reap­ing the har­vest

make the most of those rich, com­fort­ing au­tumn in­gre­di­ents, says Philippa Davis, com­bin­ing ap­ples and squash with glo­ri­ous game

The Field - - Con­tents -

au­tumn’s har­vest is rich in colour, scent and flavour and as the weather cools we are nat­u­rally tempted into eat­ing the heartier and more nour­ish­ing food that’s so abun­dant right now. this month’s recipes may seem a lit­tle time con­sum­ing but they are worth the ef­fort and give you an ex­cuse to loi­ter in your warm kitchen. there is a tasty hare and home­made gnocchi recipe that show­cases two of the sea­son’s big­gest stars, squash and wild mush­rooms, plus slow-cooked pheas­ant with chick­peas and herbs – the per­fect com­fort food. I have also given a recipe for ap­ple but­ter, a con­cen­trated ap­ple purée; great if you have a bumper crop. I don’t see it of­ten in the uk, which is sur­pris­ing given how many ap­ples we have, but it is pop­u­lar in the nether­lands and the usa. De­spite the name, it doesn’t con­tain but­ter but it does have a smooth and rich con­sis­tency per­fect for lash­ing on toast and crum­pets.

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