It is still August, but, with the unseasonal gales, heavy rain and dropping temperatures, you could be forgiven for thinking that autumn has arrived. Even though it may technically still be summer, maybe the time has come to at least think of preparing for autumn.
The swallows are gathering on the telegraph wires; many of our summer flowers are going over, battered by the wind and rain; in the mornings there is an autumnal chill in the air; the children are going back to school.
Now is the time to start thinking about those warming, filling autumn dishes and maybe, even planning “batch cooking” to fill the freezer!
While we may yet get an Indian Summer in September or October when the sun shines and we can get the barbecue out again, now is the time to think about traditional favourites like Shepherds’ Pie or Cottage Pie. And our prime quality minced beef and lamb or mutton will give these dishes extra flavour!
Hugh Fearnley-Whittingstall’s tips on Shepherd’s Pie
In his “River Cottage Meat Book”, Hugh gives tips to give even more taste to a traditional shepherd’s pie. These include getting some lamb bones to make a reduced meat stock or adding a dash of Worcester Sauce, a squeeze of tomato concentrate, or a part glass of wine to the meat and onion mix.
Whether your recipes are traditional, handed down through the family; straight off the internet; or from Hugh’s or other chefs’ books, we recommend that you stock up with our top quality, local meat. Our Top Meadow Farm prime lamb, mutton and beef will give your dishes that extra goodness and flavour that will set you up for the autumn to come!