Matt Preston on using seasonal produce to create autumn-inspired dishes

Every year from March to May brings an abundance of fruits and vegetables which can be used to make some tasty autumn dishes. See some recipe ideas.

Autumn is a very special culinary season where, in a number of short bursts, we’ll get a succession of delectable fruits.

It starts with the arrival of fat, heavy figs that have swollen (and slowly sweetened) in the summer sun, followed by delicate persimmons and robust quinces – it’s a veritable fashion parade of deliciousness.

But this isn’t the only produce at its peak at this time of year; this is a banner period for leeks, Kiwi fruit and chillies, too.

While peaches and some plums might still be holding on for a few more weeks, stone fruits are largely done for the year and nightshades are coming to an end.

So let’s discuss what to do with new-season delights.

FIGS

These have been full of promise for a while now, but they’re too often a little dry and underwhelming. If you still come across these variations, it’s best to roast them, barbecue them, or make Silvia Colloca’s fig, honey and thyme ricotta fritters.

Then there’s Danielle Alvarez’s fig and walnut tart.

Saganaki kefalotyri with orange blossom. Picture: Supplied

If, however, you find your figs divinely sweet and juicy, serve them torn in a salad with prosciutto, radicchio and ricotta, or as fresh relief alongside Ellie and Sam Studd’s saganaki kefalotyri.

Or perhaps just slice the figs as thin as you can, lay them out on a plate and finish with a drizzle of olive oil, a sprinkle of crisply fried pancetta, some grated lemon zest and slivers of pistachio.

Another idea is to cut them into fat wedges to serve with a bursting creamy burrata, or sweet and raw in a fig and gingerbread trifle.

Is your mouth watering yet? If not, then how about a “figgy mess”– some of the ripest figs blitzed to make a coulis with a little freshly squeezed orange juice, and a crispy meringue kissed with a little orange blossom water as it’s whipped up.

The final touch is to ensure that the billowy peaks of soft cream have been whipped with a little icing sugar and a few drops of rosewater.

LEEKS

Now is the time to appreciate leeks. I’d argue that the leek is undoubtedly one of the great alliums, given it cooks quickly, preserves a lot of its brightness and brings its own light sweetness.

Leeks are great for cooking, Matt Preston says. Picture: iStock

For dinner, try loading sliced and butter-fried leeks in a puff pastry-topped pie with smoked chicken and pan-toasted kernels of sweetcorn.

Or fry chopped leeks in butter until they almost break down to a creamy mass, then serve with delicate pan-fried fillets of white fish for lunch, or alongside your scrambled eggs for breakfast.

Leeks love eggs as much as they love cream and butter, so check out our recipes at delicious.com.au for quiches and frittatas that showcases this veg’s most desirable virtues.

KIWI FRUIT

I love Kiwi fruit but it’s comparatively poorly served in recipes.

In fact, Ben O’Donoghue’s Kiwi fruit puree with mango and passionfruit gelato, and his Kiwi fruit “mess” with a blended creme fraiche, mascarpone cream and a limey puree, are about the only recipes that would be welcome in my house.

Try this Kiwi fruit “mess”. Picture: Supplied

And while the thought of an avocado, Kiwi fruit and kale smoothie scares me, the idea of a tropical salad of papaya, Kiwi fruit and star fruit gently tossed in a dressing of sweet chilli sauce, lime and fish sauce and served on grilled chicken is terrifying.

Instead, I suggest eating Kiwi fruit fresh and on their own, and let’s move on to something far more exciting …

CHILLIES

As the weather cools, this should be one of the cheapest times of the year to buy chillies.

So now is the time to make fermented chilli sauces, chilli jams and jellies to serve with cheese or use in recipes, such as a side of ocean trout baked low in a glaze of one of the aforementioned.

You may even make some Calabrian-style chilli oil to spoon onto a pizza, or your own harissa paste to bring a touch of summer heat to the cold winter months. Happy cooking.

Originally published as Matt Preston shares mouth-watering ways to make the best of autumn’s bounty

Originally published as Matt Preston on using seasonal produce to create autumn-inspired dishes