Sunday, 1 May 2011


Post Royal Wedding Come down I thought I should cook my hubbie dinner... 
I'm ashamed to say I have got into Sophie Dahl's cookbook 'Miss Dahl's Voluptuous Delights'. Her television show was beyond terrible but I saw the cookbook on sale in Malton and thought I'd give it a go. 
I made Crab Linguine, a Rocket and Caper salad and Nectarine Sorbet for pudding. I should have mixed the crab sauce in with the linguine more than I did, but apart from this it wasn't too bad! 


Miss Dahl at Work
1/2 cup cherry tomatoes
Sea salt
1 clove of garlic
1/2 red chile, deseeded and finely chopped
3 tablespoons olive oil
Juice and zest of 1 lemon
3/4 cup cooked fresh crab meat
6 ounces whole wheat or spelt linguine
Chopped fresh parsley, for garnish


  1. Cut the tomatoes and sprinkle them with a little sea salt.
  2. In a mortar and pestle, crush the garlic and chile into a red pulp. (If necessary, add a little sea salt to help grind the two together.)
  3. Mix in the olive oil, lemon juice, and zest. Add the crab to the mix if your mortar and pestle is big enough; if not, transfer everything to a slightly bigger bowl.
  4. Cook the pasta until it's al dente; drain, then pour the crab mixture and tomatoes over and sprinkle with parsley as desired.

My attempt.... Sorry for the hideous bowls...
Miss Dahl's Voluptuous Delights

1 comment:

  1. Hi,

    I think this sauce that FAR too much lemon in it; it was just over powering everything else.

    I am almost wondering if its an error in the recipe?