Women's Institute: Cooking from the Garden

The perfect marriage of gardening and cooking, showing you how to make the most of fresh produce from the humble root vegetable to delicious soft fruits. This book is a must for kitchen gardeners as well as frequenters of farmers market and farm shops. The real heart of any recipe is the ingredients so it makes sense to get the very best. Freshly picked asparagus tastes so much better than the perfectly trimmed, uniform vacuum-packed versions. This book is the invaluable handbook to making the most of fresh produce by eating in season. Divided into four seasonal sections, each chapter picks out the heroes of that season and provides a wonderful insight into them. The 60 fabulous recipes show you how to make the most of the available produce of every season. From the simplest rocket salad to more complex dishes combining different ingredients of the season - such as Lamb with Quince, Griddled Asparagus and Peppers or Pear and Blackberry Tart Tatin - this is a must-have book for everyone who loves food.