As the leaves turn golden and the air grows crisp, our appetites yearn for something more substantial than the light fare of summer. Renowned food writer Nigel Slater answers the call with two delectable recipes that embrace the flavors of autumn: a hearty sea bass dish with beans and tarragon, and indulgent pistachio tarts adorned with juicy blackberries.
Sea Bass with Beans and Tarragon: A Robust Autumn Delight
Slater’s sea bass recipe is a perfect transition into the cooler months. The white fish fillets, coated in seasoned flour and lightly fried to a golden hue, are paired with a comforting medley of butter beans simmered in a fragrant broth of dashi or fish stock, rosemary, and tarragon. A handful of shredded cavolo nero adds a touch of green to this satisfying dish.
This was the first of the autumn fish dishes, more robust than grilled fish, but less hearty than a traditional fish pie. There was the herb-freckled broth, too, for which we needed deep-bowled spoons.
Nigel Slater on his sea bass with beans and tarragon recipe
The beauty of this recipe lies in its simplicity and adaptability. Home cooks can easily substitute the sea bass with any sustainably sourced white fish, and experiment with different herbs and spices to create their own unique flavor profiles. As Slater notes, a pinch of paprika or mild chili can add a delightful twist, though he recommends omitting the tarragon if opting for a spicier route.
Pistachio Tarts with Blackberries: An Indulgent Autumn Treat
For those with a sweet tooth, Slater’s pistachio tarts with blackberries are a delightful way to celebrate the season’s bounty. A buttery shortcrust pastry is filled with a luscious pistachio and almond frangipane, then baked until the filling is set but still fudgy in the center. The tarts are served with plump, juicy blackberries, making for a visually stunning and utterly irresistible dessert.
While the recipe requires a bit of effort, Slater assures us that it’s well worth the time spent in the kitchen. The frangipane can be prepared in advance and stored in the fridge for several days, making it easy to assemble the tarts when the mood strikes. And with the scent of buttery pastry and toasted nuts wafting through the kitchen, who could resist the temptation to bake on a chilly autumn afternoon?
The need for supper in seconds – so welcome on a summer’s evening – is changing to something more thoughtful and a little more time-consuming. Fine by me, time in the kitchen on an autumn afternoon is, to my mind at least, time well spent, and I couldn’t be happier.
Nigel Slater on spending more time in the kitchen as autumn arrives
Embracing the Joys of Autumn Cooking
As Slater so eloquently puts it, the arrival of autumn signals a shift in our culinary pursuits. Gone are the days of quick, no-fuss meals thrown together in the heat of summer. Instead, we find ourselves drawn to the warmth and comfort of the kitchen, eager to spend a little more time crafting dishes that nourish both body and soul.
- Embrace seasonal ingredients like hearty beans, robust greens, and juicy berries
- Take the time to savor the process of cooking, from the chopping and stirring to the tantalizing aromas filling your home
- Experiment with new flavor combinations and techniques to keep your autumn meals exciting and varied
With Nigel Slater as our guide, we can approach the cooler months with enthusiasm and creativity in the kitchen. His sea bass with beans and tarragon and pistachio tarts with blackberries are just the beginning of a delicious journey through the flavors of autumn. So, let’s roll up our sleeves, grab our aprons, and embrace the joys of cooking as the leaves begin to turn.
