Other ingredients we can’t wait to get our hands on this month:
We often see a run on fish such as sardines, mackerel, pilchards, even anchovies. Make the most of the dwindling evening light and roast these small fish whole over an outside grill. Pretend you’re in Spain and serve simply with lemon juice and salt. Just for a short time, enjoy the intoxicating experience of live fire, crispy fish, and the salty and zingy flavours of the tail-end of summer. It’s a proper food memory.
Damsons, Blackberries, and Elderberries
I don’t tend to jam, instead I simply drop these latesummer fruits into my favourite liquor and put them somewhere for a winters night. A drizzle of berry-infused booze over clotted cream and a chocolate brownie – now that is something to look forward to.
I like picking herb flowers from oregano, basil and thyme and making a dried rub with salt and mixed seeds. Just spread them out on a tray, sprinkle with salt, maybe a little citrus zest and your favourite mixed seeds. The flowers will dry out in a day in a warm place, then you can jar them and use them for flavour explosions over the next few months.