Two warming autumnal centrepieces from the north of England that ooze cosy comfort food
Late autumn in the UK is a fantastic time to be a cook. You have all the preserves from the warmer months to work with, prolonging the essence of balmier days, but, as colder weather draws in, it’s also a time to think about heartier fare to warm our bellies. Root vegetables, mushrooms and dark red meat play a prominent role in making the winter chill not just bearable but somehow even desirable. Duck is one of my favourites for a weekend lunch, and we’re lucky to have incredible produce here in Yorkshire to pair it with.
