Cover -- Title Page -- Contents -- January -- Jerusalem artichokes -- Celeriac -- Chicory -- Sorbs -- February -- Chard -- Babington’s leek -- Chervil root & parsley root -- March -- Forced rhubarb -- Sweet cicely -- Wild garlic -- Microleaves -- Chicken -- Recipes for January February & March -- Cauliflower pakoras with raita -- Root crisps -- Chorizo, borlotti & cabbage soup -- Chicken & Savoy cabbage in cider -- Chicken, celeriac & leek pie -- Lamb chops with chicory & Jerusalem artichoke purée -- Beef in beer -- Babington’s leek, walnut & goat’s cheese tart -- Wild garlic ravioli -- Wild garlic risotto -- Celeriac mustard mash -- Crisp kale, beetroot, blue cheese & walnuts -- Zlatan’s temptation -- Roasted Romanesco, shallots & celeriac -- Brussels, celeriac & red cabbage slaw -- Stir-fried chard leaves -- Pickled chard stems -- Sorb jelly -- Poached pears in a spiced syrup -- Pear & parsnip ice cream -- Pannacotta with orange & rosemary roasted rhubarb -- Celeriac & lemon thyme crÃm̈e brûlée -- Jerusalem artichoke cake -- Rhubarb daiquiri -- April -- Pea shoots -- Broad beans -- Weaners -- Asparagus -- Accidental salad -- Good King Henry -- May -- Pecans -- Elderflower -- Gooseberries -- Early mini strawberries -- Mint -- Potatoes -- Blue honeysuckle -- June -- Strawberries -- Summer salads -- Garlic -- Mexican tree spinach -- Florence fennel -- Lavender -- Globe artichokes -- Recipes for April, May & June -- Asparagus, pea shoots & borage with elderflower dressing -- Globe artichokes with honey & mustard or elderflower dressing -- Veg patch tempura -- Broad bean hummus -- Baked mackerel with coriander micros -- Loin of lamb with lavender & lemon thyme -- Vignarola -- Asparagus & goat’s cheese tart -- Sparga siitve -- Garlic scape mimosa -- Eggs Gordon Bennett -- Spring herb omelette -- Broad bean falafels.

Stir-fried asparagus & Good King Henry -- Sorrel potatoes -- Spring into summer salad -- Candida’s honey mustard dressing -- Yoghurt dressing -- Elderflower dressing -- Parsley pesto -- Gooseberry salsa -- Gooseberry sauce -- Chive flower vinegar -- Pickled elderflower buds -- Gooseberry & elderflower curd -- Strawberry & gooseberry Eton mess -- Knickerbocker glory -- Blackcurrant leaf sorbet -- Spring into summer pudding -- Elderflower & strawberry drop scones -- Elderflower delight -- Lavender & walnut fudge -- Sweet cicely shortbread -- Charlie’s mojito -- Summer punch -- July -- Beetroot -- Apricots -- Blackcurrants -- Piglets -- Cucumber, borage & salad burnet -- Edible flowers -- Agretti -- Green walnuts -- August -- Early apples -- Japanese wineberries -- Plums -- Mulberries -- Sheep -- Honey -- Cherries -- Peaches & nectarines -- September -- Lemon verbena -- Szechuan pepper -- Tomatoes -- Blackberries -- Courgettes -- Chillies -- Elderberries -- Recipes for July, August & September -- Courgette shoots & leaves soup -- Salt and pepper Padron peppers -- Roast trout with fennel & lemon -- Agretti with scallops -- Lamb & apricot tagine -- Garden pizza -- Agretti frittata -- Beetroot rosti, agretti & Manchego -- Courgettes & Manchego on toast -- Panzanella -- Warm salad of Padron peppers, sugar snaps, cherries & halloumi -- Courgette ‘spaghetti’ with fresh tomato, garlic & basil sauce -- Beetroot with labneh, hazelnuts, parsley & elderflower dressing -- Agretti, fennel & cucumber salad -- Sweet chilli dipping sauce -- Pontack sauce -- Pickled chillies -- Pickled walnuts -- Herb syrups -- Chinese five-spice powder -- Butterscotch nectarines -- Poached peaches -- Roast plums with labneh, almonds & honey -- Cucumber ice cream -- Peach & raspberry galette -- Apricot & strawberry crumble -- Mulberry bakewell tart -- Blackcurrant Eccles cakes.

Plum & Szechuan pepper fruit leather -- Cucumber Martini -- Greengage smash -- Diaconocino -- Mulberry vodka -- Blackberry whisky -- October -- Grapes -- Borlotti beans -- Squash -- Almonds -- Late apples -- Sweet chestnuts -- Mushrooms -- Autumn olive -- November -- Quince -- Medlars -- Chickens -- Chilean guava -- Oca & yacon -- Pigs -- December -- Romanesco -- Brussels sprouts -- Salsify & scorzonera -- Herb fennel -- Kiwi fruit -- Recipes for October, November & December -- Borlottis with mussels -- Curried squash & mussel soup -- Pot-roast chicken with grapes in milk -- Chicken, pork & borlotti stew -- Sorrel pie -- Slow-roast five-spice pork belly -- Squash, shallot & mushroom tart -- Salsify gratin -- Caraway sprout tops with bacon & apple -- Ocas bravas -- Romanesco, apple & hazelnut salad with blue cheese dressing -- Sprout crisps -- Spiced almonds -- Pickled apples -- Quince cheese -- Poached & roasted quince -- Medlar sticky toffee pudding -- Spiced fudgy squash cake -- Kiwi cranachan -- Autumn into winter tart -- Walnut tart -- Baklava -- Quince doughnuts -- Fennel sugar plums -- Almond biscuits -- Fennel toffee apples -- Grape, beetroot & mint smoothie -- Mulled cider -- eCopyright.