Seasonal food is important for extra freshness, value and flavour, find out ‘what’s in season’ this month and how to make the most of seasonal flavours from our Farm shop.
Shiny and brown in colour with a thick long sharp casing with needle-like spikes (burrs) and usually two to four nuts per casing. Unlike other nuts, chestnuts have a high starch and water content but are low in protein and fat levels. They’ve never been popular in British kitchens as in Continental ones, but they are a versatile and flavourful store-cupboard ingredient. Chestnuts are available fresh, roasted, ground, dried, puréed or vacuum-packed perfect for stuffing and puree’s.
Technically a fruit, with it’s sweet, nutty taste and tan-yellow skin, the sweet orange flesh has a compartment of seeds in the bottom. When ripe, it turns increasingly deep orange, and becomes more sweet and richer, great for roasting, or made into curries, risotto, soups and pies, a versatile ingredient under-used in the kitchen.
With the same flesh texture as squash, a popular vegetable in October for Halloween, made into lanterns scooping out the flesh and seeds. Make sure you make use of this popular vegetable by using the flesh for soups , curry pies and risottos and roast the seeds drizzled with oil to make a great pumpkin seed snack!
Cobnuts, which grow in Britain, are a type of hazelnut. You may be able to buy fresh nuts, particularly native cobnuts, still in their husks when they’re in season in early autumn. The season is very short so make the dos these early October.
The lean, gamey meat of a brace of pheasant, makes for a tasty autumnal treat when cooked with bacon and buttered mash, or delicious roasted or poached, strip the meat from the carcass and make warming strews, and casseroles, a very lean and in-expensive meat.
It has a flavor reminiscent of beef, but is rich fine and lean in texture.. Our venison is sourced locally, this delicious red meat is low in fat and full of flavour and has become popular in our butchery counter. Minced, cubed or steak cuts, make a hearty full flavoured dish, with a deep game flavour the perfect Autumn Dish!
Pears are very delicate and bruise easily when ripe, so always buy slightly underripe, then ripen at home. They ripen from the inside out and when they’re ready they should give a little at the base. Great for poaching and making into pies and chutneys.
Apples are great stuffed with a filling such as dried fruits or mincemeat, dusted with sugar, dotted with butter and baked in the oven, or chopped for a pie or crumble, with a fluffy texture when baked, these apples are great for making sauces to accompany most meats.