Autumn came early for me via a trip to Western Australia, where winter was reluctant to leave. Unseasonally long, the locals were shook, I still managed to get sunburned in the warm spells in between winters death rattle. Even before then I was craving Autumn, my senses needing the seasons to change when it was 30 deg C + in London in mid September. So, I made chicken, corn and chipotle chowder the second things started to get cooler.
Trinities of ingredients are recurring themes in my cooking. I like simple food with core ingredients tweaked with store cupboard favourites. Soffrito is a base for many things (garlic, chilli, onions); cheese tomato & onion are always glorious (with a splash of worcester sauce and some salt, a little chilli); pumpkin, chickpea and spinach (whatever way you like, wonderful in a curry); bacon, lettuce and tomato (just so!); chicken, mayonnaise and bread (a little tarragon and lots of butter). Three ingredients is enough for all of them to sing and dance and blend.