Arranged by season and illustrated with specially commissioned watercolours, this book introduces the recipes associated with the religious holidays which punctuate the year - Fig Pie for Palm Sunday, roast duck for Whitsun and numerous Easter and Christmas dishes. Many recipes are directly linked to pastoral occasions such as lambing and shearing and the festivals of the agricultural calendar. Every region of Britain contributes to this festival of food with Dorset jugged steak, Gloucester rarebit, Essex gingerbread, Yorkshire cheesecake, Westmoreland parkin, Forfar bridies from Scotland, and cawl from Wales. The author has also written "Tea-Time", "Tuck in Chaps" and "The Table Style Book".