| Synopsis: |
An original new cookery book which uniquely combines the accessibility and user-friendliness of cooking in one pot together with an emphasis on seasonality, freshness and variety. Spring brings a first flush of young salad leaves, herbs and leafy greens, pigeon and duck, early vegetables, edible flowers and rhubarb. Summer sees a sizzling crop of vegetables (asparagus, aubergines, summer squash), plus shellfish, poussin, barbecue flavours and soft ripe fruits. In mellow and fruitful autumn, flavours become earthier, leaves become stronger; wild mushrooms, pumpkin, beetroot and Swiss chart go with guinea fowl or goose, and there are walnuts, figs, damsons and quince too. The depth of winter demands hearty fare: venison and pheasant with chestnuts, celeriac, winter leeks and kale, and all the root vegetables. And this is just a sampler! Within each seasonal chapter, the recipes follow a sequence through soups, lighter dishes, vegetarian, fish, main courses - meat, poultry and game, pasta, pulses, ending with desserts. A one-pot dish can be any item you select from your kitchen cupboard in which to cook your chosen meal.It can be a roasting tin or an oven-proof casserole for the oven, a saucepan, frying pan, steamer or wok for the hob, or any suitable dish for the microwave. |