Читать книгу From Season to Season: A Year in Recipes - Sophie Dahl - Страница 6

Cook’s notes

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)

Rice vinegar

Tahini

Pomegranate molasses

A good, strong mustard

Tamari

Mirin

Marsala

Horseradish root

A bunch of fresh herbs

Tarragon

Parsley

Coriander

Chives

Argan oil

Pumpkin seed oil

Some good-quality dark chocolate

Some cheap chocolate for eating on the spur of the moment or when miserable

Lemons for zesting

Chickpeas

Lentils (both Puy and yellow)

A good home-made garam masala

Star anise

Cardamom

Arborio rice

An onion

Some garlic

Pearl barley for soups and stews

Arrowroot for thickening gravies or sauces for the gluten-free

Spelt flour

Good vanilla extract

Runny honey

Fresh coffee

Stock in ice-cube trays in the freezer

Sunflower seeds to toast and add to salads and bread