Season: September to October. The months of September and October allow us to reap the berried treasure of the hedgerows–a seasonal activity that is not without its dangers, as many wild fruits are guarded by all sorts of thorns, prickles, and entangling stems. However, with a little common sense and determination you should be able to overcome these country hurdles, and the basketful of fruit you bring home will be a just reward. At the heart of all the best hedgerow jellies is the crab apple (Malus species). The pectin in this often scarred and scabby pomaceous fruit lends the setting power that many hedgerow berries lack. Crab apples produce a stunning pink jelly when used on their own, too. For this recipe, you can use crab apples, rosehips, hawthorn berries, blackberries, elderberries, or rowanberries (mountain ash berries). Usually, I go for about 50 percent crab apples with a combination of two or three different berries. If I’ve gathered rosehips or rowanberries, however, I prefer to use them on their own, blended only with crab apple (see the variations on p. 70).
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.