Autumn

” 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!

 

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Archie's Seasonal Recipe

Baked Brill with Sautéed Potatoes & Chilli Cabbage

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Ingredients (serves 6):

 

 

  • 1 Brill weighing 1.5kg
  • Glass of white wine
  • Handful of parsley
  • 6 spring onions roughly chopped
  • 2 sprigs of thyme
  • 2 large garlic cloves
  • 1 red chilli
  • 5 large potatoes
  • 1 large white cabbages

 

Preparation:

 

  1. Preheat the oven to 180°C (Gas mark 4)
  2. Place the Brill in a baking tray and stuff the herbs with the butter in and around the fish
  3. Pour in your white wine and drizzle olive oil and lemon juice over the fish and vegetables
  4. Season well with salt and pepper
  5. Cover with tin foil and cook for 30 minutes
  6. Peel and slice potatoes into 1cm round discs
  7. Bring a saucepan to boil and then boil potatoes for 3 to 4 minutes. Drain and let them cool down
  8. Place them in a baking tray so edges overlap slightly and drizzle with olive oil, saltand black pepper u Bake in the oven for 20 minutes, or until they go a little crispy
  9. Cut the cabbage in half and slice thinly & finely slice the chilli & garlic and fry in a large sauce pan with butter & olive oil
  10. After a minute add the cabbage with a little water and stir well
  11. Turn down the heat, place the lid on and let it simmer for 10 to 15 minutes but making sure you stir every 5 minutes

 

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.

 

 

 

Best Autumn Produce

Best Produce in Autumn

 

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.

 

 

 

Other Autumn Dishes

Some of our other favourite Autumn dishes

 

Plum & Almond Tart:

autumn-dishes-2

 

Roast Grouse with Stir-fry Noodles:

autumn-dishes-3

Spring

Summer

Autumn

Winter

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