Kenny’s Kitchen…. Transitioning into autumn foods

Kennys Kitchen
Borderfields HQ
Borderfields HQ

With autumn officially here it is now the time to start transitioning into those delicious autumnal foods, and with so many great ingredients and flavours to work with, it is the perfect time to get creative and incorporate them into your meals.

Autumn for me calls for warm, hearty meals with plenty of flavours, packed full of vitamins and protein to get you through the colder months. As a chef, I love it when new foods come into season as it means I can experiment with the new flavours and ingredients. This season brings venison, lamb, beetroot, pheasant, scallops, kale, pumpkin, apples and much more!

It is easy to find some creative ways to make the transition when there are so many seasonal foods on offer. For example scallops are a great seasonal fish and they are so versatile to work with. My Pan-fried Scallops and Tomatoes dish using Borderfields cold pressed rapeseed oil, is a really easy, healthy dish to make and you could even try combining it with vegetables such as pumpkin and kale to really give it that hearty autumnal feel.

Another great way to make use of seasonal produce is to choose one of the many fantastic meats which are currently in season, combined with some of your favourite vegetables and then simply flavoured with one of the Borderfields infused oils. I would recommend using a locally sourced venison steak- rich in iron and protein, and I enjoy using the garlic or basil flavours to really give the dish some flavour. The infused oils are great time savers, giving any dish a fantastic flavour instantly.

At House of Tides we have been embracing the transition into autumn and have been creating some excellent flavour combinations using the fresh produce.  My Venison Tartar with Beetroot and Blackberries and also my Duck and Lamb dishes are just some of the examples on my menu which include fantastic seasonal, locally sourced ingredients.