Presents some of the best of autumnal food. This title captures the life-cycle of what from rabbit to mackerel to pumpkin. It features ingredients from the river, sea, woodland and field, shore or highland.

In the BBC2 programme, "What to Eat Now", Valentine Warner takes us on a mouth-watering, content-rich and beautifully filmed journey through the best of autumnal food. He charts the growth of his favourite foods from their first stirrings as seeds through to fully grown foods. Natural history filming techniques will capture the life-cycle of everything from rabbit to mackerel to pumpkin. The programme then follows Valentine as he brings each ingredient back from the river, sea, woodland and field, shore or highland and launches it into ovens, pans and barbecues. He cooks 3-4 dishes in each episode, both indoors and out.

Introduction


4 LEGS

Braised shoulder of lamb with bitter herbs and honey

Lamb in onion sauce

Lamb birria (a Mexican stew)

Poached lamb's tongues with caper sauce

Sweet and smoky pork neck with roasted beets and kale

Ham in parsley sauce

Bean stubby - a pork, ham and bean stew with beer and molasses

Roast suckling piglet

Corned beef and cabbage hash

Oxtail stew

Shin of beef with tomatoes, lemon and capers

Hot chicken tea with mint and lemon

Hot beef tea with sherry and chile

Rabbit, with peas, lettuce and cider

Rabbit fennel top and green bean salad


MAGICAL ANIMALS

Jugged hare

Venison stew

Venison liver with sage and capers


BIRD &
BEAK

Poached chicken with beetroot and horseradish relish

Chicken legs in penny bun sauce

Chicken with apples and paprika

Partridge with Raz el Hanout

Coronation partridge

Le Garbure (a south-western French stew with duck)

Confit duck legs

Duck with warming walnut brandy sauce

Woodcock pate

Pigeon and pickled walnut and roast chicory Salad

Pheasant curry


VEHICLES FOR TOAST

Lamb's kidneys with onion, sherry and smoked paprika

Snipe on Toast

Mackerel on toast with salted cucumber and horseradish


FIN &
GILL

Mackerel in oats with watercress

Pickled mackerel

Grey mullet on the grill with Charmoula

Japanese lunch mullet with grated turnips and ginger

Poached skate salad

Gurnard fillets with mushy peas

Turbot with potted shrimps

Salmon head soup

Conger eel stew with saffron and oranges


SHELLFISH

Crayfish hazelnuts and Pernod gratin

Boiled crayfish and mayonnaise

Curried mussels with beer and lovage

Mussel empanada

Mussels and roast jerusalem artichokes

Fried oysters with Bloody Mary sauce

Po Boy sandwhich (an oyster sandwich)

Baked crab custard with crispy Cheddar

Spider crab fry with parsley , garlic and lemon


CHEESE &
EGGS

Alpine macaroni

Dolcelatte and pear tart

Welsh Rarebit


BREAKFASTS

Sprottled Eggs

Scrambled eggs done properly

Mushrooms on Toast

Cockles and bacon in cream

Eggy pannetone


MUSHROOMS

Golden armoured mushroom and celeriac torte

Raw mushroom salad

Magic mushroom omelette

Wild mushroom lasagne

Autumn pie


VEGETABLES

Roasted chicory

Lentils and girolles with bacon

Lentils and chicory in a lemon and parsley vinaigrette

Stuffed marrow

Marrow with mustard and carroway

Pumpkin soup with sherry

Roasted Squash

Cabbage stuffed with stilton, dates and pickled walnuts

Red cabbage done properly

Alistair's cabbage and parma ham salad

Saurkraut

Creamed spinach

Stalkers onion

Onion Tart

Leeks in a vinaigrette

Leek and potato soup

Val's potatoes with duck fat, garlic and parsley

Pommes puree

Celeriac remoulade

Corn soup

Elote


PUDDINGS &
BREADS

Joyce Molineux's easy chocolate tart

Caramel oranges

Poached pears

Poached plums

Bakewell Tart

Rhubarb and pomegranate breakfast

Blackberry and sloe gin jelly

Quince and damson crumble

Baked bananas with rum

Sue' s marmalade tart

Apple Charlotte

Soda Bread

Corn Bread


DRINKS

Spiced cider

Pink French

Sloe Gin


Stores at home

Scrimping and saving

Responsibilities for hunting

Cooking for girls (or boys)

Something on seasonality

A few suppliers


Index

Acknowledgements.