This is the season for savouring the mellow tastes of early winter in soups and desserts.
Leeks, potatoes, parsnips, carrots, swedes and turnips can all be used to make economical, nutritious and satisfying soups
And what is nicer than a baked apple, or a blackberry & apple crumble?
And, now – October through to January – our hill-bred lamb from the Cheviots and Pennines is at its best, tender and tasty – and great value.
Game is now in season – and you’ll find the farmers’ market producers, like Carolyn and David Ridley or Jane Emerson, more than happy to talk about how best to cook game:
Why not try some venison sausages for a start – with kale, sprouts, red, Savoy or white cabbage?
A young grouse is easy to cook: panfry for 5 minutes breast downwards on each side and then just 5-10 minutes in the oven at 180˚C.
Or for something in between game and chicken – try guinea fowl which is sold at many Farmers’ Markets in Co Durham.
For something out of the ordinary, try smoked hake – the texture and taste were superb and it can be enjoyed simply cooked in butter and served with boiled potatoes and a tomato salsa.
And look out for the 2018 heather honey, which is come to market now – just close your eyes and sniff it and you are transported to the purple moors.