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Seasonality and foraging!,
This review is from: British Seasonal Food (Paperback)
Mark Hix is not only a great chef but also an excellent writer, conjuring images on the page to match those of the beautiful photographs by Jason Lowe. He is passionate about ingredients, particularly those sourced locally or from the wild, and also about seasonality, drawing on his own history of growing up as a child in the country. It is about using the best that Britain can produce - food, wine, cider - in both traditional and newer ways.
The book is full of enticing recipes, often in very unusual combinations - razor clams with wild boar bacon and hedgerow garlic or steamed cockles with Bacchus (an English wine) and samphire. There are wonderful older combinations - gooseberry and elderflower meringue pie, mussels in Somerset cider - and lots to do with foraging - wild garlic and nettle soup, for example.
The book is well laid out in monthly chapters, with great illustrations by Marcus Oakley, and a good index - definitely one to buy as we tighten our belts and look out for interesting and cheaper ways of putting food on the table, in season and using the best sustainable ingredients, without compromising on quality or interest. Mrak Hix gives a definite incentive to go out for a foraging walk in the country or by the sea, and to visit our local farmers' markets to see what is being produced locally.