Dear ,
Our menu for October is full of autumnal colours.
Delia's silky pumpkin soup is topped with toasted sweetcorn for a contrasting crunch, a lovely warming starter, and a great lunchtime recipe for a cold day. Autumn lamb is braised very slowly in red wine, with root vegetables cooked around it to make it easy for entertaining. Our finale this month is an elegant Pear Charlotte (which you can also make with apples if you prefer), made well in advance and left to chill for 6 hours to leave you with no last minute panics.
Happy cooking! |
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