NEW SEASONS
As the wheel of the year turns towards the autumn and winter, we have been enjoying experimenting with cosy, hearty dishes.
Of course the end of the year is a time of root vegetables, mushrooms, warm & toasty flavours, and gorgeous deep colours. Hen of the woods mushrooms, apples in all their glory, pork, leeks, carrots and tarts, and sticky toffee puddings have been at the forefront of the fun we have been having here in our kitchen in Leyton.
Apples, particularly Cox’s Orange Pippin, have been a delicious part of our autumn journey. Apple sauce with roast pork, crackling, cabbage and roast potatoes followed by our very special whole apple crumble was a particular triumph, and very special to share with family.
It wouldn’t feel like autumn in our house without a bonanza of pies for Fred’s annual pies & pints birthday party; this year we were treated to pork, beef and stilton, and cheese and onion pies.
As the nights draw in and summer’s last warmth fades, we will be warming ourselves with these seasonal delights.
from left: copious amounts of apple sauce, roast potatoes, gravy, roast pork, cabbage with shallots.
Sticky toffee pudding cake and cream
The king of pork pies
The pie party in full swing
Autumn flavours in Juliette’s ratatouille
An illustrious tart: Juliette’s tart aux pommes that won her office staff bake off. Not strictly in keeping with ember’s ethos as not woodsmoked, nose to tail, wassail or English, but a celebration of apples none the less!
A much more ember approach to apples: r&d for our autumn menu. Poached apple on a bed of ground almond and oats crumble, with unctuous custard.
