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Soup, lamb and venison: Recipes with the best of the autumn harvest

09 OCTOBER 2012

Summer memories are fading fast, but there's still plenty to look forward to with the autumn harvest.

Although spring is traditionally thought of as the season of plenty, British produce experiences something of a second wind come autumn.

We're enjoying the blissful period in between summer and autumn – but as we say goodbye to the last of the summer berries, it's time to see what lies ahead this season.
 

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Pumpkin and squash are key players in the veg patch, and shouldn't be just for Halloween. Their vibrant colour and versatility makes them suitable for a variety of cuisines and courses.

With its distinctive earthy flavour and extraordinary nutritional value, you really should embrace and experiment with beetroot. If putting it in a chocolate cake can't convince you, nothing else will.

Venison is rarely farmed in the UK and with the deer roaming free, it's about as free range a meat as you'll get. Cook it as you would beef and it'll add a whole new dimension to your diet.

Parsnips, the carrot's bigger, yellow cousin, sweeten up from the first frost onwards and can be used in soups, curries, casseroles, or slot in nicely to your Sunday roast.

As a sauce, pie, juice, crumble, baked, with cheese or even in a soup – the possibilities for a British apple are endless. The early varieties are popping up now and keep coming until late spring. There are literally thousands of varieties so why just have one a day?   

Contrary to popular belief, lamb is actually at its best in autumn. Born in spring, a summer at grass does wonders for the meat giving it a strong, mature flavour. Plus it goes wonderfully with punchy autumn veg.

Reap the rewards of autumn's produce with these recipes:

Adam Gray's Parsnip and Apple Soup

Robert Thompson's leg of lamb with beetroot and salsa verde

Marcello Tully's Spiced Squash Soup

Josh Eggleton's Homemade Venison Burgers with Cucumber Pickle


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Recipes are courtesy of Great British Chefs

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