We love our oil, but you won’t be surprised to hear that it’s not all we eat. The Mokhado team are big on food, which is why we’re introducing On the Table, our new seasonal blog series.
Every few months, we’ll be focusing on a few meals, flavours and trends that we can’t get enough of. Hopefully we’ll encourage you to try something new and get excited about the changing of the seasons - even if it does mean it’s about to get a whole lot darker..
image credit: LilyandVal
Could we really have started this list with anything else? Whether you love or hate the PSL (that’s Pumpkin Spice Latte if you’ve been living under a rock since 2003), you just can’t avoid the pumpkin spice mania that takes hold as soon as autumn comes knocking.
If you really do hate the latte, there are about a gazillion other ways to give the flavour a try - and we recommend you do, you’ve got to try everything once, right? It’s essentially just a combination of cinnamon, ginger, nutmeg, allspice and cloves. Check out this link if you want to make your own.
image credit: Foodie Awareness
We’re transitioning from light, cool, summer meals to something a little warmer and more substantial. Once we get to winter time, I’m sure we’ll all be carb-loading like there’s no tomorrow, but soup is a lovely half-way point until we get there.
image credit: Not Enough Cinnamon
If you’re lucky enough to have a bountiful garden, an allotment to call your own or a friend with a few fruit trees, you’ll know that September is a big month for produce. So big, in fact, that it’s quite impossible to eat everything you harvest before it goes past its best.
The (very delicious) solution to this is preserves. Jam can be a little intimidating if you’re just starting out, but chutney is a particularly excellent place to begin. Simply cook up produce with some onions and vinegar and a little sugar and you’re pretty much there.
If you don’t fancy making your own but want to jump on the chutney train, there are some great artisan brands out there these days that are of a really high calibre. A good cheese is nothing without a great chutney, thank us next time you make cheese on toast..
Until recently, we all thought that crumble was just for topping sweet, stewed fruit like rhubarb or apples. Oh, how wrong we were.
Crumble and custard for dessert is nothing short of a British tradition, a staple in most households. Savoury crumble, however, is what’s going to be happening a lot in our kitchen this year. Crumble toppings on soups, roasted veggies, mince, it’s all to play for.
Never made a crumble before? It couldn’t be easier. Just rub together some flour, butter and sugar and you’re away. If you’re feeling experimental, try adding nuts, seeds, spices and oats to make it all the more warming and substantial. Here’s a basic recipe for apple crumble to get you started.
image credit: Drizzle and Dip
This is a trend that has, admittedly, been taken too far over the years. Did we really need salted caramel green tea? Probably not. However, salted caramel is still delicious, regardless of how overplayed it’s been.
Ever dipped apple slices in salted caramel? No? You haven’t lived. It’s perfect drizzled on ice cream too, and when paired with chocolate becomes dangerously addictive. We’re going to be consuming plenty of salted caramel this season, in moderation of course..
Those are our autumn must-eats, now we want to hear yours. Let us know your favourite thing to eat during autumn on Twitter to be in with a chance of winning one of our Great Taste Award winning oils!