Resident Chef - September 2007
It’s Cornucopia time! The Horn of Plenty as depicted by the harvest cone has been the symbol of food and abundance since the 5th century BC. This month sees the bridging of two seasons and a larder brimming with the autumn harvest bounty plus the last of the summer goodies. The leaves are changing colour, the nights are drawing in and the little angels are back at school… all in all, the perfect time to have some ‘you time’ with your partner, a nice romantic meal, a bottle of wine, the BlackBerry switched off (come on, it’s only for one night).
After the amazing vibrant colours of the summer season, the reds and greens, the sunflower yellows, all the rained off barbecues and of course the freak hailstorm and snow in July, it’s time to make the most of glowing autumn evenings, time to snuggle up on the sofa in front of a gentle fire with a big fruity, warming Bordeaux.
And as the climate changes, mother nature does what she does best. Seasonal vegetables become heavier and more comforting, as opposed to the light refreshing fruits of summer and there’s a sudden abundance of wild mushrooms and game, nuts and seeds. And for those among you who took my advice and planted your herb gardens, pumpkin seeds, leeks and courgettes all those months ago – now is the time to reap the rewards.
Thoughts turn to stews and broths, rich stomach-lining soul food, all the stuff needed to keep the cold at bay. Grouse, rabbit, duck and venison, simply roasted and paired with autumnal favourites such as pumpkin, butternut, damsons and hazelnuts.
September hosts both British Food Fortnight (22 September-7 October) and Organic Food Fortnight (1-16 September). Take inspiration and get down to your local farmers market (where you will find the really good stuff that has been locally grown and is half the price of the supermarket equivalent) and pick up the finest and freshest, organic, British-grown apples and blackberries and make someone happy with a really delicious crumble.
The biggest selling point about this type of food is the lack of attention needed in preparation. Simply envelop some tender game with moisture- rich fruit and veg in some stock, in an earthenware pot and stew. Leaving all the time in the world to focus your attention elsewhere…
For further information about Organic Food Fortnight visit online at www.soilassociation.org
Chris Staines is Head Chef at Foliage, at the Mandarin Oriental Hyde Park, 66 Knightsbridge, SW1X 7LA, 020 7201 3723
www.mandarinoriental.com/london