In Season in September
It only seems like yesterday that I was writing this post for August and looking forward to the joys of figs and crayfish. However, here we are at the start of September and perhaps more significantly, the arrival of Autumn.
The bold colours of summer are subtly changing to burnished reds and golds. The wild flowers that carpeted the countryside are replaced with fallen leaves, just waiting to be kicked by little wellingtoned feet.
Fruit & Veg
Apples play a big part in ushering in Autumn. Now is the time of year when pudding after your Sunday roast switches from pavlova or ice cream to gooey, sweet apple crumble with a browned, burnished topping (or if you’re very lucky, Salted Caramel Apple Crumble)!
Butternut Squash is a favourite of mine. In soups, in curries, in stews or just roasted – it’s beautiful, sweet and golden and it wouldn’t fit anywhere else, but Autumn!
Meat & Fish
Autumn Lamb just fills me with images of big Sunday dinners. Lots of friends and family chattering and laughing, bottles of robust red wine, overflowing dishes of roast potatoes and, at the heart of it all, a bronzed and meltingly tender, roast leg of lamb.
Love lamb? Try my Slow Cooker Lamb Shanks 🙂
Other than horseradish sauce, I can honestly say that I’ve never cooked with horseradish, elderberries or damsons. This month, I intend to change that, so keep an eye out for seasonal recipes coming up….
ps – it’s worth noting that elderberries should never be eaten raw because they contain a poisonous alkaloid which becomes harmless once cooked
Want to know more? Here’s what I wrote last September!