This book accompanies the website and the restaurant in Bromeswell, Suffolk, run by the author and her husband, Ross Pike. They are committed to the use of seasonal produce, and so this book is arranged to provide some inspiration for other cooks on how to use fresh, local food through the year.
The book is arranged with a chapter for each month, with the recipes preceded by a discussion of the ingredients that are at their peak during that particular month. Recipes are at the cheffy/restaurant food end of the spectrum: e.g. Salsify and black truffle rosti with duck eggs, hay-baked jerusalem artichoke salad with smoked salad cream, or Jersey Royal new potatoes with cockles, sorrel and smoked eel.
Many of the ingredients required will need a bit of digging out; wild garlic or elderflowers, for example. These are probably easier to find for those living in the countryside, reflecting the Suffolk location of Madalene and Ross's restaurant. There are also plenty of recipes for game: the game terrine and the pheasant forestiere do look particularly good.
It's well illustrated, with a photograph accompanying most of the recipes. I was interested to see that the photography was by Madalene herself. She's really done an excellent job with the styling; the idea of not only running a restaurant but also finding the time to prepare each dish and style it doesn't bear thinking about. I suppose the one upside is that if you're writing a book about seasonal produce over the year, you have the whole year in which to take photographs.
For those who are looking for some inspiration for what to do with fresh, seasonal ingredients, or for followers of the British Larder blog who are looking for more inspiration should give this lovely; but very cheffy, book a look.