There is something magical about September when evenings close in, fires are lit and a fresh batch of autumn ingredients brings with it a new and more warming style of cooking. Apple crumbles, stews, soups and long, blustery walks; summer is great, but autumn, when it comes, is often even better.

BRAMLEY APPLES
Apple Crumble by Little Dish


Bramley apples are about to come into season meaning only one thing: apple crumble. This quintessentially British favourite says ‘autumn’ more than almost any other dish and is an absolute favourite with kids. We love this recipe from Little Dish with a healthy boost of flax seed added to the topping. Add in-season blackberries for an extra autumnal kick.

BLACKBERRIES
Blackberry Freezer Jam by Recipe Girl


Once you’ve tried freezer jam, you’ll never go back to cooked. So says ‘Recipe Girl’ and we are all over this recipe for blackberry freezer jam, which has the advantage of needing no special equipment or knowledge of preserving.

LEEKS
Lemon & Thyme Braised Leeks by Abel & Cole


The humble leek is a key part of autumnal cooking and tastes particularly good with cheese and egg dishes such as tarts and gratins. But the best way to eat it (we think) is on its own, alongside a Sunday roast chicken. Try this brilliantly simple recipe from Abel & Cole.

WILD MUSHROOMS
Wild Mushroom Soup by Kenmare Foodies


How about an after-school autumn walk to find some wild mushrooms? Chanterelles, Shaggy Ink Caps, Common Field Mushrooms and Puff Balls are all mushrooms that you can pick and eat at this time of year, then turn into a delicious soup as per this recipe from Kenmare Foodies.

RABBIT
Marsala Braised Rabbit with Sage Rosemary and Tart Cherries


Some people can be funny about rabbit but it is a really brilliant ingredient: sustainable, cheap, lean and tasty. It makes a fantastic autumnal stew, too. Try this recipe from an excellent blog and a new discovery for us, Wild Greens and Sardines.

BEETROOT
Beetroot and Goat’s Cheese Risotto by Farm Drop



September and October are great months to pick up some fresh beetroot from the local farmer’s market, garden or your allotment. This recipe for beetroot risotto from Farm Drop matches the sweet and earthy flavour of beetroot with salty goat’s cheese and will impress with its beautiful red colour and silky texture.

PLUMS
Plum and Honey Frangipane Tart by Jane Lovett


Any recipe by Northumberland author, cook and food stylist Jane Lovett is a hit with us, but this autumn, we’ll be using up a glut of plums with this fab Plum and Honey Frangipane Tart – the perfect September pudding for a Sunday lunch with friends.

September 2018