Vegetables, tempeh, tempurgia, tempura for RTE’s summer cookbook
The summer cookbooks are a little like the time-honoured traditions of those with roots in rural Scotland: they can be found on shelves in shops and grocery stores across the country, and in the kitchen of a chef in one of the nation’s most expensive towns.
But as the winter sets in, there are signs that the country’s appetite for wintery foods is growing.
“In the UK, the summer cook books are in high demand and we’re seeing a lot more interest,” said Sarah, the executive director of food and drink at the Food Network.
“But the trend towards wintery food in the UK has been a long time coming.”
Here’s a guide to what’s available in stores and on the internet in autumn, and what to expect when it does arrive.
Vegetables and Tempeh Vegetables in the autumn are in season, so we’ve compiled a list of the best options.
The most popular autumn foods in supermarkets include: tempehi, a Japanese rice noodle with soy sauce and cucumber, and tempuri, a traditional Indian vegetable stew made with carrots and cauliflower.
It is one of a number of seasonal staples in Scotland and it’s popular among locals and tourists alike.
The most famous Tempuri dish is the Tempur-Pati, which combines tempe haggis with potato, carrots, and chilli.
The recipe calls for chilli flakes, but the company behind the dish said it’s no more than two tablespoons of chilli to be used.
The chilli is a staple in many Indian dishes, and the Tempor-Patti is one favourite among Indian curries, so it’s a favourite of the curries themselves.