A Year's Worth - Recipes from the Dunsandel Store

A Year's Worth - Recipes from the Dunsandel Store By Sam Mannering and Annabel Graham

Readers with long a memory might recognise the name of one of the authors of A Year's Worth - Annabel Graham used to write food articles for this newspaper. About 10 years ago, the Hong Kong native moved to what seems like an idyllic life in Canterbury, New Zealand. She started Camla Farm, an orchard that produces single-variety apple juice, and opened Dunsandel Store, a cafe, delicatessen and wine shop, among other things.

Graham raises two pigs a year, which 'recycle leftover chocolate cake, muffins, vegetable scraps, stale bread ... and apples left over from the harvest'. The pigs are killed in the autumn and A Year's Worth gives a recipe for black pudding - handy if you're lucky enough to find yourself in possession of two litres of fresh pig's blood.

The recipes are divided by season: for summer, there's elderflower champagne and limoncello; for autumn, there's chicken, pumpkin and feta pie as well as black pudding with glazed apple and mustard sauce; for winter, pork belly braised in soya sauce with ginger and star anise and duck confit; and for spring, grilled asparagus with chopped egg and parmesan.