From Peter Walters, Executive Chef at Keele University
What’s in season:
- Butternut Squash
- Wild duck
“By all these lovely tokens, September days are here/with summer’s best of weather/and Autumn’s best of cheer” Helen Hunt Jackson.
Well, there’s an ‘R’ in the month so it’s time for some port. ‘What’s he on about’? I hear some of you say. Well, before you could buy anything in any season, people didn’t eat pork in the summer until the weather started to cool. Back in the day when refrigeration wasn’t so good, people tended not to eat pork for fear it was off and the perils of trichinosis were heightened.
I think I’ve had my fill of pulled pork, which appears n every menu and in every crevice in your teeth. So here is some seasonal pork with the oh-so fashionable juniper berries (or perhaps just add some gin to the dish) with cabbage and rosemary. For the non-meat-eaters, butternut squash, which you’ll really need to caramelise to get any flavour out of. Oh, and do make sure to use all the ingredients to get the flavour of this dish. Maybe have a five-bean salad with a spicy salsa mixed through to go with it.
- Pork Chops with Rosemary, Juniper & Cabbage
- Herby Butternut Squash & Caramelised Onion Bake