” The time when everything burst with its last beauty, as if nature had been saving up all year for the grand finale.” -Lauren DeStefano
After the fresh, green colours of summer, autumn brings a welcome contrast of warmer earthly dishes (all hail the return of comfort food!). Whether it’s the heavily laden pear trees or the welcome return of squash; a key charm of autumn is the colour it brings. The abundance of produce and the cross over between summer & autumn veg makes your potential culinary creations all that more exciting.
With the colder weather arriving, why not treat your pals to Archie’s baked brill with sautéed potatoes & chilli cabbage. Although a really simple recipe, it’s bound to go down a storm!
To serve: Fillet your fish and portion it onto individual plates with your potatoes and cabbage. Drizzle some of the juice from the baking traonto your fish and garnish with a little chopped parsley.
Artichoke, Beetroot, Broccoli, Butternut Squash, Celeriac, Celery, Chicory, Chillies, Fennel, Garlic, Horseradish, Jerusalem Artichoke, Kale, Kohlrabi, Leeks, Lettuce & Salad Leaves, Marrow, Parsnips, Potatoes (maincrop), Pumpkin, Radishes, Rocket, Runner Beans, Salsify, Shallots, Swede, Sweetcorn, Tomatoes, Truffles (black) [i], Truffles (white) [i], Turnips, Watercress, Wild Mushrooms.
Apples, Bilberries, Blackberries, Elderberries, Figs [i], Grapes [i], Medlar, Pears, Quince.
Almonds [i], Brazil Nuts [i], Chestnuts, Chives, Cob Nuts, Hazelnuts [i], Parsley (curly), Rosemary, Sage, Sorrel, Thyme, Walnuts [i].
Beef, Duck, Goose, Grouse, Guinea Fowl, Hare, Lamb, Mallard, Partridge, Pheasant, Rabbit, Turkey, Venison, Wood Pigeon.
Cod, Coley, Crab, Dover Sole, Haddock, Halibut, Herring, Langoustine, Mackerel, Plaice, Pollack, Prawns, Salmon, Sardines, Scallops (queen), Sea Bream, Sea Trout, Shrimp, Squid, Whelks, Whitebait.