Harvest Festival feasting
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The Harvest Festival is a celebration of all the bounty of an annual crop, often held as the winter approaches in thanks for the spring and summer produce as it comes to an end. In Britain this festival has been celebrated since pagan times, is usually in late September or early October, and with an individual Sunday being the focus of celebrations—this year it will be October 4.
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All harvest celebrations, which occur at different times across the globe, express gratitude for the plant produce that feeds us, and as a preparation for the winter ahead. This can mean preserving and storing late summer crops, and welcoming in autumnal vegetables and fruit, such as roots, squash, and apples.
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Our single subject cookbooks can come in handy when deciding how to make the most of a bumper crop—for example explore Apples: 50 Tried & True Recipes, and Apples (A Country Garden Cookbook).
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To get in the autumn spirit explore our collection of recipes for Autumn’s Vegetable Harvest—find recipes for Wild Mushroom Forest Pie, and Beetroot and Lentil Lasagne.
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Pictured above: Smoke My Squash from Pimp My Rice: Over 100 inspirational rice recipes from around the world by Nisha Katona
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A Consuming Passion for the pressure cooker
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Amanda Berne is a food writer, recipe developer, and editor turned baker. At large in her family’s kitchen from the age of 13, she is a lifelong fan of great flavor, and any kitchen gadget that can help with that. In our latest Consuming Passions feature, she shares her love of Pressure Cooking—its benefits and how to use it to best create great tasting dishes with ease.
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Amanda takes us from the pressure cooker’s earliest history in 1679 France via all the developments that make the modern stovetop or electric versions a real boon in the kitchen. Whether you are dealing with rice, eggs, pulses and more, Amanda shares methods and recipes to make the most of your ingredients and your gadget—including pointing towards a couple of the cookbooks on our Gadget Bookshelf.
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Of course time-saving is one of the pressure cooker’s great advantages, and Amanda explains how to approach everything from pulled pork to a deeply flavored stew—dishes traditionally requiring long and slow cooking. Among these there is no greater use of any cooking pot than creating that universal panacea Chicken Soup—whipped up in a fraction of the time with the pressure cooker.Â
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Our Cookbook of month for October is Family Thai
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If you haven’t taken part before, all you have to do is join us on Facebook at #ckbkclub, and post your photos and comments of dishes made from the book. We can’t wait to see what you make!
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Ingredient focus:Â broccoli
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Broccoli is a brassica, a member of the cabbage family, and botanically aligned with cauliflower. Both are plants with clusters of potential flowers that stop growing while still in bud. The most common type of broccoli is the calabrese which is usually green, although can be purple, and is harvested in summer.
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Universally popular—often the first vegetable fed to infants—broccoli has a mild, pleasing taste, and is both easy to cook and suitable for a range of dishes. It can be eaten raw—as part of a crudité platter, perhaps with a bagna cauda for dipping. It is also good steamed, blanched, stir-fried, roasted, and more.
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6 of the best scallop recipes
A real treat, scallops are precious little nuggets of deliciousness. Pay attention when cooking, to maximise their sweet, nutty flavor, and keep them tender. They will more than reward your efforts. Here are six super scallop recipes.
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from Ramen by Heather Whinney
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from Nikkei Cuisine by Luiz Hara
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from One Knife, One Pot, One Dish by Stéphane Reynaud
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from Chinese-American Barbecue by Winnie Yee
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from The Seafood Shack by Fenella Renwick and Kirsty Scobie
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from Solo by Signe Johansen
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