcote prepared three stunning autumnal recipes for us.

From venison with olives that will wow your guests, to a chilled out one-pot tagine and fresh mushroom risotto, these seasonal recipes reminded our team why we love Autumn cooking.

So what's keeping you out of the kitchen? Tell us what you think of these recipes below.

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  • Lamb Shanks with Tomato and Rosemary

    Ingredients <br> 4 lamb shanks<br> 30ml vegetable oil<br> 3 tbsp olive oil<br> 1 large onion, diced<br> 4 garlic cloves, crushed<br> 250ml red wine<br> 2l chicken stock<br> 400g tin chopped tomato<br> 4 sprigs rosemary<br> 2 bay leaves<br> 150g unsalted butter, cold and diced<br> 1 tbsp caster sugar<br> 3 tbsp red wine vinegar<br> Salt<br> <br> Serves 4<br> <br> 1. Begin by preheating the oven to 200°C/Gas mark 6. Heat the vegetable oil in a large frying pan, season the lamb shanks with salt and carefully brown them all over and set aside. <br> 2. Heat the olive oil in a large casserole pot. Add the onion and garlic and gently sauté them until golden brown. <br> 3. Pour the red wine into the pan and bring to fast boil. Reduce the wine by two-thirds then add the tomatoes, rosemary, bay leaves and stock. Bring the liquid to to a simmer and then add the lamb shanks. <br> 4. Cut a cartouche (a large round of silicone paper) to fit tightly inside the pot on top of the lamb shanks. Once covered with the cartouche, place the casserole in the oven for two hours, checking the shanks from time to time to ensure they aren’t drying out. <br> 5. If the liquid seems to be drying up too quickly, simply top up with a little water. After two hours the meat should be tender and come away from the bone easily. <br> 6. Transfer the lamb shanks to a serving dish using a slotted spoon, leaving the cooking stock in pot. Bring to the boil, skimming off any fat. Leave it to reduce until thickened to a light sauce <br> 8. Whisk the cold butter into the sauce, then add sugar and red wine vinegar. Check and adjust the seasoning if necessary. <br> 9. Pour the sauce over the lamb shanks and serve with a couple of branches of rosemary and root vegetables – parsnips, carrots and potatoes are perfect.

  • Beef And Bacon Lasagne

    Ingredients <br> 200g lasagne pasta<br> 1 tbsp oil<br> 50g streaky bacon<br> 100g onion, chopped<br> 50g carrots, chopped<br> 50g celery, chopped<br> 200g beef mince<br> 50g tomato purée<br> 1 garlic clove, crushed<br> ¼ handful fresh marjoram<br> 100g mushrooms, sliced<br> 250ml bechamel sauce<br> 25g cheddar, grated<br> 1 pinch cornflour, dissolved in a tsp water<br> Water<br> Butter for greasing<br> Salt<br> Pepper<br> <br> Serves 4<br> <br> 1. Place the lasagne in a pan of salted water and gently simmer to cooking timings (as advised on pack). Once cooked, refresh the sheets in cold water and drain. <br> 2. Gently heat the oil in a thick-bottomed pan, add the bacon and fry for 2-3 minutes. <br> 3. Add the chopped onion, carrot, celery to the pan. Cover and cook for 5 minutes. <br> 4. Add the beef, turn up the heat and stir until the meat is lightly browned. <br> 5. Remove from the hob and mix in the tomato purée. <br> 6. Return to the heat and add the cornflour/water mix. <br> 7. Add the garlic, salt, pepper and marjoram and allow to simmer for 15 minutes. <br> 8. Mix in the mushrooms, bring back to the boil and cook for 2 minutes and then remove from the heat. <br> 9. Butter an ovenproof dish and cover the bottom with a layer of the meat sauce <br> 10. Add a layer of lasagne and cover with the meat sauce <br> 11. Add another layer of lasagne and cover with the remainder of the meat sauce, then cover with the béchamel sauce. <br> 12. Sprinkle the top with the grated cheddar cheese, cover the dish with a lid and place in an oven set to 190°C /gas mark 5 for approximately 20 minutes. <br> 13. Remove the lid, cook for a further 15 minutes and serve. <br>

  • Duck Ragu

    Ingredients <br> 2 Gressingham duck legs<br> ½ onion, finely sliced<br> 3 garlic cloves, thinly sliced<br> ¼ celery, chopped<br> 2 tbsp tomato purée<br> 250ml red wine<br> 1 dash dried oregano<br> 1 bunch thyme, picked<br> 1 400g tin chopped tomato<br> 120g fresh pasta<br> ½ bunch flat-leaf parsley, roughy chopped<br> 50g grated Parmesan<br> Olive oil<br> Salt<br> Pepper<br> <br> Serves 2<br> <br> 1. Lightly rub the duck legs with olive oil and season with salt and pepper. Place on a baking tray and cook at 180˚C/gas mark 4 for 40 minutes. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Remove the legs from the oven and leave to rest. <br> 2. Pick and cut the meat from the bone using two forks. Set to one side and lightly season, reserving the fat and skin. <br> 3. Place a sauce pan over a low heat. Add a little of the fat and sweat the onion, garlic and celery until soft. Add the tomato purée and cook for a further 2 minutes. <br> 4. Add the oregano, thyme and wine and turn up the heat. Reduce by half and then add the tomatoes and the reserved meat. Turn down the heat and leave to simmer for 15 minutes. <br> 5. Meanwhile, in a large pot, cook the pasta in well-salted, boiling water until al-dente. Toss the hot pasta with the ragu. <br> 6. To serve, divide the duck ragu into 2 serving bowls and top with grated parmesan, chopped parsley and the reserved duck skin. Serve immediately.

  • Mushroom Risotto Parmesan Truffle Oil

    Ingredients <br> 100g unsalted butter<br> 500g assorted fresh mushrooms, roughly cut in similar-sized pieces<br> 1 shallot, chopped<br> 1 garlic clove, chopped<br> 250g Arborio risotto rice<br> 100ml white wine<br> 750ml vegetable stock, plus more if needed<br> Olive oil<br> 50g grated Parmesan<br> Truffle oil<br> Serves 6 <br> 1. Start by heating 50g of the butter in a saucepan and frying the mushrooms until light brown. Add the shallot and garlic and cook until soft for a further 30 seconds. <br> 2. Stir in the rice and cook until slightly translucent. <br> 3. Pour in the 100ml white wine and stir well. <br> 4. Add the vegetable stock one ladel at a time, stirring constantly until all is absorbed and the rice is creamy and cooked. If the rice is still undercooked add a touch more stock. <br> 5. Season with salt and freshly ground pepper. Add a few drops of olive oil and the remaining butter. Stir in the Parmesan and truffle oil and serve. <br> Mushroom risotto recipe courtesy of <a href=""></a>

  • Lamb Tagine

    Ingredients <br> 16 dried apricots, halved<br> 2 tbsp raisins<br> 350ml white wine<br> 700g shoulder lamb, diced<br> 1 large onion, finely diced<br> 1 red chilli, sliced<br> 3 garlic cloves, peeled and finely chopped<br> 4 cloves<br> 2 star anise<br> 1 cinnamon stick<br> 1 red pepper, peeled and sliced into strips<br> 1 tbsp tomato paste<br> 1 pinch saffron<br> 400g tin chopped tomatoes<br> 570ml lamb stock<br> 150g cooked chickpeas<br> 1 tbsp clear honey<br> 1 tbsp chopped coriander<br> 1 tbsp chopped parsley<br> Olive oil<br> Salt<br> Freshly ground black pepper<br> <br> Serves 4<br> <br> 1. Soak the apricots and raisins in the white wine for at least an hour before beginning to cook.<br> <br> 2. Place a wide casserole pan over a medium-high heat and add enough olive oil to generously coat the bottom of the pan.<br> <br> 3. Season diced lamb well with salt and pepper and fry in the pan in batches, browning it all over. 4. Remove the meat with a slotted spoon once it is browned and set aside. Preheat the oven to 150°C/Gas mark 2.<br> <br> 5. After removing the lamb reduce the heat slightly, add a couple more tablespoons of the oil to the pan and fry the onion, chilli and garlic until soft but not too coloured. Add the cloves, star anise and cinnamon stick, then season with the black pepper.<br> <br> 6. Fry for a further 3-5 minutes then add the tomato paste and stir for another 2 minutes. Next add the saffron, apricots, raisins and wine. <br> 7. Let the wine come to the boil before adding the tinned tomatoes. <br> 8. Add the meat back to the pot along with the stock. Bring to the boil, reduce to a simmer, cover with a lid and then place in the oven for 2-3 hours. <br> 9. Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot with rice. <br> Lamb tagine recipe courtesy of <a href="">Great British Chefs</a>.

  • Venison Loin With A Black Olive Crust, Salsify And Parsnip

    Ingredients <br> 4 120g vension loins<br> 1 salsify root, peeled and cut into 3cm lengths<br> 1 parsnip, halved lengthways, core removed and cut into 4<br> Rapeseed oil<br> 100g clarified butter<br> 125g butter<br> <br> Black olive crust<br> 1 tbsp sugar<br> 25g walnuts, finely crushed<br> 25g pine nuts, finely crushed<br> 25g black olives, finely chopped<br> 2 tbsp rosemary leaves, finely chopped<br> 3 juniper berries, finely chopped<br> <br> Venison jus<br> 2 carrots<br> 1 bouquet garni<br> 2.5l chicken stock<br> 1 onion<br> 50ml olive oil<br> 2 garlic cloves<br> 250ml red wine<br> 1 celery stick<br> 1 leek<br> 4 venison bones<br> <br> To plate<br> 1 handful Brussels sprout leaves<br> 1 handful baby onions<br> <br> Serves 4<br> <br> 1. Start with the jus. Heat the olive oil in a large pan over a medium heat. Add the venison bones and fry for 4-5 minutes, or until browned all over. Add the onion, carrots, celery and leek and fry for 3-4 minutes, or until golden-brown <br> 2. Add the garlic, bouquet garni, wine and stock, stir well and bring to the boil. Skim off any foam that rises to the surface using a skimmer and reduce the heat to a simmer. Simmer over a low to medium heat for four hours, skimming off the foam from time to time. <br> 3. Once it has finished simmering strain the stock into a large clean pan and boil until reduced to a syrupy consistency. Set aside until needed. <br> 4. Preheat your grill. First, make the crust. Caramelise the sugar over a medium heat, making sure not to burn it. Add the walnuts and pine nuts, stir well, then add the olives, rosemary leaves and juniper berries. Roll out the mixture between 2 pieces of silicon paper to about 5mm thick and allow to cool. <br> 5. Put the salsify and parsnips into two roasting tins. Pan roast on top of the stove in 2 tablespoons rapeseed oil, cooking until golden brown and soft. <br> 6. Heat the clarified butter in a warm pan. Season the venison and seal the meat, before adding the butter and gently poach for about 6-8 minutes. <br> 7. Take the venison out of the butter and top with the olive crust, making sure it is evenly spread. Place under a very hot grill for about 2 minutes. <br> 8. Place the warm parsnips and salsify onto the plate. Slice the venison and place the slices on top of the vegetables. Quickly blanch the baby onions and the Brussels sprout leaves in salted water. Garnish the plate with some venison jus, the Brussels sprout leaves and baby onions. <br> Recipe courtesy of <a href="">Great British Chefs</a>.

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