St. Martin’s Day often brings duck, red cabbage and mlinci, a traditional flatbread side dish, to the table. But you can enjoy autumn flavours without spending hours cooking. Here are seven simple dinners for two, from chicken with apple to duck breast, with cabbage, grapes and chestnuts along the way.
Dinner ideas · A meal plan for two
Each recipe is explained step by step and is suitable for cooks with limited kitchen experience. Where ready-cooked red cabbage or chestnuts are needed, this is clearly stated.
Recipe 1 · 30 minutes · Serves two
Chicken Strips in Apple and Mustard Sauce with Mashed Potatoes
Apple adds a gentle sweetness to the sauce, while mustard keeps the flavour balanced. Prepare the chicken and sauce in one pan while the potatoes cook.
Prep: 10 minutes · Cooking: about 20 minutes · Difficulty: 2/5
Equipment: saucepan, colander, wide frying pan, chopping board and knife.
Ingredients for two
- 300 g chicken breast
- 500 g potatoes
- 1 small onion
- 1 medium apple
- 1 tbsp oil
- 120 ml water or chicken stock
- 100 ml cooking cream
- 1 tsp wholegrain mustard
- 15 g butter
- 2–3 tbsp milk
- salt and pepper to taste
- optional: chopped parsley
Method
- Peel the potatoes, cut them into small pieces and place in a saucepan. Add enough water to cover, season lightly with salt and cook for 15–20 minutes, or until easily pierced with a fork.
- Cut the chicken into strips, finely chop the onion and cut the unpeeled apple into small cubes.
- Heat the oil in a frying pan. Add the chicken, season with salt and pepper and cook for about 8–10 minutes, turning, until fully cooked in the centre. Transfer to a plate.
- Add the onion to the same pan and cook for 2 minutes. Add the apple and cook for another 2 minutes. Pour in the water or stock, cream and mustard, then stir.
- Simmer the sauce gently for 3–4 minutes. Return the chicken to the pan and heat in the sauce for another minute or two.
- Drain the cooked potatoes, add the butter and milk and mash. Serve with the chicken and sauce.
Tip: If the sauce is too thick, add a tablespoon or two of water. If the apple is very sweet, add a little more mustard.
Recipe 2 · about 30 minutes · Serves two
Creamy Pasta with Red Cabbage, Apple and Walnuts
Quick pasta with autumn ingredients that can also be made without meat. The red cabbage softens as it braises briefly, while apple and walnuts add freshness and crunch.
Prep: 10 minutes · Cooking: 18–20 minutes · Difficulty: 1/5
Equipment: saucepan, colander, wide frying pan, chopping board and knife.
Ingredients for two
- 180 g penne
- 250 g red cabbage
- 1 small apple
- 1 small onion
- 1 tbsp oil
- 100 ml cooking cream
- 50 ml water
- 30 g walnut kernels
- 20 g grated Parmesan or another hard cheese
- salt and pepper to taste
Method
- Cook the pasta according to the packet instructions. Before draining, reserve about 100 ml of the cooking water.
- Slice the cabbage into thin strips, chop the onion and cut the unpeeled apple into small cubes. Roughly chop the walnuts.
- Heat the oil in a frying pan and cook the onion for 2 minutes. Add the cabbage, water, salt and pepper. Cover and braise for 8–10 minutes, stirring once or twice.
- Add the apple and cream and cook for another 3 minutes. If the sauce is too thick, add a little of the reserved pasta water.
- Add the drained pasta and half the cheese to the pan. Mix well. Sprinkle with the walnuts and remaining cheese.
Tip: Slice the red cabbage as thinly as possible so it softens quickly. For a sharper flavour, add a teaspoon of apple cider vinegar.
Recipe 3 · about 35 minutes · Serves two
St. Martin’s Duck Breast with Red Cabbage and Potato Gnocchi
A festive dinner you can prepare without setting aside the whole day. Use ready-cooked red cabbage from a jar or vacuum pack, then sear the duck breasts in a pan and finish them in the oven.
Prep: 10 minutes · Cooking: about 25 minutes · Difficulty: 3/5
Equipment: frying pan, small saucepan or frying pan for the gnocchi, chopping board, knife and kitchen thermometer.
Ingredients for two
- 2 skin-on duck breasts (about 350–400 g in total)
- 400 g potato gnocchi
- 300 g cooked red cabbage
- 1 small apple
- 1 tsp oil
- 2 tbsp butter
- 2 tbsp water
- salt and pepper to taste
Method
- Preheat the oven to 180 °C. Use a sharp knife to score a shallow criss-cross pattern in the duck skin. Cut only through the skin and fat, not into the meat. Season both sides of the breasts with salt and pepper.
- Place the duck breasts skin-side down in a cold frying pan. Set over a medium heat and cook for 7–9 minutes so the fat renders slowly and the skin browns. Carefully pour the excess fat into a cup.
- Turn the breasts over and cook for 2 minutes on the other side. Transfer to a baking dish or ovenproof pan and roast for another 8–12 minutes. Adjust the time to the thickness of the meat; a thermometer in the thickest part should read 74 °C. Rest the meat for 5 minutes after cooking, then slice.
- Meanwhile, peel the apple and cut it into small cubes. Heat the butter in another pan, add the apple and cook for 2 minutes. Add the red cabbage and water, cover and heat for 8–10 minutes, stirring occasionally.
- Boil the gnocchi according to the packet instructions, or pan-fry them in butter as directed by the manufacturer. Serve with the cabbage and sliced duck breasts.
Tip: If you buy raw red cabbage, cook it in advance for this quick version, or use ready-braised cabbage. Raw cabbage needs a much longer braising time.
Recipe 4 · about 30 minutes · Serves two
One-Pan Sausages with White Beans and Cabbage
A simple, filling dinner with ingredients that suit the St. Martin’s season. Tinned beans shorten the preparation, while the cabbage softens right in the pan.
Prep: 10 minutes · Cooking: 20 minutes · Difficulty: 1/5
Equipment: wide, deep frying pan with a lid, chopping board and knife.
Ingredients for two
- 2 fresh pork sausages (about 240 g)
- 240 g cooked white beans (one 400 g tin)
- 250 g white cabbage or savoy cabbage
- 1 small onion
- 1 tbsp oil
- 100 ml water or vegetable stock
- 1 tsp sweet paprika
- salt and pepper to taste
- optional: bread to serve
Method
- Slice the cabbage into thin strips, chop the onion and cut the sausages into rounds.
- Heat the oil in a frying pan and cook the sausage rounds for 5–6 minutes until browned and thoroughly cooked, turning several times. Transfer to a plate.
- Add the onion to the same pan and cook for 2 minutes. Add the cabbage, paprika and water or stock. Cover and braise for about 10 minutes, until the cabbage softens.
- Add the tin of beans with its liquid and the sausages. Stir gently and cook uncovered for another 4–5 minutes, until everything is heated through. Taste and add salt and pepper if needed.
- Serve on its own or with a slice of bread.
Tip: The sausages must be fully cooked before serving. Cooking time can vary depending on their thickness and type.
Recipe 5 · about 30 minutes · Serves two
Chicken Risotto with Grapes and Cheese
Grapes give this risotto a gentle sweet-tart flavour that fits the St. Martin’s season. Add the stock gradually so the rice cooks evenly and stays creamy.
Prep: 10 minutes · Cooking: 20 minutes · Difficulty: 2/5
Equipment: wide, deep frying pan, ladle, chopping board and knife.
Ingredients for two
- 160 g risotto rice
- 250 g chicken breast
- 150 g seedless grapes
- 1 small onion
- 650 ml hot chicken or vegetable stock
- 1 tbsp oil
- 20 g butter
- 30 g grated Parmesan
- salt and pepper to taste
Method
- Cut the chicken into small cubes, finely chop the onion and halve the grapes.
- Heat the oil in a frying pan. Add the chicken, season with salt and pepper and cook for about 8–10 minutes until fully cooked. Transfer to a plate.
- Add the onion to the same pan and cook for 2 minutes. Add the rice and stir for another minute.
- Add a ladleful of hot stock. Stir until the rice has absorbed most of the liquid, then add another ladleful. Repeat for about 16–18 minutes, until the rice is tender but still firm. You may not need all the stock.
- During the final 4 minutes of cooking, add the grapes and cooked chicken. Once the rice is cooked, remove the pan from the heat, stir in the butter and Parmesan and add salt if needed.
Tip: Keep the stock hot to help the rice cook more evenly. If the risotto is too thick before serving, stir in a little more hot water or stock.
Recipe 6 · about 30 minutes · Serves two
Turkey Strips in Chestnut Sauce with Quick Polenta
Cooked chestnuts turn a simple cream sauce into an autumn dinner. Use chestnuts that are already cooked and peeled, and prepare the polenta just before serving.
Prep: 10 minutes · Cooking: about 20 minutes · Difficulty: 2/5
Equipment: wide frying pan, small saucepan, chopping board and knife.
Ingredients for two
- 300 g turkey breast
- 120 g cooked, peeled chestnuts
- 1 small onion
- 1 tbsp oil
- 100 ml water or stock
- 120 ml cooking cream
- 120 g instant polenta
- 500 ml water for the polenta
- 15 g butter
- salt and pepper to taste
- optional: chopped parsley
Method
- Cut the turkey breast into strips, chop the onion and roughly crush the chestnuts with a fork.
- Heat the oil in a frying pan. Add the turkey, salt and pepper and cook for 8–10 minutes, turning, until fully cooked. Transfer to a plate.
- Add the onion to the same pan and cook for 2 minutes. Pour in the water or stock and cream. Add the chestnuts and simmer over a low heat for 4–5 minutes.
- Return the turkey strips to the pan and heat in the sauce for another 2–3 minutes. If the sauce is too thick, add a little water.
- Meanwhile, bring 500 ml water to the boil. Slowly pour in the instant polenta while stirring, then cook according to the packet instructions. Remove from the heat, stir in the butter and serve with the turkey.
Tip: Vacuum-packed cooked chestnuts work well. If using raw chestnuts, cook and peel them in advance; this increases the total preparation time.
Recipe 7 · about 35 minutes · Serves two
Pork Medallions with Apple Sauce and Pan-Fried Potatoes
Tender pork medallions with a gentle apple sauce make a comforting meal. Cut the potatoes into small cubes so they cook more quickly in the pan.
Prep: 12 minutes · Cooking: 23 minutes · Difficulty: 2/5
Equipment: wide frying pan with a lid, chopping board, knife and an optional kitchen thermometer.
Ingredients for two
- 300 g pork tenderloin or boneless pork loin steaks
- 450 g potatoes
- 1 medium apple
- 1 small onion
- 2 tbsp oil
- 120 ml water or stock
- 80 ml cooking cream
- ½ tsp dried thyme
- salt and pepper to taste
Method
- Peel the potatoes and cut them into cubes about 1 cm across. Peel and dice the apple, then chop the onion. Cut the pork tenderloin into medallions about 2 cm thick.
- Heat 1 tablespoon of oil in a frying pan. Add the potatoes, season with salt and pepper and fry for 4 minutes. Add 3 tablespoons of water, cover and cook for 10–12 minutes, stirring several times. Once tender, transfer to a plate.
- Heat the remaining oil in the same pan. Season the medallions and cook for about 3–4 minutes on each side, depending on thickness, until fully cooked. Transfer to a plate and cover.
- Add the onion and apple to the pan. Cook for 2 minutes, then add the water or stock, cream and thyme. Simmer the sauce for 3–4 minutes.
- Return the medallions to the pan and heat in the sauce for a minute or two. Serve with the pan-fried potatoes.
Tip: If using a kitchen thermometer, the centre of the pork should reach at least 63 °C, followed by a rest of at least 3 minutes before slicing or serving. Check thinner medallions earlier so they do not dry out.
Bring autumn flavours to your table
Choose duck breast for a festive meal, or chicken, pasta or a one-pan dish for an everyday dinner. Enjoy the season with straightforward recipes and comforting ingredients.
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