Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2020. Every year an additional week’s menu, with the links to the individual recipes, is added.

For food in season in April, follow this link.

For music to listen to while cooking in April, follow this link.
In April we have (usually) Easter, St George’s Day, ANZAC day, and,  April Fools’ Day. So you might also be interested in these posts:

 


Week’s menu for April No 1

 

recipes and menus for April

Return of Persephone – and the beginning of spring, by Leighton

“With the young men walking with the gold low light on their limbs, and the young girls with radiance on their faces, and the young blossom bursting among the apple-boughs, and all that is young there glorying in the morning.”

-Lord Dunsanay, The Curse of the Wise Woman

 

 

Saturday lunch:

OR

Sunday evening:

OR

Monday evening meat:

Tuesday evening:

  • leftovers or night out!

Wednesday evening poultry:

Thursday evening dinner party:

Thank God It’s Friday drink:

Friday evening fish:

 


Week’s menu for April No 2

 

what food is in season in April

Easter eggs… and other eggs

“To tackle April you needed to be fit. April was packed with celebrations: the Megalensis and the Floral Games, the Games and Festival of Ceres, the Vinalia, the Robigalia and the Parilia, which was the birthday of Rome itself.”

-Lindsey Davis, Poseidon’s Gold

 

April is a wonderful month – the blossom is unfolding, the buds are sprouting and from a culinary point of view herbs are starting to come to life. From April Week 1 posts (above) we have some cracking, simple recipes – an Inspector Montalbano inspired chicken dish – and a simple Turkish lamb pilaf to name just a couple. And leading on from that, this month I’m off to Istanbul and, inspired by another detective, Jason Goodwin’s nineteenth century Yashim the Eunoch, we’ll be looking into the history of the pilaf, simple, exotic, unexpected. In addition there’ll be a whole plethora of creative ideas on offer adapted from modern Turkish cuisine.

And, of course, there’s Easter – and that means lamb… and eggs.

In addition we’ll be looking at butter as a source of sauce – fulsome flavour, straightforward and simple.

 

Saturday lunch:

Sunday lunch:

Monday evening chicken:

OR

  • go-to, super-quick recipe for leftover chicken with chickpeas, black olives and feta

AND

Tuesday evening:

  • leftovers or night out!

Wednesday evening:

Thursday evening dinner party:

Thank God It’s Friday drink:

WITH

  • Tomino on Toast – aka crostini of capers, pesto and Piedmontese cheese

Friday evening fish:

 


Week’s menu for April No 3

recipes and menus for April

Cherry blossom time

“Loveliest of trees, the cherry now
Is hung with bloom along the bough,
And stands about the woodland ride
Wearing white for Eastertide.”

-A E Houseman, A Shropshire Lad

 

Saturday lunch:

Sunday supper:

  • pasta with gorgonzola sauce

OR

  • peppers stuffed with smokey mince and slathered with minty yoghurt

Monday evening meat:

Tuesday evening:

  • leftovers or night out!

Wednesday evening poultry:

Thursday evening dinner party:

Thank God It’s Friday drink:

Friday evening fish:

OR

 


Week’s menu for April No 4

food for april

“Now spring’s own woods go robed in green
And chiming birds unloose their throats
To fill each tree with April rain
The branches staves, the leaves the notes”

-Ann Wroe, Francis: A Life In Songs

 

Saturday lunch:

OR

  • palm heart, slightly salty, salad with tomatoes

FOLLOWED BY

Sunday supper:

  • Prawn, tomato and mozzarella/burrata sauce for pasta

OR

Monday evening meat:

Tuesday evening:

  • leftovers or night out!

Wednesday evening poultry:

Thursday evening dinner party:

  • with drinks: red and green crostini
  • starter: hot smoked salmon with oatmeal

OR

Thank God It’s Friday drink:

….. and to eat with it:

Friday evening fish:

OR