Seasonal tips and ideas from Class One Chefs
A colourful, flavoursome salad of chargrilled leeks, pickled plums, ricotta and mixed leaves is ideal for this transitional time of late summer to early autumn.
(Picture Above)
Use wild mushrooms in a creamy sauce to serve
with chicken or in a risotto. Or make some small
plate dishes such as spicy dumplings, lemon and
garlic mushrooms with crusty bread, or croquetas.
Elevate a side dish of savoy cabbage by roasting it with squash and mixing in your choice of spices or chili peppers. Or add to creamy pasta dishes with garlic, lemon and bacon or chorizo.