Dahl’s Dishes

Everlasting gobstoppers, Fizzy Lifting Drink, Sugar flower teacups, each is a part of Willy Wonka’s amazing chocolate factory.

As NPR’s The Salt points out, these sweet concoctions are just a fraction of Roald Dahl’s culinary imagination. He also thought of giant chocolate cakes baked with blood and sweat (from Matilda) and doughnuts stuffed with goose-liver paste (Fantastic Mr. Fox).

Lucy Dahl joins the show to talk about how her dad filled her childhood with fantasies about food, claiming that the Queen sent the Dahls red cabbage from her very own garden or that the quail eggs they ate at breakfast really belonged to the Minpins who lived in the woods behind their house.

Dahl’s interest in food was not just literary. He saw treats as a way to instill magic in his children’s lives, waking them up at night to share chocolate and creating midnight feats they would consume after they walked in the woods in their pajamas looking for badgers, fortified by hot chocolate and cookies consumed on the way.

After Dahl died his family published a cookbook in 1997 as an homage to his focus on food, Roald Dahl’s Revolting Recipes (PRH/Puffin). Some of the dishes include Snozzcumbers and Crispy Wasp Stings on a Piece of Buttered Toast.

The Salt also takes some of Dahl’s iconic foods into the kitchen and with the help of Andrew Rea, the host of the YouTube show Binging With Babish, creates the giant cake from Matilda (warning, don’t watch if you are eating – or about to eat).

Comments are closed.