The Kitchen Report- we're only as good as our produce
This is such a wonderful, abundant month, the highlights of which have got to be the British soft fruit, the beautifully ripe Mediterannean produce and the first of the Scottish and French wild mushrooms.
Here are some of the ingredients that are really going to make our September dishes sing!
The indescribably beautiful fresh borlotti beans we have dressed in Casteluccio olive oil and slow roasted garlic, together with the sweetest Datterini tomatoes have made an oustanding parter to some char-grilled spring lamb.
I love just sauteeing the new season’s chanterlles and girolles in foaming garlic parsley butter to dress a risotto or simply on sourdough bruschetta, maybe with some taleggio and rocket.
Little, black jammy figs are also now in full swing and I think are best served torn open with some slices of good San Danielle prosciutto.
English strawberries and raspberries have had top billing on our desserts along with the deeply fragrant mara de bois strawberries and occasionally the tiny fraises de bois from Provence, but sadly these are coming to an end..
Game is also starting to hit it’s straps. I just love roast grouse served witht he traditional garnishes of game chips, bread sauce and redcurrant jelly. With roe deer we have been braising down the haunch with port and red wine to make seriously refined cassroles. Then roasting the saddle and serving with celeriac puree and roast new season’s chestnuts- phenomenal. Mallard is also a real favourite and pairs so beautifully with the windfall apples and quinces.