Nature flicked the switch on Autumn this week. The wind, the rain, the mud, the half light have all been turned on and turned up. (I like to think the mud switch is one of those red ones that has to be kept under a hinged Perspex box so calamitous is its deployment.)
Come February I am sick of this weather. But now, it feels quite cozy. An excuse for fires, blankets and stews. Or, as today, an excuse for my latest addiction – creamed corn. I served it with courgette, roast hake and nasturtium sauce at my September supper club. But those late summer days feel a world away already. Today calls for something far more warming. And that’s what’s so interesting about sweetcorn: the harvest starts in late summer when you want sweetcorn for salsa or to barbecue, but the last pickings are made in muddy wellies and thick socks with recipes for soup on your mind. Today, I pair my addictive creamed corn with mushrooms, crispy kale and a garlic and lemon breadcrumb – a perfect veggie supper to enjoy by the fire in your favourite woolens.
(Incidentally, the next supper club is on Friday 25thOctober. There are just SIX spaces left, at time of posting, so book quick if you’d like to come – which would obviously be lovely. The menu will be all of autumn on a plate – pumpkin, duck, kale, pears, chestnuts… yum. Full menu, info and booking here.)