J’AIME SEPTEMBER/OCTOBER 2023

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JACK’S MENUS MAKE THE MOST OF SEASONAL PRODUCE making an appearance on menus. “September is right at the start of game season, but as we get into October you’ll see more and more, particularly things like venison,” says Jack. And October will also bring squashes to the fore, as your traditional pumpkins come into season. Although Jack recommends leaving pumpkins for Halloween carving and opting for other, tastier seasonal squashes. “Traditional pumpkins have such thick skin, that they take so much effort to peel - I personally don’t think they’re worth the effort when other squashes are easier to deal with, and taste better too,” says Jack. “Butternut squash adds a nice touch of colour at this time of year. You can roast it in its skin, and I like to serve it with venison, kale, chilli, garlic and some golden raisins. The squash is a nice substitute for potato in a hearty dish.” For another splash of colour, English varieties of beetroot are another thing to look out for. “There are so many different varieties; as well as purple, you get golden and candy, which can be sweeter,” says Jack. “Purple beetroot is lovely, just simply roasted with a bit of salt, bit of oil and a splash of water, wrapped in foil and cooked on a lower heat for a couple of hours. Pair it with goats’ cheese or feta for a lovely veggie dish.” When it comes to foraging, blackberries are the star pickings at the start of autumn. This popular hedgerow berry is easy to find and perfect for creating many autumnal puds - or just scoffing as you pick. “Blackberries grow wild everywhere,” says Jack. “They’re not forced, they’re a natural wild berry and we have them in abundance around here. “A fantastic dessert to make now is egg custard served with blackberries; again, the sweet-sharp blackberries are perfect for cutting through the rich egg custard. “Blackberries are great for an easy jam, just cook them down with some jam sugar. You could also make a blackberry cordial, or even a blackberry gin, while chefs will also ferment blackberries; it gives a different flavour and adds another dimension to a dish. “Make sure you wash your blackberries well though, to get rid of any little bugs; soak them in water with a little bit of vinegar then lift them out of the bowl, leaving anything which has come out of the berries in the bottom.” Jack’s top seasonal tips: Forage for: Blackberries - they grow in abundance in hedgerows everywhere, and are perfect for making a wide variety of dishes. Cook it now: Game dishes will start to appear, while English varieties of beetroot can be the hero of vegetarian dishes. FORAGE THE HEDGEROWS FOR BLACKBERRIES 36 www.jaimemagazine.com
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