Meet Kat Riach, one of our new food bloggers. Kat lives in Fife and is passionate about seasonality, local produce and home cooking. This week Kat takes a look at some of autumn’s bounty.
When autumn comes I want to rush out and collect as much of the summer’s bounty as possible and preserve it in jars for the coming months. Elderberry jam is high on my list for this year as, for the last few springs, I have picked the fragrant flowers and made them into cordial. But I have forgotten to return to the same trees later in the year to gather their autumnal berries – this year I will. I find apple and herb jellies are a fantastic use for any garden herbs that have grown more than expected over the summer. I love to serve these alongside roasts during the winter months.
As swallows gather in their chattering gulps debating the right time to head to warmer climes, we too prepare to migrate inside, where life takes on a cosier existence. The desire to create homely smells in the kitchen is totally appealing. This is when my slow cooker comes into its own; nothing is better than arriving home on a dreich day to the warming smell of something you put on hours ago and had half forgotten about. Beef cheeks and brisket are a hit with the family and go well with bread and winter vegetables.
Music to cook to
I spent a year living and working in Australia when I was 25. It was here that I first came across Alison Krauss and Union Station, The Waifs and Nickelback. I love to listen to them while I’m making jam
I spent a year living and working in Australia when I was 25. It was here that I first came across Alison Krauss and Union Station, The Waifs I love to listen to them while I’m making jam.