Is it too fanciful to think that an Autumn menu can echo the colours of the season?
Here are the golds, the reds, the bronzes of the leaves in late autumn.
Garlic and saffron soup
Very delicate and palate-stimulating. Perhaps serve with a slice of grilled garlic-rubbed sourdough.
Sweet and sour lamb with raisins and pinenuts
Chunks of lamb shoulder can be cooked ahead of serving time and can then be gently reheated adding the raisins and pinenuts.
Choose a butternut or other variety you know remains firm after cooking. The potato and pumpkin must be cooked separately and then be combined through the potato ricer. Add a ladleful of the lamb sauce to the cooked gnocchi.
Buttered grated beetroot
Here is the red in our autumnal feast
Quinces baked in honey with farm cream
Once ignored, quinces are now sought after and one of the glories of autumn. Providing you can outwit the possums they hang on the tree for weeks, and their perfume is enchanting when piled into a fruit bowl.