There’s something lovely about the way our appetite changes as summer slips into autumn. We’re still drawn to colourful vegetables, fresh herbs and lighter dishes, but cooler days bring a craving for smoky flavours, warming spices and food that can linger in the oven. John Gionleka, chef-owner of Peckham Bazaar, captures that shift beautifully in this collection of seasonal recipes for Little Olive Oil. Beginning with red mullet and saffron-scented fennel and ending with a magnificent slow-roasted lamb shoulder, the dishes take us gently from the last warmth of summer into the comforting flavours of autumn, each paired with an extra virgin olive oil chosen to bring out the best in the ingredients.
Red Mullet With Saffron And Marsala Fennel For Late Summer Days
John’s Red Mullet with Saffron and Marsala Fennel Recipe feels made for those lingering days when summer hasn’t quite disappeared, but autumn is beginning to make itself known. The delicate fish is paired with sweet, aromatic fennel, while Baby Gem, radish and monk’s beard bring freshness and crunch to the plate. Trio Select extra virgin olive oil is a natural match here, with its smooth, delicate character and subtle freshly cut vegetable notes complementing the red mullet and fresh greens without overpowering them. Its gentle finish also sits beautifully alongside the sweetness of the Marsala. Elegant without feeling overly formal, it’s a lovely recipe for easing into the new season.
Cured Sardines With Esme Salad For An Early Autumn Supper
Cured Sardines with Esme Salad keep some of summer’s colour on the table while introducing the deeper, smokier flavours that feel so inviting at this time of year. The sardines are cured and lightly charred, then served with a vibrant combination of aubergine, peppers, courgette and tomato. Kalinjot Pure extra virgin olive oil has enough character to stand up to the rich fish and smoky vegetables, adding a fresh, peppery finish. Add some good bread for mopping up the juices, and it becomes a wonderfully relaxed early autumn supper to share.
Pot-Roasted Chicken With Yoghurt And EVOO Velouté For Cosy Evenings
As the evenings begin to draw in, John’s Pot-Roasted Chicken is exactly the sort of comforting dish you want on the table. The chicken is gently cooked with lemon, onions and carrots before the flavourful cooking juices are transformed into a silky yoghurt and extra virgin olive oil velouté. Trio Select extra virgin olive oil brings a smooth, delicate character to the sauce, allowing the lemon and yoghurt to shine. It has all the comfort of a traditional roast chicken while feeling lighter and a little more unexpected, making it equally lovely for a cosy dinner at home or an evening with friends.
Slow-Roasted Spiced Lamb Shoulder For Sunday Lunch
John’s Slow-Roasted Spiced Lamb Shoulder feels like the perfect recipe for when autumn is properly underway. Seasoned with cumin, oregano, red chilli and fragrant Urfa chilli, the lamb is slowly cooked until wonderfully tender, then served with Swiss chard gratin and warm pita. Little Olive Oil Koroneiki Superior extra virgin olive oil brings grassy, peppery notes that sit beautifully alongside the herbs and spices. Generous, warming and designed for everyone to help themselves, it’s a glorious centrepiece for a long Sunday lunch with family or friends.
Autumn Recipes Made For Sharing
These autumn recipes follow the season beautifully, starting with the freshness and colour we’re reluctant to leave behind before moving to the slower, more comforting cooking cooler days call for. John’s generous Mediterranean approach runs through them all, with vibrant ingredients, bold flavours and dishes that are happiest in the middle of the table surrounded by people. Each Little Olive Oil pairing brings something different too, from the lively pepperiness of Kalinjot Pure and Koroneiki Superior to the gentler character of Trio Select.
For more recipes by John featuring Little Olive Oil, check out my previous articles:
Late Summer Recipes To Make Before The Season Ends
John Gionleka’s Seasonal Summer Recipes With Little Olive Oil
John Gionleka’s Spring Recipes With Little Olive Oil
Author: Homegirl London. Disclosure: I am a partner in the Little Olive Oil business.