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From Season to Season: A Year in Recipes
Sophie Dahl
Continuing where her hugely successful Voluptuous Delights left off, best selling author Sophie Dahl offers up a seasonal almanac of bountiful dishes alongside warm food-filled memories and musings.Taking a gastronomic journey through the seasons, from the Victorian Beeton era to a recent sodden Parisian evening, Dahl captures the smoke filled days of Autumn with a nostalgic Squash and Parmesan soup, the blooming warmth of an English garden in high summer with Grilled Peaches with Pistachios and Ricotta; and the burgeoning beginnings of Spring with a Butter Lettuce, Lobster and Crayfish Salad.Bursting with moreish yet nutritious recipes for budding foodies and seasoned gourmets alike, stunning photography and Sophie’s delightfully quirky illustrations, this latest offering promises pleasure, indulgence and of course, simple, good food.
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 (#u222cf36f-5e12-582c-a843-b034a18f4066)
Title Page (#u40f1c8b1-b934-5f0c-843b-a482c72b1900)
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
