TALE OF TWO SEA­SONS

The Field - - Under The Hammer -

Com­bin­ing the last of the summer pro­duce with early au­tum­nal of­fer­ings, Philippa Davis cre­ates a feast fit for a gar­den party or the grouse­moor

WE are spoilt for choice this month, with au­tum­nal pro­duce creep­ing in and the grand fi­nale of summer in­gre­di­ents. Hav­ing had that ex­tra bit of time and sun, fruits and vegeta­bles such as toma­toes, aubergines, figs and plums are at their best now, so make the most of them by try­ing these recipes be­fore we slip into the sea­son of root vegeta­bles and hearty stews.

Pinch of fine sea salt

110ml cold Guin­ness

400ml fry­ing oil golden. Drain on kitchen pa­per, sprin­kle with a lit­tle salt and serve with the mayo and a wedge of lemon in the cleaned oyster shells.

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