Au­tumn ar­rives with an open game lasagne

EADT Suffolk - - Inside -

AS much as I love the sunny hal­cyon days of sum­mer, wak­ing up to dewy morn­ings and dig­ging out the wellies again gives me a dis­tinct thrill, know­ing that the au­tumn bounty is back within my ea­ger reach. The out­doors to in­doors change from smok­ing bar­be­cue to sim­mer­ing stew­pot, and the rich har­vest of fungi, wild game, hedgerow fruits and green veg­eta­bles is a real treat, both in the kitchen and on the plate. The con­trast in flavours, tex­tures and cook­ing styles from sum­mer to au­tumn couldn’t be more em­phatic.

I thought I would treat you to the essence of early au­tumn on a plate – the de­lights of a sim­ple, hearty open lasagne of game and fungi to cel­e­brate the re­turn of the shoot­ing and the for­ag­ing sea­sons, with some plump rab­bit, fat­tened on the sprouting stub­ble, though it could be eas­ily be pheas­ant or par­tridge if you pre­fer, along­side earthy wild mush­rooms. I’ve added some multi-hued veg­gies and herbs for zing. Sim­ple pasta doesn’t have to be plain and bor­ing. Even a light lunch or mid­week sup­per is special, if it’s full of that au­tumn gold.


Look­ing af­ter stylish wed­dings and so­ci­ety par­ties across East Anglia. Event di­rec­tor Re­becca Macken­zie and chef-di­rec­tor Stephen David would love to dis­cuss how they could bring their culi­nary tal­ent and wel­com­ing ap­proach to your cel­e­bra­tions. Con­tact Re­becca on 01986 893991 or email re­becca@macken­

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