Autumn arrives with an open game lasagne
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.
MACKENZIE – DAVID EVENTS
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 firstname.lastname@example.org