A Taste For All Seasons
A Taste for all Seasons introduces you to fabulous seasonal eating as it arrives throughout our calendar year. Here you will find recipes that make the most of seasonal produce.
‘bite’. Drain thoroughly then dry on kitchen paper. 2 Tip the courgettes into an ovenproof serving dish. 3 Mix the crème fraîche with the sage, Cheddar, Red Leicester, 15 g of the Parmesan and the beaten eggs. Season to taste. 4 Spoon over the courgettes and sprinkle with the remaining Parmesan. Bake in a preheated oven at 190°C/gas 5/fan oven 170°C for about 35 minutes until bubbling and golden on top. Creamy gooseberry and custard layer Gooseberries have a short season, so it’s worth
and caraway This is a delightfully unusual way to serve marrow and is equally good made with courgettes. I like it best with grilled pork chops but you could also serve it with lamb or chicken, too. For vegetarians, you could add a drained can of chick peas and serve it over noodles. Serves 4 1 young marrow 50 g unsalted butter 1 onion, finely chopped 225 g cherry tomatoes, halved 1 tbsp paprika 1 tsp caraway seeds 2 tbsp white balsamic condiment Salt and freshly ground black pepper 2
a large one in the dish). Trickle a little cream around the edges of the plates and add a cluster of three hazelnuts on the side. October The heart of autumn with apples and pears at their peak, pumpkins, marrows and other squashes grown to perfection. The root crops are good, too, with carrots, swedes, beetroot, turnips and yams all in abundance. Chestnuts, walnuts and quinces are all ready this month and it’s the game season for pheasant, partridge, snipe, wild duck and grouse. You’ll
many people seem to ignore them once Halloween is over! It’s also the white truffle season. If you can buy a small amount, grate it over an omelette or a simple risotto – the flavour is out of this world and worth the price. Sloes are ready too so make sloe gin. Prick about 225 g of them with a darning needle, put them in an empty gin bottle, add 175 g of granulated sugar, a few drops of natural almond essence and 4 juniper berries and top up with gin. Screw on the cap and shake gently until the
sugar dissolves. Store in a cool, dark place for three months. Strain out the sloes and re-bottle the gin. Use the fruit in a fruit salad or with ice-cream. Foods in season Foods in italics are foods from the UK at the peak of their season. Vegetables Beetroot, butternut squash, cabbages (green, red, white), cardoons, carrots, cavolo nero, celeriac, celery, chicory, curly kale, Jerusalem artichokes, kohlrabi, leeks, lettuces, parsnips, potatoes (old, maincrop), pumpkins, salsify and