Inspired by Clarissa

As the seasons shift and we move into the cooler months, it becomes more important than ever to nourish our bodies with foods that provide warmth, comfort, and the essential nutrients to support long-term health.

I am Clarissa Lenherr, a registered nutritionist who has spent nearly a decade helping people optimise their health through food and lifestyle. I have a particular passion for supporting healthy ageing, gut health, and the role nutrition plays in maintaining energy, resilience, and vitality as we grow older.

Working with the Audley Group, I have created three new autumn dishes that not only celebrate seasonal ingredients but are also designed to provide residents with key vitamins, minerals, and nutrients to support them moving into winter.

Here is a closer look at the new additions to the menu.

Warm Sweet Potato, Butternut Squash, Quinoa and Kale Salad with Dressing

This colourful, hearty salad celebrates the best of seasonal produce. Sweet potato and butternut squash bring natural sweetness and are rich in beta-carotene, a powerful antioxidant that the body converts to vitamin A, supporting immune function and eye health. Quinoa provides a plant-based source of protein and fibre, while kale offers a wealth of vitamin K, calcium, and magnesium which are essential for bone health as we age. The light dressing ties everything together, creating a warm, satisfying dish that proves salads are not just for summer. This dish is naturally gluten free and vegan, making it suitable for many dietary requirements.

Mediterranean Cod with Red Pepper Sauce, Kale, and Green Lentils

Bringing together vibrant Mediterranean flavours, this cod dish is as colourful and satisfying as it is nutrient-rich. Cod provides a lean, high-quality protein that supports muscle strength and repair, while also delivering minerals such as iodine and selenium for thyroid and immune health. The red pepper sauce is packed with vitamin C and antioxidants that help to protect against cell damage and support collagen production (think your skin and joints!). Served alongside kale and green lentils, the dish is full of fibre, plant-based protein, iron, and folate, making it a balanced and nourishing option to support energy, heart health, and healthy ageing.

Healthy brownie with blueberries and walnuts

Healthy Chocolate Brownie with Blueberries and Walnuts

Yes, a brownie can be both indulgent and nourishing, plus who doesn’t love chocolate!

This recipe swaps in natural ingredients like apple sauce and olive oil for a lighter texture, while ground almonds add protein, vitamin E, and healthy fats. Cocoa powder and dark chocolate provide flavonoids that support brain and heart health, and walnuts add crunch as well as omega-3 fatty acids. Served with blueberries which bring a burst of anthocyanins, plant compounds linked to memory and cognitive support, making this sweet treat a smart way to enjoy dessert while still looking after long-term wellbeing.

Each of these dishes has been thoughtfully designed to provide both pleasure and purpose, helping to nourish the body with the key nutrients needed during autumn and the colder months ahead. From supporting bone strength and brain health to keeping the immune system resilient, these meals are a delicious way to embrace the season while looking after your health.

Look out for the items highlighted on your new Autumn menu and I hope you enjoy!

Clarissa LenHerr

Available Monday to Saturday. Please check your local restaurant for availability and opening times (for more recipes, visit this story by Audley Restaurants).

STARTERS

Olives or Bread and olive oil
Soup of the day with sourdough bread (GF*, N, V) 378k/cal
Classic smoked salmon with shallot, capers and gherkins, soft egg & croutes (GF*, N) 218k/cal
Breaded chicken strips served with sweet chilli mayonnaise dip 598k/cal
Wild chestnut mushroom fricassee with puff pastry, Jerusalem artichoke puree and mustard cress (GF*, VE) 413k/cal

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MAINS

Beer battered haddock and chips with peas and tartar sauce 1182k/cal (small)/1287k/cal (regular)

8oz Sirloin steak served with triple cooked chips, field mushroom, roast tomato and watercress 957k/cal
Add Peppercorn or Diane Sauce

Confit chicken leg slow cooked with mash potatoes, glazed carrots, kale and a bourguignon jus 931k/cal

Slow braised feather blade of beef cooked in Guinness, with colcannon mash, beef dripping carrots, and a rich pan jus 601k/cal

Red mullet with courgette and watercress risotto, topped with pistachio and black olive crumb (N) 661k/cal

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HEALTHY

Caramelised endive with blue cheese and apple served with celery, walnuts and finished with a sultana and apple dressing (N, V) 381k/cal

Charred courgette and mushroom with quinoa, edamame, topped with toasted seeds and a lemon-tahini drizzle (VE)
Regular 1044k/cal/ Small 732k/cal

Mediterranean tagliatelle sun-blushed cherry tomatoes, roasted aubergine, basil and cabbage pesto with saffron oil (N, VE*)
Regular 911k/cal/Small 725k/cal

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INSPIRED BY CLARISSA

Inspired by nutritionist Clarissa Lenherr, these dishes celebrate seasonal ingredients with added health benefits – explore more in her blog.

Autumn salad
Roasted sweet potato and butternut squash with quinoa and kale, served with a light dressing (VE)
Regular 426k/cal /Small 213k/cal

Mediterranean cod
served with braised green lentils, a rich red pepper sauce and crispy kale 498k/cal

Chocolate and walnut brownie
served with Greek yogurt (GF, N, V) 490k/cal

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SIDES

House salad served with French dressing (V) 61k/cal
Seasonal vegetables (GF, V) 75k/cal
Triple cooked chips 398k/cal
Bistro fries 387k/cal

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