Seasonal sides – Our September Selection!

There is such an abundance of delicious veggies on offer this month so we’re spoilt for choice when deciding what to make to accompany our pies on pie night! Here are just some of the vegetables that are springing up all over the place in September:

Broccoli   |  Cabbage  |  Cauliflower

Carrots  |  Celery  |  Chard

Fennel  |  Peppers  |  Shallots & onion

Whether you’re lucky enough to have a glut to use up from the allotment or garden, or you simply like stocking up on the plentiful veg at the market or shops, then here are a few simple ideas on how to transform these into tasty morsels that really elevate your pie. So without further ado, lets get cooking!

 

It’s all about the Hunter’s Chicken Pie at the moment. If you haven’t tried this baby (and you’re partial to that BBQ flavour) then we absolutely urge you give it a go before they’re all gone!

The perfect pairing for the sumptuous smoky sauce and oozing cheddar cheese in our limited edition Hunter’s Chicken Pie is griddled veg!  Throw some chunks of peppers, courgettes and onion into a griddle pan and sizzle until beautifully charred. Squeeze a lemon all over them and scatter some parsley or thyme before drizzling with a little extra olive oil.

 

Cabbage goes wonderfully with the classic Steak & Ale pie. One of our favourite ways to use cabbage is to whip up a colcannon – the mashed potato, cabbage mix is ultra comforting and sure to satisfy! Another rather special thing to do with cabbage is to cut it into quarters and braise it. Fry with shallots in a blob of butter, then add some stock, mustard, salt and pepper to transform this staple veg into something special. A final idea to inspire those who still think of school dinners when cabbage is mentioned is to sautée fine slivers of the stuff with plenty of butter and seasoning for fifteen minutes or so until it is just starting to caramelise before adding a dash of lemon or vinegar! You could always add some onion slices or bacon bits to the pan while cooking for some extra oomph.

Now, we’re sure we’ve waxed lyrical about this fragrant veg before but it deserves another round. Transform it into a sweet and caramelised treat by roasting it at a high heat! Firstly, cut into wedges, then smother in olive oil and salt before baking. Squeeze over some lemon and taa-daa! This special side with a hint of aniseed couples beautifully with a creamy chicken-stuffed pie like the Chicken, Mushroom and Tarragon.

 

Cauliflower cheese is an absolute classic that’s easy to whip up and chuck in the oven while your pie is getting golden! The creamy cheesy dish would complement a meaty Sheep Pie beautifully. Cauliflower is also not too shabby when roasted with garlic and herbs, and is bound to up the ante for Pieday with a heap of chunky chips.