Tewkesbury Park reveals how to spice up autumn

Trencherman’s Guide chef and spice maestro Anuj Thakur of Tewkesbury Park reveals how to add kick to your autumn cooking

Leaves crunching underfoot, the vibrant colours of nature, cosy nights by the fire … autumn is a sensory paradise, and one Anuj Thakur embraces fully.

‘At Tewkesbury Park we love the season’s richness with its bounty of fruit and vegetables bursting with flavour. We particularly relish game produce at this time of year, with venison being a personal favourite.
‘This autumn I’m giving a nod to my Indian heritage in dishes that utilise local ingredients. A new venison and autumn squash dish sees the loin marinated in a blend of ground spices, yogurt, ginger and garlic paste, lemon juice and Himalayan salt. It’s barbecued and served with tandoori‑marinated roasted squash tortellini, tossed with coriander chutney and complemented by a sweet date puree.’

Inspired? Here are a few of Anuj’s suggestions for using spice in inventive ways in autumnal dishes.

Can’t beet it

Root veg like carrots, beetroot, turnips and potatoes pair beautifully with spices – and autumn soups and stews are the ideal playground for flavour experimentation. Add whole spices when using whole veg and ground spices for cut vegetables.

Sunday seasoning

Inject some adventurous flavour into the Sunday roast by sprinkling roasties with a blend of mild red‑chilli powder, turmeric and curry powder before baking. When they’re cooked, toss them in chopped fresh coriander and add a squeeze of fresh lemon. You’ll never cook spuds the old way again!

Gravy with gusto

Give gravy an autumnal infusion by adding cardamom pods, cloves, star anise and a cinnamon stick, simmering slowly to infuse the gravy with the spices.

Fragrant rice

Make fragrant rice by adding two crushed green cardamom pods, two cloves, a handful of bay leaves and a pinch of salt to the water when cooking.

tewkesburypark.co.uk