Product Description

First published in 1971, Grigson celebrates seasonality through her collection of recipes and uses the importance of creating dishes based around locally produced and sourced fresh food – a top priority many years later for all those who take their eating and cooking seriously. The book is divided into sections where the key ingredient is king covering seafood, poultry, meat & game, delicious fruit & vegetables, and beans & legumes. It also contains the recipe for her famous curried parsnip soup.