There is a gentle drift from summer produce to some slightly more autumnal choices this month. There are more fruit and vegetables to choose from than any other time of the year, so you can really get creative in the kitchen.
Sadly we say goodbye to summer strawberries, cherries and asparagus — but we welcome in magnificent marrows, super sweet corn and red cabbage, as well as continuing our love affair with spinach, runner beans, courgettes and peppers.
Other produce options at the moment include scallops, sea bass, beetroot, tomatoes and venison, which means I found it particularly difficult to select my four favourites this month.
A bit of an unloved rogue, I find… simply because people just don’t know what to do with it. Personally, I really love marrow. It just works so well with Indian spices, as it can carry so many robust flavours.
There’s a reason Popeye loves spinach. It’s so good for you – even more so when it’s fresh in season. We’re all familiar with your standard saag aloo or saag paneer, but there’s so much more you can do with it.
I recently cooked up this lamb and spinach dish with my mum and I just have to share it with you. The sweet richness of the lamb is the perfect complement to robust and hearty spinach.
Scallop curry probably sounds pretty weird, at first… but the sweet, succulent flavour of these little sea creatures combines with Indian flavours in a very impressive way. Try them simply encrusted with spices and served in a flavoured broth, or cooked in a seafood curry. Scallops are delicious and add a unique dimension to any meal.
To make sure the summer doesn’t end too quickly be sure to throw in a mango or two either in a mango lassi, a little purée in a bellini, or as a gorgeous little side dish with my mango kachumber salsa.
Whatever you cook just make sure to make the most of the summer.Back to Blog