September brings the best of the garden produce for this year - nothing compared to the abundance of previous years but quality not quantity must be the mantra for this season.
My earlier dinner party menu of goat's cheese souffles ( with the eggs) followed by fish with new potatoes and courgettes fried in butter and garlic ( potatoes and courgettes from the garden) and fruit salad (with garden figs) seemed a good, simple way to use the produce, but a recent trip to France with attendant purchases opens up a whole new range of ideas.
Eggs for creme anglaise, creme brulee, creme caramel, omelette fine herbes, mayonnaise
Figs with goat's cheese, compote, baked with honey, in pastries - fig tarte tatin
Apple sauces with pear, rhubarb, raspberry
Frites - and frites
Shopping trips to France have been a feature in my life for more years than I care to remember and, although there are so many more things available here than there used to be, I still like to come back with stocks of some of my favourite must haves:
Rouille
Aioli
Calvados
Merguez
Neufchatel en bray
Galettes
Petit beurre
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