I just love the in-between seasons of Autumn and Spring. The weather is not too hot or too cold and the fresh produce is amazing!
Autumn brings into season some of my favourite fruits and vegetables: mushrooms, pumpkin, pears, fennel, figs, celeriac and the list goes on.
I’m looking forward to cooking up a storm with them all, but today I’d like to take a quick look into the archives of Autumn dishes from previous years.
First up, above, is a delicious mushroom strudel. Mushrooms are sautéed with aromatics and some mustard, cheese and herbs then stuffed into filo pastry and baked to flaky perfection. Great for slicing at the table for a bit of dinner drama!
Oh my beloved figs! The last of the ripe summer ones are around right now and the new season Autumn ones should be hitting the shelf any day. They are best devoured fresh like this on top of creamy ricotta and good thick toast.
Moving straight onto dinner with these gorgeously seared lamb chops with pumpkin mash. Pumpkin is so much sweeter than potato and feels much more like a treat for a change. Plus, pumpkin and rosemary are a great combo.
One more pumpkin recipe and we are done. Baked pumpkin cannelloni is made so easy with fresh lasagne sheets and although it’s a little bit fiddly it isn’t hard at all. This is a great meal for Meatless Mondays if you are participating!
Are you an Autumn fan or do you prefer another season?