Inside the Factory: Gregg Wallace helps to harvest apples
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You may not feel like gardening this weekend as the temperature drops and the cloudy weather lingers but if there’s one thing you should be doing, it’s harvesting the last of your autumnal crops. Gathering the ripe fruits and vegetables from your garden or allotment will provide some organic ingredients for your Sunday lunch – with everything from pumpkins to apples ready for harvest. Express.co.uk spoke to the cooking experts to find the best recipes to spice up your home-cooking.
Fruit and vegetables in season in October
There is a wide variety of leafy greens, roast dinner favourites and autumnal classics ready to be picked or dug up right now in the UK, including:
- Aubergine, Apples and autumn cabbage
- Brocolli and Brussel sprouts
- Celeriac, celery, chard, chicory and courgettes
- Figs and greengage
- Leeks and lettuce
- Pumpkins, parsnips, pears and plums
- Spinach, spring onions, swede and sweetcorn
- Turnips, tomatoes and watercress
- Winter squash and winter radish
Seasonal breakfast ideas
Finding a filling and healthy breakfast that you actually enjoy can be tricky, but as the weather drops and the days get shorter it’s important to find sustainable meals that will keep you going.
Stewed autumn fruit toast
If you mastered the art of sourdough through lockdown, this autumnal topped-toast recipe by Jason’s Sourdough is for you.
You can use your own sourdough or try Jason’s White Ciabattin which you can buy from M&S.
Butter the bread and fry in a pan on both sides until golden
Chop your chosen fruits (greengages, damsons, blackberries, figs, etc) and add to a pan with 300ml of water
Add one tablespoon of brown sugar and half a teaspoon of cinnamon per 250g of fruit, as well as half a tablespoon of nutmeg and simmer for 10 to 15 minutes until syrupy
Serve the bread with a dollop of Greek yoghurt and top with the fruit mixture, adding a drizzle of honey on top.
Gousto’s pumpkin, Spinach and Feta Pie
If you’re getting in the Halloween spirit, this pumpkin pie will bubble like a cauldron when stuffed with seasonal goods – all you need is:
- 1/2 Knorr vegetable stock cube
- One whole pumpkin
- One red onion
- 5g thyme
- 100g crème fraîche
- 80g baby leaf spinach
- Two garlic cloves
- 120g puff pastry
- 30g Greek feta cheese
reheat the oven to 220°C/ 200°C (fan), peel the pumpkin and scoop out the seeds and pulp
Cut pumpkin, red onion and finely grate the garlic
Microwave the pumpkin in a heat-proof bowl with cling film to cover for 5-6 minutes until soft and add all vegetables to a pan on medium heat
Cut the pastry into two squares and carve a pumpkin shape into each square, with triangles for the eyes, nose and mouth – these are your pie lids.
Cook on a lined baking tray until golden and puffed up.
Dissolve the stock cube in 200ml boiled water and stir in the crème Fraiche before adding to the vegetable pan with a tied spring of fresh thyme – cook until thick
Stir in the spinach and crumble in the feta, gently mashing it all together and season with a generous grind of black pepper – this is your pie filling
Serve the pumpkin pie lids over the pie filling and drizzle with a balsamic dressing.
Creamy pumpkin risotto
This delicious winter risotto recipe by Mr Organic is a great way to use up home-grown pumpkins from your garden. You’ll need:
- One tbsp Rapeseed Oil
- One tbsp fresh thyme
- Two shallots, finely diced
- Two cloves of garlic, minced
- 100ml of vegan white wine
- 150g of pumpkin puree
- 250g Risotto Rice
- 300ml of vegetable stock
- One tablespoon nutritional yeast
- Salt and pepper to taste
- 125g shitake mushrooms
- One teaspoon of Mr Organic Rapeseed Oil
- One to two tablespoons of tamari soy sauce
- ¼ tsp black pepper
Heat the oil in a large pan & place add the thyme – cook for a couple of minutes until fragrant, then remove it from the oil and set aside
Fry the shallots for one minute, add in the garlic for 30 seconds and reduce the heat
Pour in the wine and add the pumpkin puree and rice and – stir for two minutes
Start adding the stock,100ml at a time while stirring slowly and simmer for 30 to 40 minutes until soft and creamy
Stir in the yeast, thyme and season to taste
Fry the shiitake mushrooms in a little oil until soft and then add to the risotto.
Stir before serving with a drizzle of soy sauce
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