Enoy the last sun-blushed produce with Rosie Birkett’s stunning new recipes
Rosie Birkett uses September’s harvest
September is a wonderfully abundant month when it comes to ingredients, as the last of the summer gluts leave us with an enviable larder. These recipes make the most of the season’s ripe stone fruit, tomatoes and beetroots – a buttery pie crust bubbling with molten peaches; a lazy traybake pasta sauce made with end-of-season tomatoes and a sea bass dish that celebrates the last of the courgettes.
Good Food contributing editor Rosie Birkett is a food writer and stylist. Her cookbook, A Lot on Her Plate, is out now (£25, Hardie Grant). @Rosiefoodie