This recipe book provides a range of vegetarian dishes. Abandoning the traditional structure of a meal, centred around a main course of meat with a few cursory vegetables to accompany it, Annie Bell has created menus which offer a harmonious balance of tastes and textures. Some menus are in the form of a buffet - whether hot or cold, some are formal, with a progression of small courses that complement and mingle with each other. The recipes follow the seasons, taking the best produce from each, whether it be the soft fruits of summer in a gratin of berries with honey ice-cream, or the sweetness of the new season's vegetables in a dish of spring vegetables with herbs. There are suggestions for outdoor food as well as a number of recipes using fish.