Tabla de contenidos para The Essential Guide To…Seasonal Cooking en The Essential Guide To...

[see-zuh-nl] /adjective Relating to, or characteristic of, a particular time of the year Food always tastes best when it’s in season, but while some ingredients are at their peak for months, others are over in weeks. So whether you’ve planted your own or found a fabulous local farmer’s market, make the most of fresh produce where you can. These recipes feature some of our favourites throughout the harvesting calendar, with ideas to use up any surplus and tips for growing your own, so you can enjoy their flavours at any time of year. The Essential Guide To… Seasonal cooking is published by Eye to Eye Media, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT. Editorial enquiries 020 7803 4100 Subscription enquiries 01858 438420…

AUTUMN • Apple In harvest towards the end of the year, from the mid-September Cox to the December Braeburn • Artichoke Comes into season in summer but still in abundance through to November • Blackberry Pick wild from the hedgerow from the end of summer until late September • Butternut squash At its best from September through to the year end • Celeriac At its finest from September/October until the end of winter • Kale Excellent in the colder months from October to the new year • Potato Main crops harvested in the autumn after summer baby new potatoes • Pumpkin The Halloween favourite comes into its own from October to December WINTER • Brussels sprout A Christmas powerhouse from late autumn to winter’s end • Chestnut An autumn/winter favourite…

BORLOTTI BEANS FRENCH BEANS BROAD BEANS Borlotti & runner beans with sage, tomato & garlic This is a great summery stew you can make-ahead to let the flavours deepen Serves 4 Prep time 20 mins Cooking time 25-40 mins • About 1.2kg fresh borlotti beans, shelled (600g shelled weight); or use 2 x 400g tins borlotti beans and skip step 1• 100ml extra-virgin olive oil, plus extra for drizzling• 2 onions, sliced• 3 garlic cloves, crushed• Good pinch chilli flakes (optional)• Small bunch fresh sage leaves, half roughly chopped• 600g vine tomatoes, chopped• Pinch of sugar (optional)• 400g runner beans, strings removed, sliced diagonally• 200-300ml vegetable stock (check it’s gluten-free)• Small bunch fresh oregano leaves, roughly chopped• Good dollop of mascarpone 1 Put the shelled borlotti beans in a large…

Beef stir-fry with cabbage & coconut With different varieties coming in and out of season throughout the year, this dish combines vibrant red cabbage with spring’s milder Savoy Serves 4 Prep time 15 mins Cooking time 15 mins • Sunflower oil• 2 British beef rump steaks (about 200g each)• 1 red onion, sliced• ½ red cabbage, shredded• ½ savoy cabbage, shredded• Juice of 2 limes, plus wedges to serve• 3 tbsp soy sauce• 2 tbsp sriracha (or other chilli sauce)• 90g fresh coconut, in chunks• Bunch fresh coriander To serve (optional) • Toasted sesame oil 1 Heat a large frying pan or wok over a high heat with a splash of oil. When the pan is searing hot, fry the steaks for 2½ mins on each side, then slice and…

Seared beef fillet with crunchy pomelo salad Summer favourite sugar snap peas add a crisp texture to our spicy salad laced with citrussy pomelo Serves 6 Prep time 20 mins Cooking time 20-30 mins, plus resting You’ll need… Digital probe thermometer • 800g British beef fillet• Olive oil for brushing For the salad • Large handful beansprouts• 200g sugar snap peas, halved lengthways• 150g radishes, roughly chopped• ½ cucumber, deseeded and sliced• 1 pomelo, segmented and chopped, juice reserved• 1-2 red chillies, chopped• 4 tbsp roasted peanuts, chopped• 1½ tbsp sesame seeds• Fresh coriander, mint and Thai basil to serve For the dressing • Finely grated zest and juice of 2-3 limes• 1 tsp fish sauce• 1 tbsp rice wine• 2 tsp toasted sesame oil• Pinch brown sugar• 2 fat…

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Baby leaf salad with bacon & tarragon croutons & edible flowers Packing plenty of crunch and flavour, this pretty floral salad brings a meadow freshness to the table Serves 4 as a starter or side dish Prep time 10 mins Cooking time 10 mins • 6 rashers streaky bacon• Splash of rapeseed oil• 1 large slice sourdough, finely torn• 3 fresh tarragon sprigs, leaves picked• 125g mixed baby salad leaves• Edible flowers, available from larger supermarkets For the dressing • ½ tsp Dijon mustard• 3 tbsp rapeseed oil• 1 tbsp moscatel or sherry vinegar• Juice of ½ lemon 1 Put all the dressing ingredients in a clean jar with a pinch each of salt and finely ground black pepper. Seal tightly, then shake to emulsify the dressing. Set aside. 2…

The beauty of homemade soup – besides the all-important comfort factor – is that fact there’s no limit to the flavours you can create. Got some veg? Got water or stock? Spices in the cupboard? Some beans or bread? Then you’ve got the makings of a hearty soup – you just need to follow a few golden rules. Once you’ve mastered the basics, you can create any soup recipe you put your mind to. How to create the base Put chopped onion, celery, carrot and leek in a pan with butter/oil. Add garlic, if you like. Season and cook gently until soft and lightly golden (but not burnt). Which flavourings to add Now it’s time to add the herbs and spices: bay, thyme and/or rosemary for hearty soups; ground cumin,…

Tomato & caperberry salad, P69 Roast tomato sauce, P62 Heirloom cherry tomatoes, burrata & herb pesto pizza, P64 Bacon & egg pie with tomato topping, P68 Watercress & tomato scone-based ‘pizza’, P65 Pappa al pomodoro, P70 Classic meatballs in tomato sauce, P62 Stuffed baked tomatoes, P66 Focaccia with pesto & vine tomatoes, P71 1 Roast tomato sauce This rich, versatile sauce is simple to make and freezes brilliantly to keep the sun-kissed flavours of summer going well into autumn Make 1.2kg Prep time 25 mins Cooking time 40 mins • Extra-virgin olive oil• 2 onions, finely chopped• 3 garlic cloves, crushed• 2 tbsp tomato purée• 150ml red wine• 1.5kg tomatoes, roughly chopped• 1 tbsp balsamic vinegar• 2 tsp sugar• Large bunch fresh basil, torn 1 Heat the oven to 180°C/fan 160°C/gas…

Baked Camembert with bramble & bay jam You can’t beat a gorgeously gooey baked Camembert – or can you? Try stuffing it with homemade bramble jam to find out… Serves 4-6 Prep time 10 mins Cooking time 20-23 mins • 250g Camembert• 1 small garlic clove, thinly sliced• 2-3 fresh thyme sprigs, plus extra sprigs to garnish• 1 bay leaf• Splash dry white wine• 2-3 tbsp bramble and bay jam (see p93) or a good-quality apple and blackberry jam• Small handful blackberries• Crusty bread or crostini to serve 1 Heat the oven to 200°C/fan 180°C/gas 6. Put the cheese in the middle of a sheet of non-stick baking paper on top of a sheet of foil. Make a cross in the top of the cheese with the tip of a…

Sausage & cider casserole with apples & sage The sweet and salty notes of pork, cider, apples and sage are a classic flavour combination. This recipe uses eating apples and can be frozen in batches, too Serves 4-6 Prep time 20 mins Cooking time 1 hour 10 mins • 1 tbsp sunflower oil• 8 British outdoor-reared pork sausages (at least 70% meat content)• 200g smoked bacon lardons• 50g butter• 2 medium onions, chopped• 2 garlic cloves, crushed• 2 small parsnips (about 350g), chopped• 3 large celery sticks, chopped• 1 tbsp tomato purée• 2 tbsp plain flour• 300ml medium or dry cider• 300ml fresh chicken stock• 8-10 fresh sage leaves, chopped, plus a few leaves fried in a little oil until crisp (optional)• 1 tbsp wholegrain mustard• 2 small eating apples,…

There’s nothing quite like the satisfaction you get from eating produce that you’ve grown yourself. And the good news is you don’t need a lot of space – as long as you‘ve got enough room for a few growbags or a hanging basket you’re good to go. Some things are easy to grow from seed, others are better if you start with young plants, especially if you don’t have the equipment – or inclination – to propagate your own seeds. Ask for advice at nurseries and always read the instructions. USEFUL KIT • Containers Use the biggest you have space for, so you don’t have to water and feed so often • Bamboo canes or stakes These help support plants such as tomatoes or runner beans. Dwarf beans, for instance,…

Tomato, thyme & ricotta tart Add to the theatre of this mouthwatering tart with tomatoes in different sizes and colours Serves 6 Prep time 30 mins, plus chilling and resting Cooking time 26-28 mins You’ll need… Deep 23cm loose-bottomed fluted tart tin • 250g pack ricotta• 80g ricotta salata, grated (from Italian delis, or use pecorino)• 1 tbsp extra-virgin olive oil• 2 tsp runny honey• 1 tbsp fresh thyme leaves, plus extra to serve• Grated zest of ½ lemon• ¼ tsp cracked black pepper• 650g mixed tomatoes – you’ll need 4 large tomatoes for the first layer• Handful small fresh basil leaves For the pastry • 200g plain flour, plus extra for dusting• ½ tsp salt• 4 fresh thyme sprigs, leaves picked• 100g chilled butter, cubed• 3-4 tbsp ice-cold water…

Butternut squash & sage macaroni A twist on a classic, this vegan version of macaroni and cheese will be on the table and ready to eat in half an hour Serves 2-3 Prep time 15 mins Cooking time 15 mins • 1 small butternut squash, peeled and chopped into small, even pieces• 200g egg-free dried macaroni• 1 tbsp olive oil• 1 medium onion, finely chopped• 2 garlic cloves, crushed• 1 tsp dried sage• 350ml vegetable stock, hot• Small handful fresh basil to serve 1 Bring a large saucepan of water to the boil. Add the squash to the water and cook over a medium heat for 10-11 mins until very soft, then drain. 2 Meanwhile, put the macaroni in a separate saucepan and pour over boiling water to cover. Bring…

Carrot, sweet potato & feta fritters If you grow your own or get a veg box delivered, this is a great recipe for using up root veg Serves 4 Prep time 10 mins, plus draining Cooking time 20 mins • 800g carrots, peeled and grated• 2 large potatoes, peeled and grated• 1 large onion, peeled and grated• 600g sweet potatoes, peeled and grated• 5 medium free-range eggs• 200g feta, crumbled• 6 tbsp wholemeal flour• 25g fresh coriander, chopped• 2 tbsp cumin seeds• 300ml vegetable oil• Green salad, yoghurt and lime wedges to serve 1 Put the carrots, potatoes and onion in a colander over the sink with a big pinch of salt and leave to drain for 30 mins. 2 In a large bowl, combine the eggs, feta, flour, coriander…

Ricotta pancakes with spiced pear & bacon butter Serves 2 Prep time 15 mins Cooking time 15 mins • 60g self-raising flour• ¼ tsp baking powder• Large pinch ground cinnamon• 2 medium free-range eggs, separated• 25g butter, melted, plus extra for frying• 75ml low-fat natural yogurt• 75g ricotta• ¼ tsp vanilla bean paste For the pear and bacon butter • 25g unsalted butter, plus extra to taste• 1 pear, cored and sliced into wedges• 4 free-range smoked streaky bacon rashers• 1 star anise• Pinch ground cinnamon• Tabasco sauce to taste• Maple syrup for drizzling (optional) 1 Stir the flour, baking powder, cinnamon and a pinch of salt in a large bowl. In a jug, whisk the egg yolks, melted butter and yogurt. Make a well in the centre of the…