Autumnal Produce

As the air begins to feel more crisp and leaves turn to shades of amber and red, it may feel as though summer is over, but Autumn is a wonderful time to explore some of the abundance of delicious wild produce growing right here, on our doorstep.

“We’re lucky enough to be based close to Ashdown Forest which is great for foraging mushrooms, especially at this time of year” explains EBL Events Founder, Emily:  “We enjoy roaming the local forests and other areas, foraging for field mushrooms and ceps.”

It’s all about quality not quantity but foraged mushrooms will always make their way onto the table - for a mouthwatering topping for EBL’s signature wood-fired pizzas, alongside Iberico ham, baked egg, manchego and rocket. Wild mushrooms can also be used in a delicious, earthy duxelle for a beef Wellington – a real showstopper for private parties or events  - or in a simple Autumnal pasta sauce to serve over pappardelle or tagliatelle.

Not only do the fields and hedgerows of the ‘Garden of England’ look idyllic, but the harvest of local produce can be used in all sorts of inventive ways.

We love picking wild blackberries - and with apple season well underway we’ve had a lot of fun concocting moonshine with fermented apples and vodka! We’re coming to the end of fig season, which we’ve enjoyed using as a pizza topping, together with Sussex Brie, truffle, caramelised walnut pesto and garlic butter. But we’re starting to see pumpkins and other squashes coming to season which we will enjoy using in risottos, soups and pasta dishes.

One of our seasonal favourites at the moment is a vegan and gluten-free Middle Eastern-style whole squash strudel roasted in cumin, sumac, ground coriander, turmeric, fiery ginger, chilli paste and chestnuts. We serve it with a coriander sauce, crispy kale and cauliflower leaves topped with toasted pumpkin seeds.

This is followed by a classic apple and almond frangipane tart, served with cinnamon ice cream, Amaretto toffee sauce and finished with shards of dehydrated apple.

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