So I admit it, after all my complaining about the summer coming to and end, I have finally embraced the autumn! I’ve been out picking blackberries, baking up a storm with lots of autumnal ingredients and best of all, I’ve been making soup. One of the biggest lessons you learn when you cook a lot is to understand the seasonality of produce. As a home cook, learning to buy fruits and vegetables which are in season is not only ultimately satisfying but you also get the pick of the crop! At the moment there is so much in season to get excited about; wild mushrooms, blackberries, apples, elderberries are just some of the key ingredients you should try to make the best of over the next few weeks.Continue reading >>
This recipe comes from the fantastic Ms. marmites AKA Kerstin Rogers cookbook “Supperclub”
Juice of 2 lemons
1kg (2lb 3oz)/about 8–10 eating apples (such as Cox,Russet or Braeburn)
125–175g (4–6oz) unsalted butter, slightly softened
125–175g (4–6oz) caster sugar
4–6 star anise
200g (7oz) puff pastry, rolled to a disc the same dimensions as your frying pan
Crème fraîche ice cream, to serve
Squeeze both lemons into a large bowl. Peel and core the apples, then halve them and put in the bowl of lemon juice to prevent them going brown
Smear butter generously over the frying pan, up the sides too. Sprinkle sugar over the top in a nice thick layer (this will be the toffee bit, so if you
like lots of toffee, put extra butter and sugar)
Remove your apple halves from the lemon juice and embed them in the butter/sugar mixture, with the holes (where the cores were) facing downwards.
Pack the apples in tightly. Tuck a few star anise between the apples
Preheat the oven to 220ºC (425ºF), Gas Mark 7. If using an Aga, prepare the roasting oven
Put the frying pan over a medium flame on your hob. Keep an eye on it; this will caramelise. You have to be brave here and keep it going for about
15 minutes – you want a deep golden caramel colour and texture to develop
Once this has happened, leave the pan to cool, then plop your pastry disc on the top of the pan, tucking in the edges. Place the pan in the oven and
bake the tart for 15 minutes or until the pastry has risen
Here is the tricky bit: find a plate slightly larger than your frying pan and lay it over the top. Holding the handle firmly and keeping the plate pressed
tightly to the pan, flip them both over.
The plate will now be on the bottomand the frying pan on top. Lift the pan off to reveal a gorgeous, sticky, toffee-apple tart. If some of the apples have become displaced, don’t worry, just take a fork and prod them back into place
Cut into slices while hot and serve with a scoop or quenelle of Crème Fraîche Ice Cream.Continue reading >>
This smoothie recipe is the perfect pick-me-up for any sleepy head. It has the ideal combination of sharp and sweet and provides the ice-cold hit that could wake anybody up. Don’t be tempted to add sugar or any extra sweetness, as the banana and apple juice will balance out any sharpness from the berries.
100g frozen berries
1 banana, peeled and broken into chunky pieces
Apple juice, not from concentrate
Allow the berries to thaw slightly before putting them into a high-sided container with the banana.
Fill the container with apple juice up to the level of the banana, then blitz with a hand blender until smooth.
Serve in a glass with some ice.Continue reading >>
These are one of my favorite little autumnal (yes I said autumnal, it rolls off the tongue doesn’t it!) desserts, because they are really easy and make you look like a baking genius, when, realistically all you do is make some pastry and fill it with apples and blackberries. No messing around with blind baking, pie tins, or fancy latticing here, this is a no fuss dessert which you have to serve with cream or, even better, a soft scoop of vanilla ice cream!Continue reading >>