Most ingredients are now available all year round, flown in from afar as necessary, but there is no doubt that food eaten in season - and preferably grown as close to home as possible - tastes far better. Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In British Seasonal Food, he draws attention month-by-month to the home-grown ingredients that are at their seasonal best. He provides information on where to buy and source the foods, how to prepare and cook them, and suggests simple ways to serve them - to enjoy their flavour to the full. For each featured ingredient, he also presents a selection of inventive mouth-watering recipes - Chilled Pea and Lovage Soup, Fried Green Tomatoes in Beer Batter,Autumn Fruits with Sloe Gin Jelly - all superbly photographed by Jason Lowe. Original drawings help to capture the mood of the seasons throughout the book.