For many cooks, this is the season they most look forward to. Animals will have grown and matured over the year, and the shooting season is in full swing - first grouse and partridge, soon followed by pheaseant and wild duck. Oysters make their comeback in September, while scallops are at their sweetest and best a little later.
Autumn also offers a wealth of treats outside of beasts, birds or fish. Mushrooms spring up; beetroot and parnsips are full of flavour from being so long underground. The earth also becomes the hunting groundfor chestnuts and cobnuts, and freshlyfallen apples and pears. Contrasting notes arrive in the sweet sharpness of currants and plums.
Cooking methods adapt, Slow roasting and braising are necessary for many meats, and skills in preserving and smoking come into their own.''
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