OCTOBER

Hello!

Well isn’t this exciting? It’s October and the 2022 Seasonal Eating Calendar is here! I can’t believe it’s been an entire year since launching the 2021 one. I was so insanely overwhelmed by the support for last years one, so hopefully you like this one just at much! 
In other news, this month we see start to celebrate gourd season - pumpkins and squashes all day, errrday. Apples and plums are also at their best right now so get making this. Keep an eye out for the rosehips on the hedgerows too, I’m going to spend a day next week collecting some to make some syrup.

Big love, Emma x

2022 Seasonal Eating Calendar

The Seasonal Eating Calendar is now online and available to pre-order! Pre-orders are open until 31st October and all calendars will be posted out the week commencing 8th November.

Celeriac and Shallot Tart

This tart is super simple and makes the most of celeriac coming into season in Autumn. The perfect lunch when served with a little salad.
Find the recipe here.

Serves 4-6

Ingredients:

320g ready-rolled sheet of puff pastry

1 small celeriac, or half of a large (roughly 420g)

2 banana shallots

180ml Crème fraîche

1 tsp wholegrain mustard

4 sprigs rosemary

Olive oil

Salt and pepper

Parmesan to finish

Method:

1. Preheat oven to 180ºC.

2. Peel the celeriac and cut into slices, roughly 2-3mm thick. Drop the slices into a bowl of cold water with a squeeze of lemon to stop it browning.

3. Thinly slice the shallots lengthways and add to a frying pan with a good bit of oil. Fry the shallots until they start to take on a beautiful golden colour, then remove from the heat and set aside until later.

4. Roll out your sheet of pastry onto a greaseproof lined baking tray. Lightly score a 1.5cm border around the edges. Brush the pastry with a little milk and place in the oven for 15 minutes.

5. In the meantime, combine the crème fraîche with the mustard and ½ a teaspoon of sea salt flakes (or a generous grind if using rock salt) and a good grind of pepper. Drain the celeriac and return it to the bowl, toss in 2 tbsp of oil and a little seasoning.

6. When your pastry comes out, flatten it down by pressing a second baking tray or chopping board on top of it. Spread the crème fraîche over the pastry (leaving the border clear) then layer the celeriac slices on top of that. Add a couple of sprigs of rosemary and place in the oven for 20 minutes.

7. Remove, scatter over your fried shallots and return to the oven to cook for a further 10 minutes.

8. To serve, drizzle with a little extra virgin olive oil and some shavings of parmesan.

Here are some of my favourite Instagrams from the last month, this really, really excellent plate courtesy of Hot 4 U at The Plough.
I’m counting down the days until Nigel Slater’s new book is out, I’ve already pre-ordered it and I think it’s going to be wonderful. Hal Haines creates the most lovely hand painted ceramics and this one is no exception to the rule.