I have escaped London to the country and it is amazing! Autumn is probably my favourite time of year to disappear for a few weeks of rambling through fields. Not only are the trees all changing colour giving it a glorious Van Gough feel but the autumn fruits and vegetables are out in full force.
The produce is as colourful as the trees and is suitable for stews and hearty meals, which is good because as the cold has set in and I need something to warm me down to my toes. Unlike in London, in the villages, a lot of the pubs are independent and not part of a chain. What this means is that the food they serve isn’t your usual generic English pub fare but whatever the chef feels like whipping up that day/week/month – and it is always seasonal to the area. Country pubs are a great experience as apart from tasting the food you get to meet the locals… which is where you get your true taste of the English countryside from. Every country pub I have been in as been full of locals who are ready and willing to hand out great advice on which walks are best, which are bogged and which are off the beaten track!
If you have done to many pubs and are looking to curl up in front of the heater with a home-cooked meal then, most Co-Op’s will sell nothing but locally grown vegetables and fruit or you can try the farmers market – which is a personal favourite of mine! So eating healthy and locally in the country is nothing but ease.
I could rave all day about the walks, the villages and the people… but really I think you have to go there yourself. For more information check out my blog on Top 3 English Country Escapes.
A few days ago I created a tasty Beetroot and Egg Breakfast Bruschetta which kept me going well into lunchtime. It was so good that my obsession was born, an obsession of using this amazing Autumn produce to create different and delicious breakfast alternatives to the English fry-up. I want something that is healthy, budget-friendly and most importantly – DELICIOUS!
On one of my recent rambles, I noticed how many blackberries were ripening. My ramble soon became a “stuff my face” session and less of a walk. The blackberries were so plump and juicy that my fingers and tongue were stained purple… making me look like a child. The next morning I woke up with a craving for more blackberries and so decided on this quick and simple Blackberry Breakfast Bruschetta Recipe!
Blackberry Breakfast Bruschetta Recipe
- 6 pieces of Toast (free from my hostel)
- 2-3 cups of Blackberries (free – I picked them from a bush)
- 1/2 cup of nuts – pistachios or walnuts
- 1 Avocado diced
- Baby Spinach
- 1/2 a lemon
- Begin toasting your toast
- Finely chop the mint and add to a bowl
- Roughly chop the baby spinach add to the bowl
- Add nuts, avocado and blackberries to the bowl
- Squeeze in the juice of 1/2 a lemon, drizzle with olive all (if you have it) salt and pepper
- Toss together
- Serve onto of the toast
6 pounds to feed 6 people… so 1 pound each!