Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

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From a culinary point of view, September brings a change. This is the last month when we can enjoy eating out-of-doors, but there is plenty of work to be done in the kitchen. Now is the time to preserve and bottle the fruits of autumn and to prepare traditional chutneys.

Game is back with the exception of pheasant, and white fish improve as the cold weather approaches. Autumn vegetables like onions, marrow, sweet peppers and aubergines combine to make interesting cooked vegetable dishes and give unusual flavours when added to casseroles. There are many varieties of home-grown apples and pears to choose from and an abundance of plums and damsons which will make lovely autumn puddings. Baskets should be looked out, for soon the wild blackberries in the hedgerow will be ready for picking.