Autumn days are here

The soft summer breeze is gone. The air now bites. The tree sap seeps backwards from the leaves turning them brown then gold. They fall to be crunched by feet hurrying to escape the shorter days. Autumn is upon us once more and change is everywhere.

When autumn comes, I cease craving crisp cool salads and want something more substantial on my plate—something warming and evoking comfy feelings. Food to me is always about feelings. It is such a joy to eat with the special people in my life: my beloved, our friends, our family or even the pets. Eating alone always seems a chore. When alone, I can't be bothered to whip up more than cheese on toast. But when other people are eating with me that becomes another matter! No longer is it just a meal, it becomes a sumptuous feast to die for. The thought of feasting with friends inspires me to turn a simple mushroom into the creamiest risotto!

So what is it about the simple act of sharing a meal that takes it out of the ordinary into the extraordinary?

I believe it is the people we share our life and food with that imbue it with that extra zest and flavour. Friends are an essential ingredient in our lives and what better way to befriend than over some delicious food. Which is why, my friend Aparna and I are attempting to bring together people with a passion for food and life. Feasting with Friends aims to provide a platform for a vibrant exchange of ideas, recipes, nostalgia and creative expression.

We hope to inspire your own memories and associations with food. Tell us about the joys that food has brought to your life. Think of an endless line of cheese sandwiches. Then imagine the luscious rissotto made from freshly picked field mushrooms enjoyed with a slurp of red wine and the company of friends.

Here’s to friends, conversations and many hearty feasts!

Julie Putland
Lover of food and friends

Julz’s Creamy Mushroom Risotto

(Makes enough for two)

Take one small knob of butter (yes, butter! No substitute will do). Saute one handful of onion till translucent. Toss in one cup of rice (Arborio is best) and fry for a couple of minutes. Add a splash of wine to the pot (pour one for yourself). Add 2 cups of sliced mushrooms (any type or a mix). Start ladling from a litre of hot vegetable stock, one ladle at a time, till all the stock is absorbed by the rice. This should take about 20 minutes. By then, the rice should be tender but not mushy. Just before serving, add a handful of chopped parsley and the magical ingredient, dried lemon zest.

For dried lemon zest: Take the peel from a zested lemon and place on paper towel in a microwave for 12-15 minutes until crispy. You can store it in an air tight jar for up to a week and use instead of fresh lemon zest in any dish.