We all know that food – whether meat, poultry, fish, veg or fruit – tastes best when eaten in season. But what’s in season when? Which varieties are best? Each chapter – Spring, Summer, Autumn and Winter – begins with a complete list of what’s in season, including information on varieties and buying advice for each food. There are 40 recipes for each season, from Herb-Stuffed Shoulder of Lamb in Spring to Raspberry Mousse in Summer and Plum Tart in Autumn to Smoked Haddock Pancakes in Winter. Invaluable at-a-glance charts show which foods are in season in which months, and there’s a section on choosing the best cuts of meat for seasonal cooking.
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