Menu of the Month: October
Batten down the hatches, autumn is here, and a change of season usually means a change in our cooking.
This new season is reflected in our menu for October with a smooth, velvety starter of Pumpkin Soup with Toasted Sweetcorn, a recipe that is also worth bookmarking for Halloween and Bonfire Night to keep the cold out.
Our main is lamb slowly braised in Beaujolais, with vegetables cooked around it making it a perfect recipe for entertaining. Finally a taste of Italy with our dessert, Pear Charlotte, a recipe given to Delia by the cookery writer Anna del Conte.