Introduction 6
SPRING 10
March 18
March Salad: Beetroot, Goat's Milk Curds & Wild Garlic Pesto Salad 20
Scallop Caroaccio with Beetroot Puree Creme Fraiche & Lemon Verbena 23
Smoked Haddock & New Season Leek Gougere 24
Wild Garlic Pesto 26
Selsey Crab & Wild Garlic Linguini 27
Wood Pigeon Breasts with Pickled Walnuts 29
Shed Chorizo 30
Rhubarb & Hazelnut Crumble 33
Almond Polenta Cake with Rosemary Syrup 34
April 36
Salmon Trout Gravadlax 38
April Salad: Tenderstem Broccoli, Dandelion, Radish, Spring Onion, Toasted Hazelnuts & Asian Dressing 41
Chargrilled Cuttlefish, Roasted Peppers, Black Ink Sauce 42
English Calf's Liver with Pickled Cucumber, Crispy Bacon & Spring Greens 45
Spring Onion, Baby Carrot & Mushroom Orzo Risotto 46
Stuffed Rabbit Saddle, Three-cornered Leek & Pickled Beetroot Onions 48
St George's Custard Tart 51
Faster Simnel Cake 52
May 54
Roasted Asparagus, Poached Egg & Savoury Granola 56
Sea Bream Tartare Tomato Cucumber & Wasabi 59
May Salad: Wild Fennel, Purple Cauliflower, Asparagus & Quail Eggs 60
Baked Sea Bass, Purple Cauliflower, Samphire & Cockles 63
Lamb Rump with Merguez & Rose Petals 64
Buttermilk Quail with Peas & Lovage 66
Carrot and Caraway Houmous 67
Lemon Verbena Boodle with Thyme Shortbread 69
Dark Chocolate & Granola Tiffin 70
SUMMER 72
June 80
Chilled Pea & Mint Velvet with Smoked Salmon 82
Chargrilled Courgettes with Giant Couscous, Red Onion & Marigold 85
Elderflower Champagne 86
June Salad: Kohlrabi, Goat's Cheese & Broad Beans 87
King's Scallops, Crispy Bacon, Pea & Elderflower 88
Pork Schnitzel, Fennel, Apricot & Marjoram 91
Lamb Sweetbreads & Cutlets with Morels 92
Berroffee Pie 95
Wild Strawberry & Elderflower Posset 96
July 98
July Salad: Heritage Carrots, Thyme, Honey & Almonds 101
Spicy Crab Pate 102
Baked Field Mushrooms, Brighton Blue & Redcurrants 103
There's Nothing like a Good Beef Burger with Tomato Relish 104
Cold Duck Breast, Tarragon, Berries & Rocket 107
Wood-Fire Roasted Red Snapper 108
Pegch Meba Homemade Vanilla Ice Cream & Nutty Wild 111
Cherry Clafoutis 112
August 114
Giant Puffball with Soggy Bread & Tomato Salad 116
Tomato Gazpacho 118
Cucumber & Chilli Chicken Salad 119
Barbecued Lamb's Kidneys, Fresh Mint Jelly 121
Poached Salmon with Watercress Vichyssoise 122
August Salad: Heritage Tomatoes, Burrata, Apple Marigold & Balsamic Pearls 125
Moorland Grouse with Elderberries, Tarragon & Mushrooms 126
Mulberry Pavlova 129
Bramble, Elderberry & Red Clover Fool 130
AUTUMN 132
September 140
Tempura Marrow with Sweet Chilli 142
Seashore Soup 143
September Salad: Mixed Garden Beans, Butternut & Seeds with Oat Milk Yoghurt Dressing 145
Monkfish & Chard "En Crouie' 146
Onion Squash Gnocchi, Spinach & Chanterelles 149
Chargrilled Pork Tenderloin, Cox's Apples & Sage 150
Spatchcocked Barbecued Chicken with Bramble & Apple Salsa 153
Pear & Blackberry Cobbler 154
Apple & Plum Frangipane Slice 156
October 158
Pumpkin Scones, Whipped Goat's Cheese & Damsons 160
October Salad: Last of the Summer Leaves & Beetroot Falafel 163
Harvest Sausage Rolls 164
Cox's Apple & Rosehip Chutney 165
Stuffed Aubergine, Cauliflower, Raisin & Almond 166
Rec Gurnard with Butternut Risotto 169
Braised Venison with Grapes, Chestnuts & Red Wine 170
Olivia's Sloe Gin Chocolate Truffles 173
Treacle & Quince Tart 174
November 176
Medlar Jelly 178
Wild Mushroom & Hazelnut Cheese Souffle 181
Leek Hearts, Sour Cream, Sunflower Seeds & Truffle 182
November Salad: Root Vegetables with Pheasant Comice Pear & Walnuts 183
Fallow Deer Loin, Hispi Red Cabbage, Honey, Seed & Mint Gastrique 185
Partridge Saltimbocca 186
Pollock En Papillote 187
Grandmother's Mincemeat & Baked Apples 188
Poor Knights of Windsor with Port Chantilly 190
WINTER 192
December 200
Potted Goose with Orange, Cranberry & Chestnuts 203
December Salad: Brussels Sprouts, Apple, Mature Cheddar & Candied Walnuts 204
Pan-Roasted Cauliflower Steak, Cranberry, Walnut & Lovage Salsa 207
Smoked Mackerel Croquettes, Pickled Winter Salad, Horseradish Cream 208
Christmas Gammon with Stem Ginger, Star Anise & Chargrilled Clementine 211
Venison Wellington, Horseradish Emulsion 212
Fir Cone Chocolate Ganache, Douglas Fir Cream & Caramelized Cranberries 215
Yuletide Strudel: Apple, Mincemeat, Walnuts & Cranberries 216
January 218
January Salad: Celeriac, Kalettes, Pink Grapetruit & Caesar Dressing 221
Game Poacher's Soup with Wild Herb Dumplings 222
Bridget's Raw Citrus Marmalade 223
Beetroot & Goat's Cheese Tarte Tatin 224
River Trout, Capers, Fennel Tops & Caviar 227
Spiced Hogget, Golden Raisins, Pistachio and Pomegranate 228
Slow-Cooked Beef with Mustard Croutes 230
Fruit & Nut Loaf with Mature Cheddar 231
Trinitv Burnt Cream 232
February 234
Pancakes Galore 236
Jerusalem Artichoke Shells 237
Baked Cod, Dulse Seaweed Tapenade, Parsnip Puree 239
February Salad: Red Rice, Carrot, Beetroot & Wild Leaves, Tahini Emulsion 240
Celeriac, Wild Mushroom & Lentil 'Lasagne" 243
Suffolk Hare & Ale Bonbons 244
Steak & Oyster Pie 247
Toffee Ginger Pudding, Rhubarb & Orange 248
Espresso Mocha Cheesecake 251
About the author 252
Index 254
Acknowledgements/ conversion chart 256
