September, I think, is the best month of the year; the weather is normally kind and I may get a couple more BBQs in. The hurdy-gurdy, hustle and bustle of the Festival leaves Edinburgh in a post coital glow; posters removed from the pillars on the Mile and the City can breathe once again. Shops and market stalls are groaning with harvest time goodies, we’re spoilt for choice as to what we put in our fridges and larders (under stair cupboard in my case). I love the start of autumn; orchard fruits and brambles are just right for crumbles, pies, cobblers, even a fool or two. A time of glut; time for foraging; wild and brown trout season. If you can get hold of these wee fish then you are in for a treat as the recipe below is a great way to cook them. Can only get the silvery rainbows? Don’t worry because this classic French dish works well with them too.

You can use vinegar to be traditional but as we have a good local cider supplier, I use Thistly Cross from Dunbar. If you can’t get hold of a decent fish stock, don’t worry, cheat with a cube, it isn’t a crime for time short cooks. You don’t have to have salad - steam kale and toss boiled spuds in olive or rapeseed oil, it’s just as tasty.

Another real fast food recipe; from fridge to plate should take no more than 15 minutes. Quick and simple – my kinda food!

Truite au Bleu

1 trout per person (wild, brown or rainbow) gutted and cleaned

4oz cider

Fresh, well flavoured fish stock or, dare I say it, a stock cube

Method

1          Clean the trout under cold running water.

2          Place fish in a deep pan and pour over the cider and stock. If using a cube make up as per instruction.

3          Bring to the boil, cover with a tight fitting lid, then remove from heat.Leave to stand for 5 mins.

Serve with warm salad of thinly sliced fennel, apple and potatoes, dressed in a light coating of mayonnaise.

What else is in my basket?

Pears, brambles, damsons. Partridge, venison, autumn lamb. Green broccoli, kale, spinach. Mussels, oysters, sea bass.