Sophie Dahl - From Season to Season - A Year in Recipes

2 cloves of garlic, peeled and finely sliced

3 tablespoons of balsamic vinegar

A handful of fresh basil leaves

2–3 fresh lasagne sheets per person

Coat the tofu in cheese, season generously and fry slices in 2 tablespoons of the oil until brown. Set aside. Fry the mushrooms in the remaining oil until browned, add the tomatoes and garlic and fry until the tomatoes are bursting. Add the balsamic and bubble down to caramelize. Throw in a splash of water along with the basil leaves to make a dressing. Stir and remove from the heat. Season with salt and pepper.

Cook the pasta according to the pack instructions. Drain in a colander and toss in a drizzle of olive oil to prevent the sheets sticking to each other. When just cool enough to handle, layer the pasta, tofu and mushroom mixture up on each plate, finishing with a couple of spoonfuls of the dressing in the pan and fresh basil leaves.

Chickpea/garbanzo bean mushroom burgers with tahini sauce

Hearty, and not at all worthy feeling, these are an easy thing to pull together if you have little time. They would also be good for a barbecue, woodsy and delicious.

SERVES 4

2 tablespoons of olive oil

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

500g/1lb 2oz of cooked and drained chickpeas/garbanzo beans

A handful of wild mushrooms, roughly torn

2 teaspoons of ground cumin

2 teaspoons of ground coriander

A small handful of fresh chopped parsley

3 tablespoons of spelt or plain/all-purpose flour

Salt and pepper

For the tahini sauce

3 tablespoons of olive oil

1 tablespoon of tahini

Juice of ½ a lemon

Heat a frying pan and pour in a little olive oil. Add the onion and garlic and sweat for a few minutes. Keep to one side. Put all of the other ingredients in a blender and add the softened onion garlic mixture. Pulse until you have the consistency of breadcrumbs. Take the mixture out and fashion into burgers.

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