A large flat dish for serving food; also a selection of food served on a platter.
A small amount you could hold between your thumb and finger.
To stream a liquid ingredient (usually oil or vinegar) over food.
A small mark or flaw.
To remove the inside of something, usually with a spoon.
To cover or enclose in a paper-like material.
Autumn is a time of year in which an abundance of delicious fruit and vegetables come into season. These days we are used to having a very wide range of fresh produce at our disposal thanks to modern supermarkets. However this is not necessarily most sustainable or ethical way to consume. Bananas from Costa Rica, apples from South Africa and avocadoes from Mexico feed the year round demand for a variety of fresh produce in European supermarkets. However it is worth asking ourselves, is it a good idea to eat a banana that has had to travel over 8,000km? The impact on the environment of eating imported fruit and vegetables is large, especially with the amount of forest-clearing required for some of these plantations. There is also the concern of working conditions in these plantations, which are often terrible. There is a way to get around this though – eating local seasonal produce! Luckily, countries like Spain have a wealth of delicious fresh produce, you just need to adapt to the seasons and, importantly, check where your food comes from!
Here we have some absolutely delicious recipes for autumn, a time of year in which a wide variety of fruit and vegetables are in season. So make use of the fantastic food your local area has to offer and try out these dishes!
Fig and goat’s cheese salad
The delicious fig is a fruit which originates in Asia, but is now produced all across the Mediterranean. We have access to dried figs, but autumn is the perfect time to make the most of luscious fresh figs. They are great for making desserts such as a sweet fig tart, adding to cheese and meat platter, or in a scrumptious salad just like this one!
10 fresh figs
100g Goat’s cheese
White wine vinegar
Make your salad dressing: in a small jar mix together the olive oil, vinegar and honey thoroughly with a fork. Season with a pinch of salt and pepper. Break up the walnuts with a knife and briefly toast them on a tray in the oven. Make sure they don’t burn! Wash and mix together the spinach and rocket. Arrange them on a large dish. Cut the goat’s cheese into small pieces and place them over the leaves. Cut the figs into quarters and arrange them around the goat’s cheese. Add the toasted walnuts. Drizzle over the salad dressing, season with salt and pepper.
This Mediterranean staple is great at soaking up flavours and can be baked, fried, grilled or in stews. At this time of year they are plump and ripe. Make sure to pick aubergines that feel heavy, smooth and without blemishes. This recipe for baked stuffed aubergines is sure to make your mouth water!
50g white breadcrumbs
1 clove garlic
Handful fresh basil
100g feta cheese
A few squeezes of fresh lemon juice
Heat your oven to 200C. Halve the aubergines lengthways and scoop out the inside (keep this, we will cook it later). Cover the aubergines halves with olive oil and season with salt. Wrap them in tin foil and put them on a baking tray. Bake for 20 minutes. Chop the onion and garlic finely. Dice the scooped out aubergine, courgette and mushrooms. Heat two tablespoons of olive oil in a pan and cook the onion until soft (5-10 minutes). Add the courgette, mushrooms, aubergine flesh and garlic to the pan and season with salt and pepper. Cook until the aubergine has browned. Roughly chop the basil and cut the feta into small pieces. In a bowl, mix together the vegetable, basil, feta, and breadcrumbs. Add a couple of squeezes of fresh lemon juice and season with salt and pepper. Unwrap the baked aubergine and add the filling. Drizzle over a little more oil. Return them to the oven uncovered and cook for 15-20 minutes.