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

from season to season

a year in recipes

by Sophie Dahl

photographs by Jan Baldwin

Dedication

For my Jamie, as everything is.

And to my grandmother, Patsy Louise, who had the courage of a lion and loved her family, along with avocados, cheap wine and hymns.

SD

Contents

Cover

Title Page from season to season a year in recipes by Sophie Dahl photographs by Jan Baldwin

Dedication

Cook’s notes

Introduction

Autumn

BREAKFASTS

Tapioca with stewed apples and apricots

Argan oil, almond and honey smoothie

Crab cakes with poached eggs and spinach

Spelt French toast with smashed blueberries and blackberries

Mushrooms on toast

Apple cider omelette

Gooseberry yoghurt

LUNCHES

Heartbreak carbonara (or the first thing I ever cooked for a boy)

Squash and Parmesan soup

Spanish omelette

Bonfire night

Baked pumpkin with lemon, sautéed greens and toasted cumin dressing

Soba noodle salad with rainbow vegetables and sesame dressing

Lentil salad with a mustard dressing

Beef Stroganoff

SUPPERS

Salmon steaks with a wasabi coating

Baked vegetables smothered in scamorza

Root vegetable cakes with a cheesy béchamel sauce

Tofu lasagne

Chickpea/garbanzo bean mushroom burgers with tahini sauce

Lentil pie

The first Mor Mor and her chicken

Winter

Winter breakfasts and dancing pigeons

BREAKFASTS

Dosa

Aloo gobi

Soda bread with goat’s curd and blistered tomatoes

Mexican eggs

Porridge with poached plums

Warming winter take on miso soup

Poached pears with healthy vanilla custard

LUNCHES

Cauliflower chowder and a brilliant bread recipe

Taleggio gratin

Stuffed blini and scrambled eggs

Salad of brown rice and pearl barley with cranberries

Watercress and Gruyère soufflé

Endive salad with poached duck eggs and truffle vinaigrette

Quiche with crispy back bacon and caramelized onions

SUPPERS

Winter curry with saffron cinnamon rice

Penne with almond goat’s curd parsley pesto

Fish fingers with tartare sauce and mushy peas

Overnight lamb

Vegetable and chicken itame (or an honest stir-fry to the uniniated!)

Halibut with sorrel sauce and Jerusalem artichoke purée

The second Mor Mor’s chicken

Spring

BREAKFASTS

Rhubarb rice pudding

Courgette/zucchini hotcakes

Halloumi croque madame with black olives

Apple and raspberry cereal

Spicy aubergine/eggplant and tomato with poached eggs

Avocado nut milk smoothie

Rye cracker breads with horseradish and smoked trout pâté

LUNCHES

Asparagus with hard-boiled eggs, Parmesan and lemon

Bruschetta with artichoke purée

Hot smoked salmon tacos

Butter lettuce, lobster and crayfish/crawfish salad

Crespou

Pea, pesto and rocket/arugula soup

Potato pancakes with smoked salmon and a cucumber and dill salad

SUPPERS

Macky Boy’s mackerel with baby spinach and horseradish dressing

Coconut and crab rice with lime and coriander/cilantro

Pollack with Indian spices and yoghurt lime dressing

Lemon lentil soup

Paella

Chicken Kiev

The Sheriff’s marinated lamb

Summer

BREAKFASTS

Fruit salad with orange flower syrup and mint

Grilled peaches with ricotta and toasted pistachios

Tomato tofu basil scramble

Rory’s savoury pancakes that are not a breakfast cake

Fennel frittata

Strawberry pancakes

Carrot and cream cheese muffins

LUNCHES

Big fat feast

Sheep’s cheese with flaming ouzo

Tzatziki

Radishes with truffle salt and mint and olive oil

Ceviche with prawns/shrimp and avocado

Grilled octopus with potatoes and fagiolini bean pesto

Kebabs

Raw golden beetroot/beets with cayenne and lime

SUPPERS

Ricotta tarts with creamy pecorino sauce and shavings of black truffle

Chicken summer stew

Roasted tomato mascarpone soup with basil oil

Courgette/zucchhini flower risotto

Miso black Colin

Hangman’s Suppers

Rowley Leigh’s Parmesan custard with anchovy toast and a herb salad (all mine)

Broad bean/fava risotto

Puddings

Roses

Marbled rose petal ice cream

Chocolate meringue biscuits

Pineapple and mint granita

Poached winter fruits with crème anglaise

Uncle’s chocolate soufflé with brandied cherries

Earl Grey and lavender ice cream

Rice pudding cake

Almost mother-in-law cake

Panettone bread-and-butter pudding

Coconut sorbet

Ruby Frais strawberry semifreddo

The Nutcracker

Armagnac apricot pannacotta

Christmas sugar plum syllabubby mess

Index

Suppliers

Acknowledgements and resounding thanks

About the Author

Copyright

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Cook’s notes

All pepper is freshly ground black pepper. I also like to use a coarse sea salt like Maldon.

I’m a big believer in free-range, cruelty-free produce. To that end, try and buy dairy and meat from a supplier you trust, one who treats their animals with respect.

We are overfishing our painfully understocked oceans. To get a list of what fish are sustainable and plentiful, please go to the Marine Stewardship Council website (the MSC) www.msc.org.

Stock: I use fresh or, if being lazy, Marigold Vegetable Bouillon or Kallo’s Organic Free-range Chicken Stock.

Good usefuls to have in the larder and fridge, in no particular order and given in haphazard fashion:

Belazu Balsamic Vinegar (really thick and syrupy)

Miso paste (for dressings and marinades)

Rice vinegar

Tahini

Pomegranate molasses

A good, strong mustard

Tamari

Mirin

Marsala

Horseradish root

A bunch of fresh herbs

Tarragon

Parsley

Coriander

Chives

Argan oil

Pumpkin seed oil

Some good-quality dark chocolate

Some cheap chocolate for eating on the spur of the moment or when miserable

Lemons for zesting

Chickpeas

Lentils (both Puy and yellow)

A good home-made garam masala

Star anise

Cardamom

Arborio rice

An onion

Some garlic

Pearl barley for soups and stews

Arrowroot for thickening gravies or sauces for the gluten-free

Spelt flour

Good vanilla extract

Runny honey

Fresh coffee

Stock in ice-cube trays in the freezer

Sunflower seeds to toast and add to salads and bread

Introduction

‘It’s a question of discipline,’ The Little Prince told me later on. ‘When you’ve finished washing and dressing each morning, you must tend to your planet.’ Antoine de Saint-Exupéry, The Little Prince