Autumn food with Gerry Devlin
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What seasonal ingredients define Irish autumn cooking?
The Pat Kenny Show on News Talk.
Well, you'd know by the temperatures outside that we are certainly into autumn, and with that comes a whole new set of ingredients: pumpkins, apples, blackberries, kales, and beetroot among them. Jerry Devlin from the Dublin Cookery School is here with a few ideas from making the most of them. And thankfully, he has brought, oh folks, a beautiful tray of food in front of me right now to taste good morning to you, Jerry. Good morning. And when I think Апл і блакбері Кромблс. It's warmth.
Yeah.
It's comfort. There's something quite gentle about eating that type of food.
Yeah, like at the courses even changed into school, it's the one po one pan, it's the comfort food for chilly nights. We start wanting to pull the curtains and light the fire and and catch up on on the couch, you know, so it's all those things bring a whole new set of ingredients and I suppose sometimes a bit of sorrow, isn't there? All those lovely fresh veggies summer starts coming to an end. Like the garden's just got the end of it at the moment, but all these new things are coming along and they're good.
Yeah, I find given the fact that we had such a beautiful summer, particularly here on the east coast, that I actually now feel prepared for the autumn and winter. I am ready to bed down and to stop eating all those summer ingredients and to indulge in what is available and what's in season.
How do you make a velvety pumpkin soup with Irish squash varieties?
But I think the stuff that you've mentioned there pumpkin, kale, beetroots Venison. People are a bit nervous about those.
Yeah, we're not so used to it. And a big thing is getting out of our routine and getting out of our comfort zones a little bit because the so it's just so tasty. Because when you're eating in season, obviously it's good and it's the best. And you're getting all these beautiful kind of new flavors that our bodies are kind of ready for because we're kind of living in nature at the end of the day. So we really kind of want to get back to this. So we were like showcasing just even the pumpkins, like the squashes are really good, they're coming in Now they're just starting and there's lots of different varieties you can get. But we are dealing with Poitemarin. This is there are lots of them growing in Ireland.
Crown Prince are really good, sweet uh pumpkins that are squashes that will really, really work. Like when you're
So you would choose that look for that particular variety if you were going to make a pumpkin soup.
Yeah, exactly. They're sweet and velvety.
Why is cooking with in‑season produce better for health and comfort?
So this one's Poi Dimar and the soup that I made, and that's literally just the actual squash with a few onions and a little bit of veg stock, okay? Or even just water will work if you have enough pump uh enough for the squash in there, a little bit of seasoning, and you get this really velvety smooth soup that's lots of goodness. And the joy of making a big tub of soup on a Sunday is that you can mill away at that with a bit of brown bread and a can kinda be a bit of a saviour, can't you? When you've hung hungry mouths looking at you at seven o'clock.
Yeah, and when we were talking earlier with Luke O'Neill about ultra processed food, obviously the antidote to that is to eat lots of natural food that you've cooked at home and something like pumpkin is it is one of those superfoods, isn't it? Yeah. I mean it really packs a nutritional
There's lots of goodness and from like just from a cooking point of view, when you cook food like this, there's less snacking. The temp the temperament in the house is great when there's nice kind of smells coming out of the oven. There's less snacking, the energy levels are better, you generally sleep better, you won't be mooching around at ten o'clock looking for the bar of chocolate in the fridge. Your your body's quite full and you're getting lots of benefits from that. So it's kind of worth making the bit of an effort. And to be honest, once you do something a few times, it's not so much of an effort it starts to being the new routine, you know. Just with that soup, it's interesting because you can put a twist on it.
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Chapters
8 chapters
1
What seasonal ingredients define Irish autumn cooking?
0:01–1:26
2
How do you make a velvety pumpkin soup with Irish squash varieties?
1:26–2:19
3
Why is cooking with in‑season produce better for health and comfort?
2:19–3:36
4
What simple twists (hazelnuts, truffle oil, honey) elevate a basic pumpkin soup?
3:36–4:25
5
How can you prepare a hearty venison stew with mushroom and puff‑pastry topping?
4:25–5:33
6
What is the recipe for an autumn kale‑celeriac tart with candied walnuts?
5:33–6:06
7
How do you create a rustic apple‑blackberry crumble with ginger‑spiced sauce?
6:06–6:42
8
How can you tell when blackberries are ready for picking and where to find the recipes?
6:42–7:34