The onset of Autumn should be cherished for the bounty of orchard fruits, late vegetable harvests and wild game available, offering the chance to indulge in some delicious and flavoursome foods before the long nights of Winter fully set in.
Game season begins in earnest in September, and the robust flavours stand up well to strong spices and herbs, such as in Andy Water’s roasted guinea fowl with beetroot, ginger and thyme or in Nigel Mendham’s venison and black pudding Scotch egg.
Full-flavoured fruits such as plums, damsons, blackberries, figs, apples and pears abound in Autumn, and are equally suitable for sweet and savoury dishes, and Luke Tipping’s pairing of pear tarte Tatin with Gorgonzola is a prime example.
Pumpkin, squash, cabbages and root vegetables are nearing their prime, and are perfect for roasting or adding to fragrant soups. Our collection has plenty to choose from, including Paul Ainsworth’s pumpkin velouté with chicken wings and apples.