OCTOBER
 

Hello!

October is finally here - and it’s starting to feel like it too! This month I’ve chosen to celebrate what I think are the ultimate autumnal ingredients and cook with quinces and pumpkins!

It also means the launch of the Mainly Breakfast Seasonal Eating Calendar! I’ve been working really hard over the last couple of weeks to produce this hand illustrated calendar for 2021 - and I’m so excited to finally be able to share it with you! It will officially launch online tomorrow, but newsletter readers can pre-order it today!

Hope you like it!

Emma x

Pre-order yours here!
 

Quince Porridge

This method roasts the quince after poaching it. It really helps the texture of the fruit, however it’s not essential. The quince will be ready once it’s been poached and will still make a wonderful porridge topping. I’ve listed the porridge measurements in cups, which I know is rather American, but in all honesty, it’s the easiest way to think about it. You just need to discover your favourite ‘porridge mug’. The mug or cup that holds just the perfect amount of porridge oats to make the ideal potion size for one person. Mine is a rather dainty looking white and teal teacup. The amount of quince cooked here is probably enough for four bowls of porridge - so if you’re just cooking for yourself, eat the rest on yoghurt as an alternative breakfast, or even better, on some rice pudding for the ultimate Autumn dessert. Once cooked it should keep for a couple of days in the fridge. 
 

Ingredients:
For the quince:
2 quinces
3 tbsp honey
3 tbsp sugar
1 star anise
A few strips of lemon zest and the juice of half the lemon
500ml water

For the porridge:
½ cup of oats per person
½ cup of water per person
½ cup of milk per person

Method:

  1. Peel, core and quarter the quince. Be careful of fingers here, they are a super solid fruit!!

  2. In a pan, place all ingredients for the quince. Bring to the boil and lower down to a simmer. It should simmer for around 50 minutes, which I know seems like a long time but trust me, this is one that can’t be rushed! When it’s ready it should be soft to pierce with a knife and should have turned into a beautiful ruby red colour.

  3. Preheat oven to 200ºC, roast the poached fruit (along with the poaching liquid) for 20 minutes until they look sticky and caramelised.

  4. Remove the fruit from the oven and leave to cool slightly whilst you make the porridge.

  5. In a pan, add the water, milk and oats. Bring to the boil, then turn down to the lowest heat possible. Stirring regularly until thick.

  6. Serve the quince on top of the porridge and enjoy.

    *the quince can be poached the night before and simply roasted in the morning because, let’s be honest, no one has time for this in the morning!

 
 

Roasted Pumpkin Risotto with Crispy Sage

The ultimate Autumn comfort food. This is the perfect risotto for a cool October evening. The fluffy roasted squash and the crispy sage are the perfect pairing. Find the recipe here.
 

Here are some of my favourite Instagrams from the last month. I’m an absolute sucker for a roasted stone fruit so Max Rocha’s breakfast peach looks like my ideal meal. Marietta Varga has done the most beautiful photo series entitled Mellownoon. And finally, Rosie Ramsden’s delicate Autumnal looking scene.