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

Cornwall Life - - FOOD HEROES -

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!


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