Mid-September is a time of change. Summer is still vivid in our memories. Some days still hold its warmth, the farm and garden are still bountiful. And yet winter is now on the horizon. How do we make the most of autumnal plenty, eating well for the season, and preserving some of that bounty for the sparser months to come? Focus on the current harvests, and brush up on your jam-making and pickling skills.
American food writer and editor Amy Kaneko spent two years living in Japan with her Japanese husband, and has learnt Japanese home cooking from her mother-in-law, friends and family. In her book Let’s Cook Japanese Food!: Everyday Recipes for Authentic Dishes – which we are delighted is now live on ckbk – she brings her knowledge of what Japanese people really eat at home to Western readers and their kitchens.
With an extensive front section that guides the novice Japanese cook through equipment, ingredients and methods, the recipes are then divided by five ingredient types that are key to this cuisine. For example, in addition to a section on Vegetables, there is also one on Tofu & Eggs. The recipes themselves are carefully explained and easy to follow.
From September 20 to October 6 we mark British Food Fortnight, an annual celebration of the diverse and delicious food the UK has to offer, now in its 23rd year. To enjoy great British food, search across ckbk, including this collection of British Specialties. Serve some Bubble and Squeak – a kind of potato and cabbage hash that is more than the sum of its parts – with your Lancashire Hot Pot. And how about an old school Jam Roly-poly for pudding?
September 21 is International Eat an Apple Day. We all know that an apple a day is good for you. But given they are also very tasty we don’t mind! Here are six smashing apple recipes for some apple-eating variety.
