From Season to Season: A Year in Recipes

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

About the Publisher (#litres_trial_promo)

Cook’s notes (#ud210926d-866f-5b9a-a8ab-261b66b85bc7)

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)