From Season to Season: A Year in Recipes

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