Autumn Food: Fall for new season flavours

To team well with Bonfire Night and the cold weather, some much-adored hearty dishes are in order this November.

The baked potato has been a favourite for many years and was historically sold on the streets of London during the autumn and winter months, so it's a good plan to have jacket-on spuds with some warming fillings or triple-cooked as chips as a side on your autumn menu.

There's an opportunity to roll out a good old-fashioned roast dinner with all the trimmings, or create the perfect fireside ploughman's. Whatever you decide to include, make it as seasonally nutritious as possible.

"Red cabbage is coming into season and seasonal food is becoming more popular," says Eat Seasonably campaign manager Rob Moore. And, according to EBLEX, the English beef and lamb industry body, as the temperature drops a traditional or carvery roast dinner is a welcoming feast too. And people often like to pick and choose their meat and vegetables themselves to create their ideal meal.

Hugh Judd, foodservice project manager of EBLEX, says: "Not only do roasts appeal to customers who can choose and see the meat being carved; they offer a profitable opportunity for pubs.

"There are a number of alternative roasting joints, which deliver equally delicious yet more cost-effective options for everyday dining as well as function menus."

Add some theatre

Hog roasts in particular really add theatre to your pub, whether for an event, or simply to draw in the crowds, giving your neighbours an extra reason to visit their local.

Tony Goodger, foodservice trade manager at pork industry organisation BPEX, also reminds licensees that a home cook hog roast kit is now available from www.porkforcaterers.co.uk​. "This allows chefs to produce a delicious, tender hog roast meal in their kitchen using a pork shoulder joint," he adds.

Serve it with homemade apple sauce and some freshly-baked rolls for the best results.

For suppers and impressive Ploughmans, having a wide selection of cheeses, flagging up regions as well as provenance, is also a tip for up-selling during the cooler months.

"Customers want to know the provenance of other fresh produce, as they know regional food offerings appeal to consumers visiting their pubs for meals," advises Makro customer director Mark Copeland.

"If pubs differentiate themselves by putting regional cheeses on their cheese board and creating a closer bind with their customers, they will ultimately be able to charge a higher price on the menu."

Makro has 60 high quality cheese varieties in its current range, he continues, and has "been able to regionalise the offering to provide named, regional products".

Crowd pleasers

Yvonne Hamlett, co-owner and chef at the Peacock in Oxhill, Warwickshire, says that "seasonal, local produce is really important and features in all the pub's dishes".

In particular, Yvonne says "soups are always a crowd pleaser and flavours for the coming months will include spiced pumpkin, beetroot with sour cream and dill, and parsnip and apple".

Working with local suppliers to get the best quality produce is often the most successful way of securing great items for your menu. At the Peacock, the pub menu during this season will include local game with pheasant, partridge and wild duck coming from the nearby Kirby farm shoot.

Yvonne explains that the venison she gets from Brailles (a village just five miles away) is "also a great seller, teamed with black pudding and a homemade spiced pear chutney or our own quince jelly".

And the best way to upsell such a mouth-watering menu?

"We use the specials board to highlight these dishes plus we have a game night in November so diners can try dishes they perhaps wouldn't normally order," says Yvonne.

"I'm a great believer in using as much of a product as possible, so we make a fab pâté from all the livers which we serve with homemade chutney or honey-pickled vegetables."

Meats for November

Beef

'Traditional' Rump Roast ​

Although mainly used for steaks due to its tenderness, the rump can also be used to produce a traditional roasting joint. With a unique flavour, and in plentiful supply at this time of year, the 'Traditional' Rump Roast is perfect for the festive season when consumers are looking for something special.

The Picanha Roast ​

Renowned for its tenderness and succulence, the Picanha Roast is a traditional dish in South America where it is roasted on a rotisserie grill and carved at the table. This cut can be roasted whole or cut into individual portions, and with the natural fat of the rump it will deliver fantastic flavour and succulence.

Lamb

The Premium Shoulder - Carvery Roast ​

A traditional looking joint, however, all bones except the knuckle are

removed allowing for easy carving. This joint is popular with chefs as a good value alternative to legs.

Pork

Shoulder​

Tony Goodger, BPEX foodservice trade manager, says: "As the clocks go back, the nights draw in and weather turn brisk, customers are looking for comforting and warming dishes. Slow braised dishes and pot roasts using pork shoulder are perfect for the time of year, delivering on taste and value."

For more ideas chefs should speak to suppliers or see EBLEX's Cut of the Month calendar (www.eblextrade.co.uk​), which identifies beef and lamb cuts that are in good supply and represent great value.

November veg

Potatoes

First introduced to Ireland, then to Britain, from America in the late 16th century, potatoes are now an under-rated stalwart of many a menu because so many varieties are available all year round.

Potatoes are generally divided into two categories - waxy or floury. To find out the best way of cooking potatoes, mix one part salt to 11 parts water in a measuring jug and add the potato.

A floury potato will almost always sink to the bottom of the jug, while a waxy one will float. Floury potatoes are suitable for baking, mashing and chipping as they have a soft, dry texture when cooked. They are not suitable for boiling, however, because they tend to disintegrate. Popular varieties of floury potato include King Edward and Maris Piper.

Waxy potatoes hold their shape when boiled, but do not mash well. They are particularly suitable for baked and layered potato dishes such as Boulangère potatoes. Popular varieties include Cara and Charlotte.

Fast facts​

• Potatoes are full of vitamin C, carbohydrate and fibre content, especially when they are cooked and eaten in their skin.

• King Edward and Maris Piper are best eaten with the skins on

• Desiree, Wilja and Estima are good all-round cooking potatoes

• Store in a cool, dark area away from sunlight and in a frost-free, airy place preferably in a brown paper sack. If potatoes are exposed to light they may turn green or start sprouting

• Very green potatoes should always be discarded

• Potatoes are likely to go mouldy if kept in plastic

• Potatoes should not be stored in the fridge

• New potatoes should be eaten within two to three days of purchase, while old potatoes can, if stored correctly be kept for several months.

Chef tips​

• Potatoes are extremely versatile and can be boiled, steamed, baked, roasted, fried and mashed

• Try making olive oil mash by adding a good lug to your potatoes before mashing with a knob of butter and plenty of black pepper

• Potatoes are teamed well with grilled fish and lamb.

Red cabbage

A winter favourite, and particularly tasty