TALE OF TWO SEASONS
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.