Seasonal menu autumn: Flexible Fall

IF 2007 has taught us anything at all so far, it's that planning for the weather is fraught with peril. Seasonal menus are no different.Although autumn generally signals the start of the transition from warm weather to cold, irregular weather patterns mean the chance of the UK basking in an Indian Summer is still a possibility.

It's advisable to retain an element of flexibility when planning menus this autumn, according to the British Pig Executive (BPEX). Foodservice trade manager Tony Goodger says: "People will want to make the most of the sunshine for as long as possible, particularly after such a wet summer, so it is a good idea to keep the barbecue on standby.

"Sausages are ideal ingredients as they perform well both on and off the barbecue and can be adapted to suit different menus as the weather changes."

Autumn also sees the return of British Sausage Week, which will once again include the Best Pub Sausage, selected by BPEX in association with The Publican. This year BPEX will be celebrating the 10th anniversary of Sausage Week and encouraging publicans to get involved in the festivities, driving sales by adding new varieties and flavour combinations to menus or introducing special sausage-themed menus in pubs.

For chefs there is no better season than autumn, when fruit and vegetables are at their most abundant. Pork is versatile enough to be used to create distinctive dishes featuring a whole host of seasonal ingredients. As autumn sees the return of root vegetables and brassicas, try roast pork with a celeriac gratin made with mashed celeriac, cream and grated cheese or with a classic accompaniment of red cabbage with apple.

Tony says: "Pork steaks and pork fillet can be coupled with in-season fruits to add an element of indulgence to menus. Damsons, for example, could be used to produce a spiced damson and apple chutney that would work extremely well served with pork steaks, or terrines such as a mosaic of pork and black pudding.

"Black pudding is enjoying its own resurgence at the moment and thanks to its versatility it can be used to great effect. We would suggest serving it warm on salad leaves with scallops or smoked eel, either as a temptingly different starter, as part of a main course dish, such as a stuffing, or simply in its own right with apple and mustard mash."

Autumn is a transition from the light dishes of the summer to warming comfort food, with pies, hotpots and soups back on pub menus, according to Mark Rigby, development chef at Premier Foods. "Many classic British dishes are associated with autumn more than any other season, with this time of year also marked by British Food Fortnight," he says.

Mark continues: "British produce that's in season during the autumn months includes partridge, goose and wood pigeon. Autumn lamb is also available until the end of October and is a delicious meat to have on menus.

"The maturity of the meat means that it has more flavour than spring lamb, and is ideal in autumn dishes such as apple and lamb cobbler or a lamb and tomato hotpot. When it comes to vegetables, root varieties including parsnips, beetroot and swede are back in season, as well as types of squashes including pumpkin, marrow and squash itself."

Premier Foods has developed a number of recipes using its range of Bisto and McDougalls products, including a harvest chicken casserole with caraway cobbler topping, made with seasonal vegetables swede, parsnip, carrots and potatoes, and Bisto Chicken Gravy Granules.Other great British dishes suitable for autumn pub menus include bangers and mash, braised beef cobbler, and steak and kidney pie. An essential ingredient for all of these dishes is gravy, using Bisto Complete Gravy Mix.