Seasoning: How To Cook and Celebrate The Seasons

Angela Clutton · Seasoning: How To Cook and Celebrate The Seasons

This doesn’t just taste of autumn, it looks like autumn on a plate. The burnished plum colours come together with depth from the beetroot, brightness from the quick-pickled blackberries, sweet musky figs and a bed of bitter radicchio leaves. With a tahini dressing and the crunch of a few seasonal nuts for the final flourish. It’s a good one to make ahead. Build it in readiness and just finish with the dressing when time to serve. Keep the pickling liquor from the blackberries to use in salad dressings.