Britain’s Autumn Food Produce

My favourite season. The sunshine becomes lazy and changes colour to a deeper rose gold hue. The breeze gains strength and becomes crisp, chilly on the skin. The grass, plants and produce are wet with droplets of dew protecting them in the mornings. Trees show their character by representing the unique colours of their personalities. A misty blanket lovingly takes the scenery into its mystic and cold embrace. While some animals starts migrating to warmer places other animals start coming out to enjoy a golden wonderland that autumn creates. A barely visible majestic stag in dark earthy fields, basking in the sunlight with its head held high is a sight to behold.
Autumn brings with it an abundance of produce: apples, berries, figs, mushrooms, pumpkins, root veg and dark leafy green to name a few. There is an endless list of earthy and warm dishes which can be cooked with the ingredients readily available in this season.
A lightly spiced, creamy pumpkin soup can take away the chill in the air on a cold afternoon. The smell of buttery pastry on an apple pie flirting with the sweetness of sticky baked apples can make you feel warm instantly.
The robust flavour of autumnal ingredients compliment gamey meants such as duck and venison very well, be sure to cook some classic dishes and enjoy the flavours of this season. Our meals and course page features a delighful autumn duck recipe.

Foraging

Enjoy the lustre and mystique of autumn. Let the imagination breathe and while you cook up classics also try new flavour combinations with the treats available in this season.Autumn is a fantastic time of year to explore the great outdoors, there is something delightful about going out in the fields in this season to explore and enjoy some of nature’s finest fruits. Foraging for nature’s treasures allows you to enjoy organic and seasonal produce at its very best.
Foraging isn’t merely about finding free fruits or food. Finding a small umbrella of mushroom growing from the earth or coming across a thorny bush filled with delighful berries is a satisfying experience. Foraging reconnects us to nature, is sustainable, and provides nutritious food for free.

If you have a sharp eye you may also come across ingredients such wood sorrel and the cobnut. The leaves, flowers and seed pods of wood sorrell are all edible. It has a tangy flavor which resemebles the sharpness of an unripe apple and can be used as a seperate ingredient or seasoning. The cobnut is native to the UK and is a type of wild hazelnut. They have a sweet and mild taste. They are available from August-October. They can be eaten fresh or roasted for a nutty roasty flavour. Cobnuts are a favorite of grey squirrels so the next time you see a squirrel jumping up and down a tree, you may want to look a little closer and you may spot a cobnut nestled away in their frilly green casings.
If you’ve never foraged for your own wild fruits, then start this autumn.
However, some fruits and produce can be poisonous so be prepared and aware of what you will be picking before you do so.
Enjoy the lustre and mystique of autumn. Let the imagination breathe and while you cook up classics also try new flavour combinations with the treats available in this season.

Food Trends in Pakistan & India

Pakistani-Indian traditional cuisine is a blend of different traditional cooking from India, central Asia, and Mughal. Hence, the Indian Subcontinent’sThe cuisine of Pakistan-India consists of different traditional and regional cuisines in the subcontinent. The diversity in soil, climate, culture, ethnic groups, and occupations affects the traditional cuisine of the subcontinent. Consequently, the traditional cuisine of the subcontinent varies and depends on the spices, herbs, fruit, and vegetables used in the preparation. cuisine is part of its cultural and ethnic diversity. Punjabi and Sindhi dishes are seasoned and spicy.

The cuisine of Pakistan-India consists of different traditional and regional cuisines in the subcontinent. The diversity in soil, climate, culture, ethnic groups, and occupations affects the traditional cuisine of the subcontinent. Consequently, the traditional cuisine of the subcontinent varies and depends on the spices, herbs, fruit, and vegetables used in the preparation.
Traditional cuisine, which is part of the modern culture has helped shape Pakistan-India’s history – spice trade between the Indian Subcontinent and Europe led to the age of discovery in Europe. Furthermore, traditional Indian cuisine has influenced modern cultures and cuisines around the world : Europe, North Africa, the Middle East, sub-Saharan Africa, Southeast Asia, British Isles, Fiji and the Caribbean.
A lot of western countries admire Pakistani-Indian flavours – its ethnic taste is unchanging. Also, due to the complexity of the foods and ingredients, many prefer to order spicy foods to enjoy at home or at special occasions

Furthermore, traditional cuisine prepared in restaurants outside India is mostly Punjabi influenced – the northern Indian state on the border of India and Pakistan.
These dishes include flatbreads, rich sauces, basmati rice, chicken curry, tandoori chicken and butter chicken.
The cuisines in Azad Jammu, Kashmir, Gilgit-Baltistan, Khyber Pakhtunkhwa, Baluchistan and other tribal areas are mild – they are also the flavors of the Central Asia region. However, western cuisines are popular in the modern cities of Pakistan – both local and foreign recipes are common in the modern cities.
The diversity of Pakistanis has greatly affected their cuisine and differs from home to home.

Foreign influence 

People in the two countries have been influenced by Western culture and prefer to eat foreign foods, especially Arab, Chinese and Western foods. As a result, modern Pakistan cities have western and Chinese restaurants. Traditional Pakistani cuisine is also sold in many countries with Pakistani communities.
The popular British Balti curry is believed to have originated from Kashmir region in Pakistan. Generally speaking, Pakistanis prefer fresh hand-pounded masalas to dried herbs and powders, unlike Indians. Pakistanis make use of Ghee in their dishes, but the main ingredient is the meat (lamb, beef, chicken, or goat), while vegetables are used sparingly.
Overall, Pakistani-Indian foods display a combination of modern and traditional culinary skills, which is enhanced by foreign influences. Therefore, while exploring the stunning cities of these countries, make sure you try the traditional delicacies available!

Honey Caramel

I came across honey caramel as an accident. I was going to warm some milk with honey. I put in the honey into the pan before the milk and forgot to add in the milk for a few minutes. When I turned to the stove I realised that the honey had turned into a beautiful caramel. It is very easy to make, does not burn as easily as sugar caramel and you do not have to worry about crystallisation of the sugar granules. I have used this for many recipes and will be sharing those in the future. A healthy, clever and yummy treat.