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Try Sophia Lindop’s Creative Vegetable Recipes to Celebrate the Season’s Bounty

Season's Bounty: Cooking with nature's abundanceFood and wine connoisseur Michael Olivier is big fan of Sophia Lindop’s cookbook, Season’s Bounty: Cooking with nature’s abundance, and played a pivotal part in its creation. At the launch of the book Olivier stressed that he likes her recipes because they are “simple, easy, uncomplicated and unpretentious”.

Olivier has shared three recipes by Lindop on his site, suggesting wines to go with them.

Try Lindop’s recipes for Beetroot Hummus, Pissaladière (onion and anchovy tart from Nice, France) and Carrot Sformato and see the various ways you can be creative with fresh produce in season:

Beetroot Hummus

Ingredients
400 g canned chickpeas (240 g drained)
300 g beetroot (and a little olive oil to roast)
Maldon sea salt
6 tbsp tahini
4 large cloves garlic, crushed
60 ml fresh lemon juice
¼ tsp ground cumin
60 ml olive oil

Pissaladière

Topping
1 cup olive oil
6 large onions, thinly sliced
1 tbsp chopped fresh thyme leaves
About 20 anchovy fillets
Caperberries

Carrot Sformato

400 g carrots, peeled and cut into chunks
20 g butter, melted, for greasing the moulds
25 g Parmesan, finely grated, for coating the moulds
250 ml milk
1 bay leaf
¼ nutmeg, freshly grated
Salt and white pepper to taste
25 g butter
20 g flour
20 g Parmesan, finely grated
2 eggs whites, beaten to form soft peaks

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