Autumn feasting: heart

Autumnfeasting

Heart-gladdening casserole comfort

Local full-flavoured yet melt-inthe-mouth venison from the Isle of Wight Deer Farm meets sweet and earthy Farmer Jacks’ Farm Shop beetroot and in-season walnuts for the ultimate fall feast.

more online at styleofwight.co.uk

Soul-lifting salad

Not just for summer, this everyday beauty combines rustic roasted Living Larder squash, caramelized onion, and indulgent blue cheese (our favourite is multiple awardwinning ‘Isle of Wight Blue’) in a gloriously satisfying turn-ofseason salad.

more online at styleofwight.co.uk

Autumn raspberry and frangipane galette

“Autumn raspberries start in August and keep going well into October, giving some wonderful late season fruit. In a summer where the rain has featured more than the sun, our autumn raspberries have thrived. Plenty of moisture and a rich soil will ensure a bumper crop and this year is definitely no exception. This raspberry and frangipane* galette** is the perfect weekend treat.”

*a sweet almond flavoured custard ** a French, free-form tart

– Will Steward, from familyowned, Soil Association certified Organic farm Living Larder

more online at styleofwight.co.uk

more online at styleofwight.co.uk

Individual blackberry and apple crumbles

“For me, the change from summer to autumn is synonymous with British hedgerows full of plump blackberries just waiting to be foraged. There is something quite satisfying about searching out the best of the crop and returning from a walk armed with Tupperware full to the brim with juicy blackberries, which are also a fantastic source of vitamin C and dietary fibre. These individual crumbles are a simple crowd pleaser; perfect for dinner parties or as a comforting pudding for one.”

- Evelyn Joyce from Isle of Wight wellness platform Balance + Glo