September

What to eat, cook and enjoy, plus a note

Happy September! Welcome to edition #9 of a 12-month series celebrating the seasons! Throughout this series I'll be highlighting my favorite seasonal produce and offering recipe, snack and cocktail suggestions (scroll to the bottom for a step-by-step on how to make a gourmet version of a pumpkin spice latte).

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First things first, I do apologize for being late with this month’s seasonal newsletter, but things have been…hectic. Before diving into what makes this my favorite season, a quick note.

This is difficult to write, and if you are sensitively inclined, I wouldn’t blame you for scrolling to the bottom of this newsletter for the in-season produce recommendations and the very lovely PSL recipe. 

My father was recently diagnosed with myeloma—cancer. It’s not the kind that can be cured, but it is treatable. For those of you who read my newsletter regularly, you’ll know how close my family is.

I learned everything about cooking from my mother. But from my father—a man who has always been deeply rooted in the earth—I learned where food comes from. His first job, at just 17, was in the Queen’s Garden at Kew Gardens. There, he nurtured flowers and herbs with the most delicate touch, sharing whispered secrets with the soil. And those secrets? He is, to this very day, still passing on to me.

Everyone says their dad is the best, but honestly, mine is the truest example of what a father should be. Generous, selfless, kind—his Northern humor never wavers - he’s the person you turn to in your darkest moments, knowing you’ll never be judged or betrayed. I never thought cancer would be part of our story, but suddenly, without warning, it is. 

My husband and I flew home last week to England, and we’ll be here for a while. To my Dad’s delight I've already made him a selection of his favorite treats, including an extra special, extra creamy spiced rice pudding with maple apple compote. It’s good to see him smile, and it’s good to feel useful.

I write this with a full heart, hoping that in sharing, it might reach someone who’s navigating the same uncertain waters. There’s a strange heaviness to this kind of news—scary, bewildering—but in spite of this, it’s our faith that’s keeping us focused, open and increasingly humble in the face of serious challenges. If any part of this resonates with you, please know that my inbox/comment section is open. I'm here, ready to join you in prayer for whatever burden you’re carrying.

And as for my dear Dad? He’s ever resilient, "I’m going for gold," he said, smiling as he reassured me that he trusts in God’s plan, even when it isn’t what he would have chosen. I think we could all stand to hold on to that kind of faith—trusting, even when we don’t quite understand.

Dad

September Produce 

Right, let’s dive into this month’s offerings, shall we? Don’t get me wrong, I love summer, but I’m more than ready to swap out salads for soups, stews, baking, and all things spiced and cozy. There's something about early autumn produce that makes me eager to turn on the oven and start cooking again.

Apples - take apples, one of my favorite fruits to work with. I'll be revisiting and refining my autumn recipes, starting with a new apple butter project. You can always check out last year’s recipe here, but if you can hold off, I’ll soon be sharing an updated version. Other apple-focused ideas currently under development include apple cider, an apple cider margarita (because autumn cocktails deserve their moment), and a spiced apple sangria. Oh, and how about an apple crumble focaccia? A sweet focaccia just feels right, doesn’t it?

Our bounty!

One more thing—if you get the chance, you have to try Gail’s apple and sesame butter cake. It’s SO good. In fact, I’m planning to experiment with a homemade version very soon.

Figs—where do I even begin? I’m currently working on a recipe that features baked figs in Marsala, paired with white chocolate panna cotta and Bronte pistachios. But honestly, creative ideas aside, I could eat them whole for breakfast and be perfectly content. 

Fig torte in the making (recipe to be found on my instagram very soon)

Beyond that, I’ve got some ideas brewing. How about a fig syrup? Just simmer a few roughly chopped figs with a little lemon juice/zest with equal parts sugar and water for 7-8 minutes until it thickens slightly—it makes a fantastic addition to a Negroni ( it is negroni week after-all) or any creative cocktail. 

I’m also a fan of stuffing figs with blue cheese, wrapping them in prosciutto, and popping them in the oven for 10-12 minutes until they’re gooey, crisp and bursting with flavor, I then drizzle them with a little hot honey. Gorgeous. 

This autumn, I’m really getting creative, can you tell? One idea I’m excited about is a pistachio butter maritozzi brioche bun, filled with sliced figs and a sprinkle of chopped pistachios. 

For something simpler, try baking figs with a block of feta and a handful of Muscat grapes. Roast all the ingredients in the oven for 15-20 minutes, then dive in with a hunk of crusty bread, perhaps washed down with a lovely full bodied red —no fuss, just delicious.

Zucchini and late-summer squash - the last of the summer zucchini is here. My husband and I recently visited the Heckfield Farm produce market, which also features an open-style BBQ where lamb koftas were being cooked and served alongside the most delicious pickled zucchini. I had to ask the chef what magical ingredients she used, and her answer was surprisingly simple: apple cider vinegar, salt and sugar. That’s it. Using a mandoline to slice the zucchini produced long, delicate ribbons that could be threaded onto one’s fork creating a garland of deliciousness - pure perfection.

If you’re looking for inspiration for an easy week-night supper, why not try a ricotta and zucchini galette? Toss in some of the last summer tomatoes for an extra burst of flavor. 

Crab season runs from April to November, but UK brown crab is especially plentiful from late summer through to early spring. I’ve got several recipes in the works, but two I’m particularly excited about are crab and squash arancini with curry mayo, and a spicy crab cacio e pepe—both sound irresistible, don’t they?

If this is sparking your crab cravings, why not try these delicious crab and cod cakes? You can find the recipe here.

Plums and damsons—perfect for late summer desserts. As Ina Garten says, “store-bought is fine” so if you need a quick, last-minute dessert for unexpected guests, grab a quality shortcrust pastry and whip up a plum and damson galette. It’s easy and elegant. 

Here’s the recipe, with both US and UK measurements: 

In a bowl, toss 450g (ish) of sliced damson and plums with 75-100g (6-8 tablespoons) of sugar, 1 teaspoon of lemon zest, 1 tablespoon (15ml) of lemon juice, 1 tablespoon (8g) of flour, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg and a pinch of salt.

Roll out the store-bought dough into a circle, arrange the plums and damsons in the center, fold the edges over, brush with a beaten egg, sprinkle with 25g (2 tablespoons) of sugar, and bake at 425°F (220°C) for approx. 10 minutes. Reduce heat to 375°F (190°C) and bake for approx. 15-25 minutes more until golden brown. Cool for 10 minutes and serve with a good vanilla ice cream or mascarpone.

Rose hips—if you’re in the UK, now’s the perfect time to start foraging. It’s a fantastic family activity and a wonderful way to gather ingredients for all sorts of recipes, from jams to syrups. If you’re looking to make your own rose hip syrup, check out this excellent recipe below.

Other produce I'll be cooking with this week

1. Beetroot

2. Carrots

3. Pears (galettes, pies, salads, oh my!)

4. Sweetcorn

5. The last of the tomatoes

6. Cauliflower

The Best Pumpkin Spice Latte

Last but not least—though pumpkins might not be quite ready yet, I couldn’t resist updating my recipe for the perfect, most elevated pumpkin spice latte. Loyal readers will remember my version from last year, and if you have homemade pumpkin puree, now’s the time to use it. (For those of you who froze batches last year, you’re truly the organized ones!) But for the rest of us, a good-quality organic canned pumpkin puree works just fine.

Whatever you do, resist the urge to grab a PSL from a big coffee chain. With just a little effort you can whip up the most delicious version at home. Not only will it cost less, but you’ll have fresh, gourmet PSLs (that don’t taste of chemicals) to enjoy all week long!

You can make all the elements below or simply select just one. I’ve included recipes for pumpkin spice, pumpkin spice syrup, pumpkin spice creamer and pumpkin cold foam. All four together are something quite special, but if I had to recommend just one, I’d say go for the creamer.

She’s a stunner

Pumpkin spice

4 tablespoons ground cinnamon

2 tablespoons ground nutmeg

1 tablespoon ground ginger

1-2 tsp freshly ground cloves

Method

Combine all the spices in a small bowl.

Stir until well mixed.

Transfer to an airtight container and store in a cool, dry place. 

I’ve been using this spice mix in and on everything

Pumpkin spice syrup

Ingredients

1 cup water

1 cup granulated sugar

2 tbsp pumpkin puree

2 tsp pumpkin spice blend 

Method

1. Combine the water and sugar in a saucepan, heat until the sugar dissolves.

2. Add pumpkin puree and spices, stirring well.

3. Simmer for 5-8 minutes, stirring continuously.

4. Strain then cool and store in the fridge.

Pumpkin spice creamer

Ingredients 

1 cup heavy cream

 ½ cup sweetened condensed milk

1 tsp vanilla paste or extract 

1-2 tbsp maple syrup 

2-3 tbsp pumpkin puree

1-2 tsp pumpkin spice 

Pinch of salt 

Method 

In a medium saucepan over low-heat, stir together all the ingredients except the vanilla, which should be added last.

Simmer on low heat, continually stirring for 4-6 mins.

Strain in a heatproof bowl before storing in the refrigerator for 3-5 days. 

Pumpkin spice iced latte

Espresso (or cold brew if you fancy an iced version) 

Milk 

Ice 

2-3 tsp pumpkin creamer 

1 tsp pumpkin spice syrup

Pumpkin spice cold foam (optional) 

Cold foam

3-4 tbsp whipping (double) cream

1-2 tsp whole milk

1 tsp pure maple syrup or pumpkin spice syrup 

A pinch of pumpkin spice 

1 pinch salt

In a small bowl or jar, combine the heavy cream, milk, syrup, spice and salt. Stir. Next, froth the mixture using a handheld milk frother or whisk until it becomes light and airy. 

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And that’s a wrap for this week, folks! If you’ve made it this far, thank you so much for reading. I’m excited to be back to our regular schedule, with the newsletter landing in your inbox every Sunday, plus some very exciting collaborations. You can look forward to plenty of cozy autumn recipes and updates on all our UK adventures. I’ll be keeping busy and staying positive, and I appreciate your support along the way.

With love,  

Sarah