Those of us in the Northern hemisphere are starting to feel the cold, and yearn for warming stews, and hearty suppers. But depending on where you are in the world, cooking for the coming season could mean a very different thing indeed. Perhaps you are just venturing outside, for grills and fresh sunshine-soaked days. Wherever you are, our trio of new books have something for you.
Read MoreMid-September is a time of change. Summer is still vivid in our memories. Some days still hold its warmth, the farm and garden are still bountiful. And yet winter is now on the horizon. How do we make the most of autumnal plenty, eating well for the season, and preserving some of that bounty for the sparser months to come? Focus on the current harvests, and brush up on your jam-making and pickling skills.
Read MoreAs the season turns, our thoughts turn from the bright, light, and leafy, to dishes that are a bit more warming, a bit more substantial, and that make the most of the abundant autumn harvest. Roots, squashes and grains come into their own. Blackberries are still around. Figs, pears, and apples, are at their best.
Read MorePumpkins and squashes are everywhere this time of year but be sure to use a variety that is good to eat after you’ve carved your jack-o-lanterns. This Roasted-Pumpkin Ice Cream is a surprisingly wonderful way to use up pumpkin purée. Try it and the other recipes in our Roast Pumpkin Recipes collection. If you’re after more ideas, there are definitely more treats than tricks in our Halloween recipes collection.
Read MoreWith Halloween around the corner, it’s time to test your knowledge of the holiday’s best known fruit (yes, squash and pumpkins are technically fruit!)
There’s a ckbk apron and a six-month ckbk Gift Subscription up for grabs for two lucky winners. Enter by the end of October 2021 for your chance to win.
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