Vegan grilled Aubergine & foil wrapped Sunchokes 

Hello, it’s Ben Bartlett, Director and Ambassador for Love British Food.

September is probably the most plentiful month for British grown produce. With summer crops, such as salads, tomatoes, courgettes, cucumbers and runner beans still in abundance. Autumn crops such as apples, pears, squash and leeks are nearly ready for harvesting.

Other items include

Autumn-fruiting raspberries, Bluberries, Broccoli, Cabbage, Cauliflower, Carrots, Celery, Chard, summer squash, Fennel, Figs, French beans, Pears, Peppers and chillies, Plums and damsons, Potatoes, Spinach, Sweetcorn, Shallots, Onion and Garlic.

Herbs & Seasonings

Chestnuts, chives, cob nuts, coriander, oregano, mint, parsley (curly), parsley (flat-leafed), rosemary, sage, sorrel and thyme.

Meat

There is an ample supply of meat and game at this time of year, perfect for slow cooking. Make sure you find seasonal beef, duck, grouse, guinea fowl, partridge, lamb, mallard, pheasant, rabbit, turkey, venison and wood pigeon.

Fish & Seafood

The sea temperature has warmed up and there is a fantastic range of fish and shellfish. Look out for clams, cod, coley, crab, dab, dover sole, grey mullet, haddock, halibut, hake, herring, lemon sole, mackerel, monkfish, mussels, oysters, pilchard, plaice, pollack, prawns, red mullet, sea bass (wild), sea bream, shrimp, squid, turbot, whelks, and winkles.

British Food Fortnight is taking place from 20th September to 6th October so seek out British food when you are shopping or eating out and discover the delicious food produced in Great Britain.

My recipe of the month is a fantastic vegan grilled Aubergine & foil wrapped Sunchokes and is available on the Love British Food Website.

Serves 6

Preparation Time: 20 minutes

Cooking Time: 12 minutes

Ingredients

3 British Grown Aubergine

10mls British Rapeseed Oil

10g Lemon thyme, finely chopped

1Lb British Artichokes

10mls Olive Oil

Clove garlic, finely chopped

5g Sea Salt

Method

• Cut the aubergine into slices and soak in salted water for one hour
• Dry with a cloth
• Lightly brush with oil
• Sprinkle with lemon thyme
• Grill for 5-6 minutes turning once
• Chop the artichokes and place in a large square of aluminium foil
• Drizzle with rapeseed oil and garlic
• Season with salt
• Wrap the foil up tightly into a cracker shape
• Grill for 10-12 minutes turning occasionally
• Open steaming foil packets and serve