Autumn Sunday Lunch: What to Cook & How to Serve It

There’s something about an autumn Sunday lunch that feels especially comforting. Cooler weather, darker afternoons and seasonal ingredients make this the perfect time to gather around the table for a relaxed roast, hearty side dishes and a warming dessert.

Whether you’re cooking for family, hosting friends or simply want to make Sunday feel a little more special, an autumn lunch doesn’t need to be complicated. With the right combination of seasonal flavours, simple presentation and a few make-ahead dishes, you can create a meal that feels generous without spending the whole day in the kitchen.

 

What Makes the Perfect Autumn Sunday Lunch?

The best autumn Sunday lunches are warm, seasonal and comforting. Think roasted vegetables, crisp potatoes, rich sauces and ingredients such as squash, apples, pears, mushrooms and herbs.

A good Sunday lunch usually includes:

• A roast or hearty vegetarian centrepiece
• Crispy roast potatoes
• Two or three seasonal vegetable sides
• A rich gravy or sauce
• A simple starter, if you want one
• A warm autumn dessert

You don’t need to serve everything at once. A generous main course followed by a classic pudding is often more than enough.

Autumn Sunday Lunch Menu Idea

If you want an easy place to start, try this classic seasonal menu:

Starter: Roasted butternut squash soup
Main: Herb roast chicken
Sides: Crispy roast potatoes, honey-roasted carrots and parsnips, seasonal greens
Sauce: Homemade chicken gravy
Dessert: Apple and blackberry crumble with custard

It’s comforting, familiar and ideal for a relaxed autumn gathering.

Starter: Roasted Butternut Squash Soup

A smooth butternut squash soup is a great way to begin an autumn Sunday lunch because it can be prepared ahead of time and reheated just before serving.

Ingredients

• 1 medium butternut squash, peeled and chopped
• 1 onion, roughly chopped
• 2 garlic cloves
• 750ml vegetable or chicken stock
• 1 tbsp olive oil
• ½ tsp ground nutmeg
• Salt and black pepper
• A splash of cream, optional

Method

1. Preheat the oven to 200°C.
2. Place the squash, onion and garlic on a baking tray.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 30-35 minutes until tender and lightly caramelised.
5. Transfer the vegetables to a saucepan with the stock and nutmeg.
6. Simmer for 5 minutes, then blend until smooth.
7. Stir through a splash of cream if you prefer a richer soup.

How to Serve It

Serve in small bowls rather than large portions so guests still have room for the main course. Finish with a drizzle of cream, cracked black pepper or a few toasted pumpkin seeds.

Main: Herb Roast Chicken

A roast chicken Sunday lunch is difficult to beat. It’s simple, comforting and works beautifully with autumn vegetables and homemade gravy.

Ingredients

• 1 whole chicken, approximately 1.8kg
• 50g softened butter
• 2 garlic cloves, crushed
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 1 lemon
• Salt and black pepper
• 1 onion, halved

Method

1. Preheat the oven to 190°C fan.
2. Mix the butter with the garlic, rosemary and thyme.
3. Gently loosen the skin over the chicken breast and spread some of the herb butter underneath.
4. Rub the remaining butter over the outside of the chicken.
5. Season generously with salt and black pepper.
6. Place the lemon and onion inside the cavity.
7. Roast according to the weight of your chicken, until thoroughly cooked and the juices run clear.
8. Allow the chicken to rest for 15-20 minutes before carving.

How to Serve It

Carve the chicken before bringing it to the table if you want a relaxed, family-style meal. Alternatively, present the whole roast chicken on a platter surrounded by herbs for a more traditional Sunday lunch centrepiece.

Side Dish: Crispy Roast Potatoes

No autumn roast dinner is complete without crispy roast potatoes.

Ingredients

• 1.2kg floury potatoes
• 3 tbsp vegetable oil, goose fat or olive oil
• 1 tbsp plain flour
• Salt

Method

1. Peel and cut the potatoes into evenly sized pieces.
2. Parboil for 8-10 minutes.
3. Drain well, then shake them gently in the saucepan to roughen the edges.
4. Sprinkle with plain flour and a pinch of salt.
5. Heat the oil or fat in a roasting tray.
6. Carefully add the potatoes and turn to coat.
7. Roast at 200°C for around 45-55 minutes, turning once or twice, until deeply golden and crisp.

Serving Tip

Serve roast potatoes in a warmed bowl or large serving dish so they stay hot and crisp for longer.

Side Dish: Honey-Roasted Carrots and Parsnips

Carrots and parsnips are ideal for an autumn roast dinner because their natural sweetness intensifies in the oven.

Ingredients

• 4 carrots
• 4 parsnips
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp wholegrain mustard
• A few sprigs of thyme
• Salt and black pepper

Method

1. Peel and cut the carrots and parsnips into similar-sized pieces.
2. Toss with the olive oil, honey, mustard and thyme.
3. Season with salt and pepper.
4. Roast at 200°C for 35-40 minutes until golden and caramelised.

How to Serve Them

Arrange them on a shallow platter rather than a deep bowl so the caramelised edges remain visible. Add a few fresh thyme leaves just before serving.

Side Dish: Seasonal Greens

A simple green vegetable balances the richness of the roast.

Good autumn options include:

• Savoy cabbage
• Kale
• Tender stem broccoli
• Green beans
• Brussels sprouts later in the season

For an easy side dish, sauté halved brussels sprouts with butter, salt and pepper and a small squeeze of lemon.

Homemade Sunday Roast Gravy

A good gravy ties the whole autumn Sunday lunch together.

Ingredients

• Roasting juices from the chicken
• 1 tbsp plain flour
• 500ml chicken stock
• 1 tsp Worcestershire sauce, optional
• Salt and black pepper

Method

1. Remove excess fat from the roasting tray, leaving the flavourful juices behind.
2. Place the tray over a low heat.
3. Stir in the flour and cook for 1 minute.
4. Gradually add the stock while whisking.
5. Add Worcestershire sauce if using.
6. Simmer until thickened.
7. Season to taste and strain before serving if you prefer a smooth gravy.

Serve the gravy in a warmed jug so guests can help themselves.

Vegetarian Autumn Sunday Lunch Ideas

An autumn Sunday lunch doesn’t have to centre around meat. Seasonal vegetables work particularly well in comforting vegetarian dishes.

Good options include:

• Mushroom and chestnut Wellington
• Butternut squash and sage tart
• Lentil and vegetable pie
• Stuffed roasted squash
• Cauliflower cheese as a main dish
• Mushroom, spinach and blue cheese pie

A mushroom and chestnut Wellington is especially good for entertaining because it feels festive and works well with traditional roast potatoes, vegetables and gravy.