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A Cosy Autumn at North Breckenholme

 

A Cosy Autumn at North Breckenholme

 

 

Today is the first morning where it has really felt like Autumn at North Breckenholme. Yes, we’ve had showers and heavy rain aplenty over the last few weeks, but today we’ve really noticed the colour of the leaves changing and them falling from the trees. Get ready for lots of pretty Autumnal photos on our social posts!

The wet weather really affected our harvest timings here this year, but all is back on track with ploughing and drilling so now it’s time to cosy up and plan our menus around spending time at the kitchen table with friends and family – enjoying delicious seasonal soups, comforting roast dinners and our good old favourite one pot suppers. All planned around making the most of our wonderful seasonal foods and reflecting on the farm to fork journey.

Here’s what you will find in season right now - aubergines, runner beans, French beans, cucumbers, sweetcorn, beetroot, broccoli, carrots, salad leaves, and maincrop potatoes. Making our Autumnal plates full of colour! Mediterranean vegetables will also be at their best, and our windowsill homegrown chilli and tomato plants will be rich with goodies! Turnips, leeks, kale and other Autumn crops are arriving too.

Grouse, partridge, duck, goose and guinea fowl are also in season. With crab, scallops, lobster, sardines, mackerel and plaice available right now.

For the fruit bowl we will be looking out for apples, pears and autumn raspberries. In the hedgerows around the farm we’ll hopefully be picking plums, damsons, elderberries and blackberries. We can feel a crumble coming on!

Besides food, Autumn is such a special time with the children – shiny shoes and new pencil cases mark the back to school routine, playing out (with layers aplenty!) and then before we know it, they are planning Halloween and Bonfire Night! These special nights that bring the family together are always high on our agenda!

Pumpkins will always be on our menu in October. With its rich, velvety texture it’s perfect for soup, and roasting it gives it a delicious nutty texture. The paprika, oregano, nutmeg and coriander in our Yorkshire Rapeseed Oil with Chilli & Spices is a delicious addition to a pumpkin recipe. You must give it a try!

Our recipe for Chilli and Spice Roast Chicken and Pumpkin fits the brief for us perfectly – it has that pumpkin that we love so much, takes hardly any time to make, and cooks in the oven whilst we all sit around the table and catch up with the day.

If you pop across to our website you’ll also find our delicious recipe for our Hot & Spicy Pumpkin and Lentil Soup, and if a pumpkin pie is on your baking list this Autumn, give our Dairy Free Pastry a try! It’s so simple and gives a really light pastry that doesn’t need to rest! We love it!

We hope you all enjoy the season – make the most of the riches it brings.

Chilli and Spice Roast Chicken and Pumpkin – serves 2

Ingredients
Yorkshire Rapeseed Oil with Chilli and Spice
1 Small Pumpkin
2 Sweet Potatoes
2 Red Onions
2 Chicken Breasts

Method
Pre heat the oven to 180oC.

Cut all the vegetables into chunky pieces and put into a large bowl. Cut the chicken into large strips and add to the vegetables. Shake your bottle of Chilli and Spice Oil and drizzle generously over the ingredients. Toss the veg and chicken until covered with the oil and then transfer into a baking dish.

Bake in the oven until cooked through.

We love this dish served with chunky slices of homemade bread and lots of butter!

Our Tip If you would like a non-chilli version to this recipe why not try using our Yorkshire Rapeseed Oil with Mixed Herbs or our Yorkshire Rapeseed Oil with Black Pepper?

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