Telling the food story of spring, summer, autumn and winter, The Allotment Cookbook is the definitive guide to cooking the right things all through the year. When it comes to the tastiest food, keeping in touch with the rhythm of nature allows us to cook the most delicious recipes with the freshest, most flavoursome ingredients.
Pete Lawrence’s recipes share the joy of local seasonal ingredients, whether grown yourself or bought in the shops. We’ve selected a few Winter (and one Spring!) recipe for you to cook now.
This Purple Sprouting Broccoli and Parma Ham au Gratin recipe should be enough to persuade even the most reluctant toddler to eat their greens, and makes a great family lunch.
Celeriac works brilliantly with salmon, as shown in this Baked Honey Salmon with Celeriac Puree recipe.
For a great Sunday lunch, why not try this Winter Roast Chicken with Roastie Rooties (main pic, above).
And finally, when Spring does appear, this Asparagus and Leek Soup with Wild Garlic makes the most of three ingredients in season.