AUTUMN’S ALL ABOUT COMFORT FOOD. Think big savoury stews, currys and soups, dishes you can put your root vegetables to make something great and satisfying. We recommend using a cast iron pot as they’re great for building flavour by slow simmering without burning on the bottom. Then all you need is some ladles and spoons close by and to be sure to season with fresh herbs and ground spices.
WHEN THE NIGHTS GET DARKER AND THE WINDS A LITTLE BLUSTERY what could be better than arriving home to the sweet smell of just baked cake or pie? A good pie pan, baking tin and a big mixing bowl are the essential things you need, but it’s helpful to have mixing utensils like spatulas, spoons and whisks as well as a sifter and an open spot to work in.
THERE’S SOMETHING SUPER SATISFYING about stocking your pantry with jars of homemade pickles and preserves to last through the colder months. The best way to get started is to have a big pot ready to make your pickling brine, plenty of sealable jars and bottles sterilised in boiling water, and of course your favourite summer vegetables.
Making pickling brine is super easy. Just use 1 part of vinegar, 2 parts of sugar and 3 parts of water. Boil it up together then add some aromatics like peppercorns, mustard seeds and bay leaf.
FRESH ROOT VEGETABLES will last all winter if you keep them away from heat, light and moisture. We like this trolley set up using curtains to make a movable larder that can be put in a cool part of the home. Pickles and preserves like the exact same conditions too, so they can be stored in the same place, just keep your root veggies away from fruit - the gas they make will make them sprout.