From Season to Season: A Year in Recipes. Sophie Dahl

      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

      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