Intro -- Title -- About the author -- Contents -- Introduction -- Dedication -- Chapter One: The Salad Bowl -- Mixed Tomato and Chopped Preserved Lemon Salad with Sweet Vinegar -- A Salad of Mixed Young Beans and Sweet Peas -- A Simple Shredded Brussels Sprouts Salad -- Beetroot, Broad bean, Kipfler and Avocado Salad with Chopped Egg Dressing -- Iceberg, Cabbage and Apple Slaw -- Dressings -- Ten-Second Blender Mayonnaise -- Basic Buttermilk Dressing -- A Trio of Salad Creams -- Salad Cream One -- Salad Cream Two -- Salad Cream Three -- Chapter Two: The Veggie Patch -- Creamed Brussels Sprouts -- Brussels Sprouts with Sweet Potato and Fried Sage -- Root Vegetables with Orange Thyme Butter -- Roast Vegetables with Spiced Lentils -- Know Your Onions -- Commonly used onions -- Silverbeet and Minced Beef Bread Pudding -- Marrow Stuffed with Savoury Mince -- Broccoli with Capers and Egg Crumbs -- Pumpkins -- Crushed Pumpkin and Potatoes -- Cabbages -- Cabbage Braised with Bacon and Apple -- Tomatoes -- Tomato Crumble Pie -- Pie in the Round -- The Great White Sauce -- Simple White Sauce and Variations -- Egg Sauces Mostly for Vegetables -- Chapter Three: Larder and Pantry -- Tomato Sauce -- Green Tomato Pickle -- Sweet Mustard Pickle -- Old Lives: Old Preserves -- Preserving Lemons -- Sweet Red Onion Relish -- Pickled Onions in Malt Vinegar -- Chapter Four: The Potato Patch -- Creamy Potato Salad -- Hot Potato Salad -- Duchess Potatoes -- Potatoes Roasted in Their Skins -- Sliced Potatoes Baked with Cream and Cheese -- Potatoes in Green Sauce -- Potato and Tomato Stew -- Mum's Almost Famous Potato Cakes -- Pick of the Patch -- Potato Bread -- Chapter Five: Gathering and Foraging -- Eggs in Green Nests -- Purslane and Late Summer Tomatoes with Croutons and Soft Cheese -- Sorrel and Dandelion Petal Drop Scones with Borage Butter -- Wild Greens Sauce.

Mushrooms-Under the Cap -- Roasted Mushrooms on Sourdough Toast -- Mushroom and Thyme Butter -- Pasta with a Rich Mushroom Ragout -- Mushroom and Celery Salad with Lemon and Green Herbs -- Mushroom and Sweet Capsicum Stew -- Chapter Six: The Soup Pot -- A Very Good Chicken Stock -- Soup from a Spring Vegetable Garden -- Healing Stock -- Parsley -- Parsley Soup -- Fresh Pea and Mint Soup -- Nettle Soup with Egg and Fried Bread Cubes -- Garden Fresh Tomato Soup -- Cauliflower Soup with Torn Mustard and Cheese Toast -- Cauliflower and Brussels Sprouts Cheese Soup -- Creamy Parsnip Soup -- Pumpkin Soup with Warm Spices -- A Simple Potato Soup -- Potato and Cheese Soup with Avocado -- Mushroom Soup with Rolled Oats and Buttermilk -- Chicken, Vegetables and Brown Rice Soup -- Lamb Shank and Barley Vegetable Soup -- A Properly Old-Fashioned Pea and Ham Hock Soup -- Chapter Seven: The Flock -- Lamb Chop Mash 'n' Gravy Pie -- Irish Stew -- Chump Chops Casserole -- Lamb-Flap Roll Roasted on Eggplant and Red Onions -- Braised Lamb Shanks with Capers and Soured Cream -- Lamb and Pea Stew Cooked in a Haybox -- Lamb Racks Cooked in Fresh Hay -- Lemon and Pepper Lamb with Oregano -- Tears-of-the-Fox Roast Lamb -- Lamb, Hogget and Mutton -- Mutton Braised with Root Vegetables and Fruit -- Layered Wild Greens and Mutton Stew -- Chapter Eight: The Herd -- Black Pepper Beef Shank Stew -- Beef and Stout Stew with Parsley Dumplings -- Beef Casserole with Walnuts and Orange -- Corned Beef -- Corned Beef -- In Praise of Braise -- Brisket Braised in Wine -- Baked Sausage Casserole -- My Simply Simmered Sensationally Soft and Juicy Meatballs -- Remembering My Mother's Meatloaf -- Hand-Chopped Beef and Onion Rissoles with Pan Gravy -- Treacle-Marinated Beef Topside Roasted in Cabbage Leaves -- Standing Beef Rib Roast -- Yorkshire Pudding -- Chapter Nine: The Piggery.

Pork Chops Roasted on Fresh Grapes -- Citrus Braised Pork with Green Olives -- Pork Loin Pot-Roasted in Milk -- Marinating -- Pork Roast with Cider and Pan-Baked Stuffed Apples -- Pork Stuffed Cabbage Balls -- Pork Sausage and Herb Stuffing -- Roasted Pulled Pork Belly with a Mellow Ginger Wine Sauce -- Bread and Bacon Dumplings -- Ham Hock and Apple-Thyme Pies -- Chapter Ten: Birds and Bunnies -- Chicken and Iceberg Wedge Salad with Bacon and Shallot Dressing -- Shredded Chicken Salad with Fresh Herbs and Egg -- Bread Sauce for Poultry -- Sage and Onion Stuffing Balls -- The Perfect Roast Chicken -- The Vicar's Roasted Chopped Chicken with Parsley Drizzle -- Chicken with End of Harvest Red and Green Tomatoes -- Pot-Roasted Chicken and Apples in Cider -- Chicken with Kumquats -- Duck Roasted with Orchard Fruit in Red Wine -- Duck with Green Olives and Grand Marnier -- Rabbit Braised with Herbs in Red Wine -- An Unusual Rabbit Pie -- Rabbit Stew with Seasonal Vegetables -- Chapter Eleven: Catch of the Day -- Crayfish Salad with Chopped Egg Herb Dressing -- Crayfish with Dill Sauce -- Nectarine and Smoked Trout Salad with Celery Leaves -- Oven-Roasted Fish and Chips -- Roasted Fish with Horseradish-Apple Sauce -- Whiting with Earl Grey Tea Citrus Sauce -- Fish Poached in a Tomato Broth -- Fried Fish Eggs -- Salmon with Potatoes and Samphire Lemon Butter Sauce -- Fish with Unripe Grapes and Brown Butter -- Pasta with Sardines and Crisp Lemon Crumbs -- Fish and Leek Pie with Potato Scales -- Chapter Twelve: The Orchard -- Wild Flowers -- Orchard Apple and Pear Pie -- Pie Apples -- Apple Crisp with Apple Pie Ice Cream -- Rhubarb and Apple Roly Poly -- Stone Fruits Tea Cake with Mint Sugar Crust -- Layered Strawberry and Passionfruit Flummeries -- Meringues -- Mastering the Art of Meringue Making -- Roasted Rhubarb and Crème de Cassis Filling for Meringue.

Blackberry Frangipane Lattice Top Pie -- Raspberry Coconut Ice -- Baked Strawberry Cream Tart -- Fresh Berries in Sparkling Wine Jellies -- Chapter Thirteen: Jam Time -- Old-Fashioned Quince Paste -- Smoky Fig and Orange Jam -- Apricot and Nectarine Brandy Jam -- Quince and Appley Jelly -- Quince Jelly -- Burnt Fig Jam (BFJ) -- Apple and Sage Jelly -- Plum Chutney -- Plum Sauce -- Gooseberry Sauce -- Chapter Fourteen: Baking Day -- Apple Blossom Pie -- Cream Puffs -- Breaking Every Rule and Producing Perfect Choux Pastry -- A Cake for All Occasions -- Moist Orange Cake -- Glazed Orange Chocolate Cake -- Honey Sponge Roll with Honey Butter Cream -- Sponge Tips -- Cup-of-Tea Fruit Loaf -- A VG Carrot Cake -- Garden Harvest Cake -- Honey -- Honey Spice Cake -- Jam and Cream Cake -- Little Peach Cakes -- Nan's Daily Bread -- Wild Yeast Sourdough Starter -- Chapter Fifteen: A Good Tea Table -- Inside-Out Scones -- No-Bake Lemon, Almond and Coconut Slice -- Coconut Macaroons -- Ginger Nut Biscuits -- Chocolate Fudge Treats -- Lemon Curd Soufflé Tartlet -- Anzac Biscuits -- Afghan Biscuits -- Monkey Faces Biscuits -- Mushroom Biscuits -- Crinkled Chocolate Biscuits -- Honey Nut Bars -- Half-Moon Prune Biscuits -- Chapter Sixteen: The Dairy -- Buttermilk Ice Cream -- Chocolate Ice Cream -- Church Pudding -- Queen of Puddings -- Baked Plum-Duff Pudding -- Tipsy Trifle -- Chapter Seventeen: Christmas -- Festive Syllabub -- Fruit Punch -- Gelatine -- Crayfish on Tomato Jelly -- Rolled Lamb with Pea and Mint Filling -- Festive Pickled Pork -- No-Bake Deluxe Fruit Cake -- Glacé Fruit, Nut and Chocolate Christmas Cake -- Traditional Rich Christmas Cake -- A Properly Traditional Rich Christmas Pudding -- Brandy and Brown Sugar Pudding Butter -- Clootie Christmas Pudding -- Whisky-Spiked Walnut and Candied Peel Tartlets -- Shortbread -- Santa's Buttons -- Index.

Acknowledgements -- Copyright -- Back Page.