While summer obviously has its benefits – good weather (usually), a bounty of fresh fruits and vegetables, al fresco eating – early autumn is when things start to get really exciting. As well as game being at its best, orchard fruits start to ripen, we start turning towards comforting, indulgent dishes (something British cuisine is particularly good for) and preheating the oven doesn’t turn the kitchen into a sauna.
This year, we think the best way to celebrate the season is by getting into the kitchen and baking – after all, this is when fantastic British fruits like greengages and damsons are at their best, and there are the last of the summer’s tomatoes and courgettes to use up in savoury bakes.
To give your creations a point of difference, try swapping out regular wheat flour for one made from ancient grain varieties. Spelt, rye and Khorasan are all perfect for autumnal baking, as they bring a nuttier, earthier, toastier flavour to doughs and pastries. The four recipes below should give you all the inspiration you need to get baking with ancient grains – take a look and celebrate autumn in all its glory!
