British Seasonal Food: A Year Round Celebration of the Finest Produce, with Inspiring Recipes for Every Month by Mark Hix

  • Cauliflower soup (page 12)

    from British Seasonal Food: A Year Round Celebration of the Finest Produce, with Inspiring Recipes for Every Month British Seasonal Food by Mark Hix

    • Categories: Quick / easy; Soups; Winter; British; Vegetarian
    • Ingredients: cauliflower; onions; leeks; vegetable stock; milk; double cream
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Wood pigeon with blaeberries

    • Elizabeth.f on July 31, 2021

      Based on this recipe. Better to brown pigeons before putting in the oven. Blueberries added to sauce and cooked down and then sieved before adding pigeon back again. Whole blueberries added before serving. Served with beetroot purée and steamed Swiss chard.

  • Root vegetables with goose fat, garlic and thyme

    • mjes on January 19, 2021

      Yes, my son and his wife challenged me to try at least one recipe from a different cookbook each week. I made the mistake of choosing Mark Hix's British Seasonal Food. A mistake because, as I remembered, Hix has many interesting recipes but, as I forgot, he uses many ingredients that I simply don't have access to. Therefore, I ended up trying root vegetables with goose fat, garlic and thyme. I only made one substitution - duck fat for goose fat but the recipe even said that was acceptable. I needed more cooking time -- almost doubled the suggested time. I don't know whether it's a matter of how I like root veggies cooked, oven differences, . . . This is a definite keeper as a recipe but I love cooked parsnips and rutabagas (swedes), I still prefer good turnips eaten raw ... perhaps, pulled from the garden, washed under the facet, and eaten before Mother catches you.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844006220
  • ISBN 13 9781844006229
  • Linked ISBNs
  • Published Oct 03 2008
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Most ingredients are now available all year round, flown in from afar as necessary, but there is no doubt that food eaten in season - and preferably grown as close to home as possible - tastes far better. Mark Hix cares passionately about British food and is keen for readers to experience the excitement that cooking seasonally offers. In "British Seasonal Food", he draws attention month-by-month to the home-grown ingredients that are at their seasonal best. He provides information on where to buy and source the foods, how to prepare and cook them, and suggests simple ways to serve them - to enjoy their flavour to the full. For each featured ingredient, he also presents a selection of inventive mouth-watering recipes - Chilled Pea and Lovage Soup, Fried Green Tomatoes in Beer Batter,Autumn Fruits with Sloe Gin Jelly - all superbly photographed by Jason Lowe. Original drawings help to capture the mood of the seasons throughout the book.

Other cookbooks by this author