Autumn favourites
Veg: calabrese broccoli, savoy cabbage, carrots, cauliflower, chard, fennel, leeks, squash, marfona potatoes
Fruit: apples, pears
What's on the autumn menu of ideas
It's up to you... have a look through this month's favourites and see what grabs your attention. If nothing whets your appetite, or you have a special request, just let me know - there are endless possibilities!
On the table
Local freshly baked artisan breads
Oven baked gluten-free olive ciabatta available
Organic olives
Organic balsamic vinegar
Organic extra virgin olive oil
Starters
pork belly
• slow roasted with maple syrup •
on a bed of roasted kale and apple
or french beans and fresh apple puree
king prawns
pan fried with garlic, chilli, spring onion and sea salt
chicken
lime and coriander or lemon and thyme
griddled strips of breast meat
on dressed leaves
portobello mushrooms
stuffed with garlic, herbs and cream cheese
with spring onions and pancetta or chestnuts
mussels
traditional moules marinières or with cider
melon
with serrano ham, pea shoots and balsamic glaze
meatballs
pork, sage, apple and spring onion
mushrooms
pan fried with smoked bacon and chestnuts
scallops
with black pudding and smoked bacon
on a bed of roasted kale and apple
vegan option: king oyster mushroom
• £5 per person supplement •
Mains
TOP CHOICE
Yorkshire Dales fillet steak beef wellington
made with red onions caramelised in ruby port
plus thyme, garlic and serrano ham
Aged fillet steak from local Yorkshire Dales farms
in Airedale, Wharfedale and Nidderdale
• £10 per person supplement •
•
lamb
succulent individual shoulder portions, slow roasted
with garlic, rosemary, port and redcurrant
• Pennine lamb from local farms •
lamb
a French trimmed rack of lamb
freshly carved into cutlets
• Pennine lamb from local farms •
chicken
pan-fried, crispy-skinned Yorkshire Dales chicken breast or thigh
with sticky grapes, tarragon and red vermouth
hake
with seared green beans, pine nuts and sundried tomatoes
squash
roasted with apple, sage, rosemary, fennel and bay
option of chestnuts and mustard-dressed shredded greens
pork
Yorkshire pork fillet stuffed with cream cheese
under a blanket of herb infused breadcrumbs
salmon
en croute (in pastry) with cream cheese and spinach
or gently baked in parcels with my own herb blend
beef rib
short rib slow-cooked with red wine and thyme
tuna
seasoned griddled steaks
served with lime and chilli mayo
pasta
with creamy chicken, chorizo and tomato
or creamy tomato, red pepper, mushrooms and spinach
•
looking for more variety?
over a dozen sharing plates in my tapas feast tasting menu
•
Autumn side ideas
fennel and potatoes
roasted autumn vegetables
squash, honeyed carrots, cauliflower with maple syrup
leeks slowly sautéed in butter
cheesy chard gratin
creamy potato dauphinoise with thyme
Desserts
November seasonal favourites
Apple and cinnamon crumble
chocolate fondant puddings
with molten centres
• baked while you dine •
chocolate tart
ganache and biscuit
• with berries and clotted cream •
sticky toffee pudding
• baked while you dine •
made with figs and dates
toffee apple tart
lightly baked on puff pastry
lemon cheesecakes
individual • with lemon cheese topping
fruit salad
freshly prepared with seasonal organic fruits
• how about some sorbets •
