This book helps you in making the most of fresh organic produce in 65 delicious recipes, shown step by step in 270 photographs. It includes easy-to-make recipes combining storecupboard items with fresh, seasonal produce to make the most of each season's produce. There are recipes for all occasions such as a sophisticated herb-crusted rack of lamb with puy lentils for entertaining friends in spring, roasted squash and shallot salad for an autumn lunch, or chicken casserole with winter vegetables to feed the family in winter. The seasonal desserts include summer berries in warm sabayon glaze, blueberry frangipane flan, and plum charlottes with foamy calvados sauce.

You can learn to celebrate the seasons by cooking food that is abundant and flavourful. This appealing cookbook contains 65 delicious recipes for seasonal eating. Organised according to season, each chapter aims to make the most of the produce that reaches its peak of flavour at specific times of the year. Included too in each season are a range of side dishes, appetizing vegetarian meals and delicious desserts. Finally there are recipes for sauces, chutneys and breads that provide additional flavours for an everyday dinner. With more than 270 specially commissioned photographs, and each recipe illustrated step by step, there is something to please every family member, as well as recipes suitable for entertaining and everyday eating.

 

 

 

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