While piles of crisp, eddying golden leaves and a nip in the morning air are sure signs that autumn is in full swing, I tend to feel the seasons more through their food. Nothing for me is more autumnal than the sight of pumpkins, in all shapes, sizes and colours, lined up at the farmers market, or russet apples piled in abundance in the grocery stores. At this time of year, my appetite shifts towards hearty, bolstering foods in varying shades of gold, green and red; porridge becomes a staple breakfast and my love of baking shifts up a gear or two. Here in Denmark, we are blessed with fabulous bakeries on every corner, and one thing I particularly love about this little Scandinavian corner of Europe is the dark, flavoursome nature of the breads on offer, which are often punctuated by crunchy seeds and dense with nutty wholegrain flours.
Read moreSmoked duck salad with raspberries, goat’s cheese, toasted pecans and chocolate balsamic vinaigrette
A friend of mine once asked me what ingredient I cook with the most (staples like salt and oil aside). I answered limes, but on reflection it could equally be raspberries. Having said that, I don’t tend to ‘cook with’ raspberries much: I prefer to eat them unadulterated, scattered over porridge or granola or with cubes of golden papaya or juicy ripe mango for dessert when I can’t quite justify eating loads of chocolate or crumble. I occasionally bake them into cakes: I love the way baking intensifies their sharp, almost grassy flavour, and the way they stew their rosy juice through the buttery crumb, perfuming it with that heady scent of summer. Recently, though, I’ve been thinking about the savoury uses of raspberries.
Read moreCherry tomato cobbler with herby goat's cheese scones
Easter and Christmas are very meaty holidays, but while the nut roast seems a standard vegetarian option during the winter, there isn’t really a general consensus on what vegetarians should tuck into while everyone else is enjoying their roast lamb. This delicious savoury cobbler should satisfy the non-carnivores around the table. It’s bursting with the colours and flavours of the Mediterranean, perfect for welcoming spring: lovely fresh tomatoes and peppers bake until tender under a crust of goat’s cheese scones, fragrant with lemon thyme, rich with parmesan and topped with golden pine nuts. It’s easy to make and provides a hearty, all-in-one main course, deliciously rich and sweet, with those lovely tangy scones to soak it all up. Find my full post and recipe on the AO Life blog!