Mark Hix has established himself as a master of Britain’s superb culinary heritage and in his new paperback, British Seasonal Food, he serves up an exciting array of seasonal recipes to guard against boring gluts. 

Mark has an unrivalled passion for British ingredients and is keen for readers to experience the excitement that cooking seasonally can offer.  In his latest tome 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, including many wild foods and how to prepare and cook them.  For each ingredient he suggests at least four different ways to serve them from the simple – to enjoy their flavour to the full - to the more inventive, demonstrating his ability to bring great British ingredient together in a classic but modern way.  Recipes include Chilled Pea and Lovage Soup, Fried Green Tomatoes in Beer Batter, Autumn Fruits in Sloe Gin Jelly and Ham Hock and Pea Salad.

Original drawings and stunning photography help to capture the mood of the seasons throughout the book.