This is the time of year for the arrival of the first game if you are lucky enough to live near a shoot, and for foraged wild mushrooms, but please don’t pick any without suitable advice. It is also the season for shellfish mussels, oysters, and scallops, and we are lucky the waters around Jersey are perfect for all of these as they are some of my favourite ingredients.
As we shift into Autumn if you are a bit of a foodie you will know it is also time to celebrate National Cask Ale Week* and to promote British Food Fortnight, and if you follow this blog you will also know how I feel about some of the more obscure food promotions but as my day job is working for a brewery pub chain this is an ideal opportunity for me to promote two great passions, classic British pub food accompanied with a pint or two and what can be more suitable than a traditional Beef and Ale pie, a real pub favourite.
Garlic Roast Chicken -stuff the cavity with a big handful of fresh herbs tarragon, parsley, thyme and lots of oregano, add a lemon, then sprinkle with Jersey sea salt and a good twist of fresh black pepper from the mill and add lots of sliced garlic.
My last recipe for this year’s National BBQ Week is a simple sticky BBQ butterfly chicken breast ( no bone so no need to worry about cooking the meat through ) with a nice simple sticky Kansas city style BBQ sauce which can be used on ribs and other BBQ meats.