How to use autumn’s best seasonal produce

24 October 2017 | Schwartz

While the shorter days and nippier breeze may have you despairing the end of summer days, the colder weather is the perfect time for brushing up on your recipes with the very best of the season’s produce. With golden leaves and sporadic rain comes earthy pumpkin, perfect oysters and a whole host of other tasty treats. This decadent autumnal feast is just perfect for enhancing the very best of the UK’s seasonal produce.

Grilled oysters with grapefruit and red pepper relish

Grilled oysters

Early autumn sees oysters at their very best, making it a popular choice on many a menu in Southern England this time of year. This light recipe is a wonderfully simple way of enjoying the natural taste of the seafood – simply grill for a few minutes until the shells start to pop open and top with relish. We love the contrast of sweet and sharp grapefruit and red pepper along with a sprinkle of refreshing parsley.

Roast pheasant

Roast pheasant

Pheasant is a decadent dish perfect for enjoying from October, when the game bird is back in season. Because the meat is so flavourful, this fantastic produce is at its best at the centrepiece of a classic Sunday roast. Simply roast for 1-1½ hours and serve with sweet and salty caramelised apples, parsnip chips and garlicky roast potatoes. Tie it all together with a cranberry and red wine sauce.

Classic kedgeree

Classic kedgeree

Haddock is in season most of the year, and makes a wonderful addition to any autumnal fest in the form of this classic kedgeree. This wonderful comfort food will chase away any chill, with the light heat of mild curry powder and turmeric bringing the simple ingredients to life. Serve straight from the warming heat of the stove and save the leftovers for a next-day treat that’s just as delicious when eaten cold.

Honey mustard rib of beef

Honey mustard rib of beef

What could be better for welcoming in the colder weather than a fantastic roast beef done well? This Sunday showstopper takes the traditional flavours of honey and mustard to bring out the flavours of a good rib, using just four ingredients to enhance the natural taste. We love beef served with candied carrots, roast parsnips and a generous helping of buttery potato mash.

Lemon tea-infused custard with candied apricots

Lemon tea-infused custard

Here’s a twist on classic British flavours to finish off your seasonal menu in style! Tea-infused custard, candied apricots - it may sound fancy, but this glorious dessert needs just five ingredients and a microwave to achieve, and just four more to top it off perfectly with beautiful candied apricots and lightly-spiced almonds. But don’t worry – we won’t tell!



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