Autumnal Recipe Ideas | Glass Jars and Bottles
Posted by Adam Calcutt on
Gardening season is slowly starting to wind down and as we get ready to overwinter some crops, tidy out the greenhouse and prepare for frosts, some of the most delicious fruits and vegetables are just coming into their best. Autumn is well known for many British staples which can be turned into some truly delicious foods. We’ve put together some of our favourite autumn recipes to use up any gluts you might have at this time of year.
You can’t beat an apple chutney on a cheese board, smeared across a sandwich or even just straight on a cracker and with a variety of apples in season, you can make any variation you like. Start with a kilo of apples, 750g of light muscovado sugar, 2 medium onions, 500g of raisins, 2 tsp of ginger, 2 tsp of mustard seeds, 700ml of cider vinegar and a tsp of salt and add to a pan over a high heat. Bring the mixture to a boil before turning down to a medium heat and simmering uncovered for about 35 minutes. Once ready, add to your sterilised glass jars and eat or store.
Fennel is a delicious flavour that tastes great in pasta, on pizza, on sandwiches or in salads and you can preserve it in a pickling solution so that you have it on hand at all times. Simply add vinegar, sugar, salt and spice of your choosing to a pan over a low heat until the sugar has dissolved, and the spices are aromatic. Then, prep your fennel by chopping it into pieces and layering into a glass jar of any size. Pour over the pickling solution and then leave for a minimum of 4 hours to infuse.
It can be harder to grow herbs in the colder months if you don’t already have an established plant, so using those that you do have to make pesto means you can add them to cooking all year round. You can use just about any herbs to make pesto, simply add them to a blender with pine nuts, parmesan cheese and olive oil and blitz into a smooth paste.