Going back to the roots
Paul Ainsworth’s favourite month brings with it some of his favourite flavours - many of them growing below the ground
caramelise on a very low heat. Whilst their colouring, peel the Bramley’s, slice thinly and add to a pan with a little bit of water, sugar, thyme and rosemary. Cook down until it’s a puree and then blitz. Dice a few Cox’s Pippin apples and mix through – this will add a lovely texture and aromatic flavour to the sauce. Absolutely perfect with a pork chop but also a great filling for a crumble or tart.
Another, wonderful thing about October are truffles! They are one of the few ingredients on the planet that just make you think WOW. There’s something so magical about truffles, one of mother nature’s gifts to the world. The white ones are good but very very expensive. The black ones aren’t cheap either but much more affordable and a nice treat. A really special way to experience truffles is for breakfast. Toasted sourdough, scrambled eggs with grated truffle and a sprinkle of Cornish seasalt and black pepper. If you wanted to add another dimension, Berkswell cheese or parmesan would work well creating lots of delicious umami flavours.
When using truffle it is best to use a microplane or grater as slicing the truffle with a knife will create an extremely overpowering flavour. Top tip – keep your truffle stored in risotto rice ensuring it’s well wrapped. The flavour will absorb into the rice which will be perfect for the next time you’re entertaining!