Tasty Harvest Dinners

Harvest Suppers: A Seasonal Tradition

Harvest time has been a cause for celebration for centuries. After months of work in the fields and gardens, autumn brings the reward of a plentiful crop. Some villages and parishes across the UK still mark the season with a Harvest Supper, though this tradition is now more common in rural areas than it once was across the country. These gatherings typically feature locally grown produce, homemade dishes and a sense of communal gratitude for the year's yield.

Autumn is certainly a strong season for the kitchen. Markets and greengrocers stock generous supplies of squash, beetroot, parsnips, carrots and late courgettes. There is a satisfying feeling in making the most of what the land provides. Here are two harvest dinner recipes: a hearty vegetable stew and a traditional roast goose with root vegetables.

Ratatouille: A Vegetable Stew

This classic French dish works wonderfully with British-grown vegetables picked at their best. It can be served as a side, but it is filling enough to stand as a main course with crusty bread.

You will need:

• 1 aubergine, cut into thick slices
• 2 large courgettes, cut into thick slices
• 2 large onions, peeled and sliced
• 2 red peppers, cored, deseeded and sliced
• 2 cloves garlic, peeled and finely chopped
• 6 large fresh tomatoes, skinned and chopped
• A handful of basil leaves, roughly torn
• Salt and freshly ground black pepper
• Approximately 6 tablespoons of olive oil

Place the aubergine and courgette slices in a colander and sprinkle with salt. Put a weighted plate on top and leave for about an hour. This draws out any bitter juices and improves the texture. Rinse the slices and pat them dry.

Heat a generous amount of olive oil in a large pan. Fry the aubergine and courgette in batches until lightly browned, then set aside. Add more oil if needed and cook the onions and peppers until soft. Stir in the garlic and cook for another minute.

Return the aubergine and courgette to the pan. Add the fresh tomatoes, season well, and simmer gently for around 30 to 40 minutes until the vegetables are tender but still hold their shape. Stir in the basil just before serving.

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Roast Goose with Root Vegetables

Goose was once the centrepiece of harvest celebrations, long before turkey took over at Christmas. The rich, dark meat pairs well with earthy root vegetables and sharp apple sauce. Goose is not commonly stocked in supermarkets and will likely need to be ordered well in advance from a butcher, particularly outside of the Christmas period.

For the goose, you will need one whole bird of around 4 to 5 kg, one onion quartered, a few sprigs of fresh sage and thyme, and salt and freshly ground black pepper. For the vegetables, prepare a selection of parsnips, carrots, potatoes and swede, along with goose fat or olive oil for roasting.

Remove the goose from the fridge an hour before cooking to bring it to room temperature. Prick the skin all over with a fork. This helps the fat render during roasting. Season inside and out, then place the onion and herbs in the cavity.

Set the goose on a rack in a large roasting tin. Cook at 200C (180C fan) for 30 minutes, then reduce the heat to 180C (160C fan). Allow roughly 15 minutes per 500g. Baste occasionally and drain off excess fat, which you can save for roasting potatoes.

Peel the root vegetables and cut them into even chunks. Toss with goose fat or oil, season, and roast in a separate tin for the final hour of cooking. They should be golden and slightly crisp at the edges.

Let the goose rest for at least 20 minutes before carving. Serve with the roasted vegetables and apple sauce.

Making the Most of the Season

Both of these dishes rely on fresh, seasonal produce. Look for vegetables at local farm shops or farmers' markets, where you can often find varieties grown nearby.

These recipes suit a gathering of family or friends and capture what harvest suppers are really about: sharing good, honest food when the season is at its most generous.