This is a cookery book that is led by fresh, seasonal fruits and vegetables. Indeed the 26 sections of the book are based around these 26 fruits and vegetables.
So if you have too many spring onions, you can flick to spring onion recipes and soon you will be char grilling them, or making a salad with chilli, lime and spring onion or even steaming them with ginger…
This is also a campaigning cookery book encouraging us to make the best use of our ingredients, even down to making pectin to set jam from apple cores.
In the Introduction of The Natural Cook, Tom Hunt says “I love cooking simple, rustic food that is full of flavour, vibrant and healthy” and there can be no doubt this book will help you do this with style.
So this is a cookbook to help you to produce simple food, rustic food, seasonal food while reducing waste, reducing the use of meat and creating healthy meals.
There are no chaffy techniques, and no impossible to get hold of ingredients.
The recipes are also quite unique and so unlikely to be replicated in other books.
While some of the recipes contain meat they are very much vegetable based, and show a real understanding of how to use all of the vegetables.
To give a flavour (sorry I could not resist) of this book how about roasted cauliflower, caramelised onion, sultanas and dukkah or beetroot humous with sautéed beet tops?
A fantastic cookery book, which would really help any allotment holder through the inevitable gluts of produce.
To sum up this is a unique cookery book, with creative yet simple to follow recipes which celebrate seasonal vegetables.
It is also beautifully illustrated.