Some people eat humble pie. Katy Wright recommends Gratitude Crumble…
I’ve developed a new morning ritual and I can’t recommend it highly enough. But you do need to live near some brambles, which – luckily for me – I do. In fact, where I live in France, it’s pretty rural, and I have immediate access to all the delights Mother Earth is currently serving up. But even if there’s more concrete than grass where you live, you can still go out on weekend ‘shopping’ trips.
So, my ‘harvest bowl’. Every day it gets filled with blackberries, apples, hazelnuts and, soon, walnuts!! And the act of filling it has become my daily reminder to be grateful. Grateful for the abundance of food growing just metres away from the kitchen in which it will be prepared, and grateful for the abundance in my own life.
But having a lot of fresh produce is a bit like having a lot of money – it comes with responsibility. You can’t just pick blackberries willy nilly and let them go soggy in the fridge. Or watch your apples develop that weird, waxy skin texture that signals impending decay. (The nuts, granted, do have to be left to their own devices – and when they’re ready, I have to practise moderation in the face of delirious greed!).
I’ve found the best way to be responsible with, and respectful towards, my harvest is to make sure it gets eaten and appreciated – by me and anyone else I encounter. And I do that by making the delicious things listed below. There’s something for everyone – unless you’re both vegan and gluten intolerant, in which case, I suggest eating your fruits, berries and nuts in all their unadulterated glory!
How to eat your Autumn harvest
These are quick and easy to make, tasty, filling, good for using up ageing bananas, and good for sharing. And they can be made better still by putting blackberries and cinnamon on top! They’re also classed as ‘Paleo‘, so if you eat like a caveman, you’ll like these!
That’s just my playful name for what is actually a recipe by Paul Hollywood. The only things I do differently are leaving out the seaweed (that’s not a joke – he really does use the stuff in his crumble!) and using salted butter. Oh, and I like it served with crème fraiche. Naturellement.
Autumn Porridge / Bircher
No-one can claim to have invented porridge, apart from the oats themselves. And yes, Bircher was invented by a Swiss doctor, but it is basically just a cold version of porridge. So I’m going to lay claim to these variations. You can invent your own versions, too. The ‘Bircher’ on the left contains peach.
- Porridge: Make as usual and then stir in a teaspoon of turmeric, if you’re daring. Put it in a bowl, and add half an apple (chopped into small pieces) and a handful of blackberries. Top it off with some chopped nuts. You can also add cinnamon or, even better, cinnamon pumpkin seeds (for 3 or 4 servings, fry 40g of seeds in ½ tspn of coconut oil along with as much cinnamon as you desire)
- Bircher: Soak the oats overnight, in half the amount of water/milk you would use if you were cooking it in a pan – so, roughly 1:1. In the morning, stir in some plain yoghurt (it’s up to you how much – depends on your feelings about gloopiness), grate an apple on top, add your blackberries, and top with nuts and pumpkin seeds, either plain or made as described above.