Seasonal Farmhouse Country Cooking

Country cooking is about making use of fresh, locally grown produce and following the progression of the seasons, creating traditional, well-loved dishes that are passed down to the delight of each new generation. This timeless volume is perfect for thrifty cooks who want to return to the natural rhythms of rural life, in which fresh ingredients are used when they are at their best, and the tastiest fruit and vegetables are made into jams, pickles and chutneys for enjoying all year round. A selection of classic recipes is featured, from home-style soups, winter stews, tender pies and hot roast dinners to delicious puddings and tarts, and tangy preserves and relishes. Baking is another essential country tradition, filling your home with the wonderful aromas that everyone loves. The book contains a moreish selection of classic recipes for breads, scones, muffins and cakes, all guaranteed to be eaten almost as soon as they’re out of the oven. Delectable recipe ideas include Gamekeeper’s Terrine, Roast Chicken with Herb Stuffing, Rice Pudding with Nutmeg, Bara Brith Fruited Teabread and Spiced Cider Jelly, all of which create the warm and comforting atmosphere of the farmhouse family kitchen. Over 400 step-by-step photographs clearly illustrate the recipes, making them both simple and easy for any cook to prepare at home. The author, Sarah Banbery, has worked as a freelance food writer for over 20 years and is the author of 12 cookery books. With a particular interest in seasonal and country cooking, she has written for the ‘Growing Schools’ project to encourage children to grow their own fruit and vegetables. She is principal recipe tester for Waitrose Food Illustrated magazine.