A Foraging Feast

The summer nights have drawn to a steady close, the temperature has cooled as the trees  shed their beautiful crisp golden leaves -  yes, Autumn is here.

It’s an enchanting time of year; the season of change, with nature putting on a magnificent display of richness and colour. 

A smoky aurora floats through the air as wood-burners are re-lit after a summer untouched, cosy cashmere jumpers and woolly hats are pulled out of closets and delicious smells of warm soups and stews bubbling away on the Aga fill the house.

Autumn also presents an exciting prospect that the whole family can revel in and I'm not just talking about the new series of Downton Abbey, though in addition, I am referring to foraging. 

Celebrity chef, Marco Pierre-White once said that ‘if you aren’t prepared to go out and get it, do you really have the right to eat it?’ 

Now, even though I think he makes an excellent point, I am not advocating stepping out and slaying a cow or, may I quickly add, expecting you to either. 

However, nature does offer many delicious treats we can seek in a slightly less drastic fashion. 

Living in the heart of the Cotswolds, we are not short of captivating walks through woods, along rivers and around fields to forage and feast on nature’s delights.

I have based my recipe here on blackberries, as I believe that in this particular dish, it delivers a real sense of autumn. 

Any blackberries you have left over, I strongly recommend you try making blackberry liqueur (see recipe below) – it will be ready in time to be used as that vital winter warmer during the colder months that lie ahead!

Blackberry and Apple 

Crumble

Everybody loves a good humble crumble, one of Britain’s most celebrated desserts. 

Enjoyed during the cold months of autumn and winter, it brings comfort and warmth to our bellies following a hearty roast or casserole.

Serves 6

Ingredients

3 cooking apples (Braeburn)

300g blackberries

4tbsp brown sugar

2tsp cinnamon

½ lemon, juiced

Topping:

50g rolled oats

50g wholemeal or plain flour

100g ground almonds

100g brown sugar

1tsp ground cinnamon

100g butter

Method

Preheat the oven to 180’C

Peel, core and cut the apples into segments and put them into an ovenproof dish with the blackberries. Sprinkle with the sugar and cinnamon, and drizzle with lemon juice

To make the crumble topping, using your hands, rub the flour, butter, oats and sugar together in a bowl until you achieve a breadcrumb consistency

Mix in the ground cinnamon and almonds

Sprinkle the crumble topping over the fruit and bake in the oven for 30-40 minutes until the crumble topping is golden and the fruit is tender.

Serve immediately with ice cream, custard, and cream or crème fraiche.

Don’t let any leftover blackberries go to waste…

Blackberry Liqueur

The perfect winter warmer, hip flask filler or festive gift

500g blackberries

1 litre of vodka

600g caster sugar

300ml water

2 cinnamon sticks

2 glass bottles

Heat the water and sugar together on a low heat until the sugar dissolves - then set to one side at room temperature.

Equally pour the vodka into two sterilised bottles and again, equally share the sugar syrup and blackberries between the two.

Place a cinnamon stick into each bottle before sealing with lids and placing in a cupboard for two weeks to a month, shaking occasionally.

Strain the liqueur through a fine muslin before bottling up and placing back into the cupboard for a further month to mature.

Serving suggestions – this liqueur is delicious on its own; or as accompaniment in a glass of fizz, making the ultimate autumnal champagne cocktail!