What to cook this week?
Sun, 18 September, 2016
Summer is over - we're now looking forward to the autumn plenty: grapes and game above all. The beetroots are good size now so time to use them either raw or cooked - and discover how delicious they are if you don't buy the ready-cooked ones. Courgettes are multiplying as ever and of course tomatoes, even those home grown, are the ripest of the ripe now so time to cook them instead of just slice and devour raw.
How about a roast partridge for a taste of autumn? It doesn't take quite as long as you think to prepare it, if you buy an oven ready. For a quick weekday supper, replace beef with venison in this recipe and serve just with crusty bread. Meat free? Hey presto: lentils taste of autumn, especially if you throw a few mushrooms in.
I won't talk about mushrooms just yet - but those lucky enough to live close to the wild mushroom-bearing forests, get set for foraging - for the best gifts of the autumn time.
I mentioned grapes - getting lovelier and cheaper by the day. Tip - for homemade raisins, better than any you can buy, dry the grapes very slow in a low oven or invest in one of these things. Worth it if only for the grapes.
Using both raisins and fresh grapes, fancy baking a proper autumnal, harvest sweet loaf? Schiacciata is worth the effort.