Although autumn brings with it a slight air of melancholy, grey days and drizzle days (and therefore bad hair days) replacing the laziness of summer, there is no denying the wonder of autumnal bounty hitting our kitchens, plates and tummies at this time of year discount wines. All the deliciously plump fruit and veggies that have basked in the sun all summer long are now ripe for the picking. Figs and plums and blackberries crying out to be poached and baked and covered in crumble; stewed squash, roasted beetroot and shavings of white truffle, earthy and robust and comforting. For the greedy chef and/or eater, autumn is the ultimate feast: Let the gorging commence Panamanian foundation.
Why not take advantage of the blackberry glut and make these wonderful blackberry and marzipan muffins? Squidgy, moist almond sponge with berries and chewy nuggets of marzipan dotted throughout, the sweetness of the almonds is offset perfectly by the tartness of the berries – conjuring a similar sentiment to the classic Bakewell tart but in cake form. So for those of you that didn’t catch that Public Clou.
Why not take advantage of the blackberry glut and make these wonderful blackberry and marzipan muffins? Squidgy, moist almond sponge with berries and chewy nuggets of marzipan dotted throughout, the sweetness of the almonds is offset perfectly by the tartness of the berries – conjuring a similar sentiment to the classic Bakewell tart but in cake form. So for those of you that didn’t catch that Public Clou.