Roving peacefully across the English moors in late summer
is a pastoral idyll unlike any other; better yet, taking the reins and doing it
on horseback assures maximum quaintness to the act. Britain’s irresistible
bounty means that one can tread on home soil and concurrently pluck up a ripe
ruby apple or a stash of the most succulent cherries and blackberries.
However, Britain’s August harvest is more famously known
for plucking a different sort of feast – one which distressingly comes with two
feet and a face. They are petite, auburn and enjoy roaming through the rural; no,
it is not an Austen heroine - it is the renowned red grouse.
Undeniably August is going to be a tough month for our
quintessentially British feathered friends after the commencement of the
Glorious Twelfth, the beginning of the grouse shooting season. Thus, find below
an equally seasonal and customarily patriotic selection of daily dishes - that
are simultaneously animal-friendly alternatives - to satisfy the countryside
hunter with a soft-spot for conservation.
Breakfast
Before every glorious little cherry has been and gone,
pick yourself a punnet to top a stack of cinnamon pancakes, or to bake into a
batch of sweetly spiced cherry and almond tartlets, served of course with a cup
of Twinings Earl Grey.
Lunch
Optimise summer’s surplus of French beans – which can
indeed by grown in the United Kingdom – and concoct yourself a mint and thyme
infused asparagus and bean risotto. And yes, white wine may be added to the
mix.
Dinner
Provençal rather than English but, nevertheless,
ratatouille is everyone’s favourite, so why resist? Prepare a rich tomato sauce
to cover a selection of peppers and courgettes, thus – metaphorically rather
than literally – killing two birds with one stone by hand-picking Autumn’s array
of tomatoes and courgettes.
Dessert
Make the most of England’s apple yield by baking them
into literally anything which Nigella Lawson has put her name to, if not only
to please your parents then to add low-key domestic kitschness to your ’gram.
Roughly chop for a traditional cinnamon crumble, or cube and mix with flaked
almonds and mixed-spice for an aromatic kuchen.
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