Autumn food with Gerry Devlin
Summary
Gerry Devlin from the Dublin Cookery School joins Pat Kenny to explore autumn ingredients like pumpkin, venison, and kale. They discuss preparing a velvety pumpkin soup, a slow-cooked venison stew, and a hearty kale and celeriac tart. The segment concludes with a recipe for an apple and blackberry crumble, emphasizing the benefits of seasonal, home-cooked meals.
Topics discussed
Sponsor: Ornod and Shopify
Show Intro: The Pat Kenny Show
Introduction to autumn ingredients and comfort food
Transitioning from summer to autumn eating habits
Cooking and tasting pumpkin soup with hazelnuts
Tips for cooking venison stew
Autumn salad with kale, celeriac, and puff pastry
Apple and blackberry crumble recipe and tips
How to pick blackberries and closing remarks
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