There has been a renaissance in British cooking in the last decade, leading chefs to a new confidence in thier tradition of what is quintessentially British food. This book presents this new style for the first time to the modern home cook, using seasonal recipes to reflect the changing availability of ingredients through the year. Over 300 recipes, all simple to make, quick to cook and light and flavoursome to eat, are included with examples such as marinated roast rack of lamb, served with spinach tossed with mint and spring onions, and a peach and blueberry cobbler.