Autumn is starting to appear, and like our menu, beginning to change appearance. The winter vegetables have taken off over the last month and we are already using baby Brussels, purple sprouting, kales and cabbages of endless varieties. Game will be featuring soon along with fruits like pears, plums and fig, the selection of delicious autumnal mushrooms and the earthy warming celeriac, gourds and brassicas. Cobnuts, acorns and chestnuts start to ripen and the Southern shellfish begin to taste even fresher with the colder waters.
Dishes with more comforting flavours signify the nights are getting slightly earlier and colder, such as caramel, muscovado and cinnamon paired with white chocolate and variations of the garden’s wonderful apples. The flavours and textures of the apple elements evolving over the coming months depending on the specific variety - Greensleeves are up now, shortly followed by the best tasting early cropper, Discovery.
Below is an apple chutney recipe we use to accompany our local cheese board, but it would work well with cold meats/terrines or especially a sandwich filling with left over roasts.
Garden Apple Chutney
300g of peeled and finely diced white onions
10g crushed fennel seeds
2g ground clove
2g ground cinnamon
1 very finely diced red chilli
10g yellow mustard seeds
20ml rapeseed oil
1 orange, zest and juice only
150g dark brown sugar
200ml white wine vinegar
1.5 kg peeled, cored and roughly diced cooking apples
Soak the sultanas overnight in water, and then drain off well. Sweat the onions, fennel seeds, clove, cinnamon, chilli and mustard seeds in the rapeseed oil until soft. Add the sultanas, orange, sugar and vinegar and simmer for 15 minutes until reduced by about half. Add the apples and continue to cook for a further 10 minutes until the apples begin to fall apart. Add to sterilised jars, cover, cool and store.
In the Garden News
Tom prepares the garden for autumn by cutting the wild flower meadow, and gets excited about his first crop of apples...
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