Great tasting food starts with using the most flavoursome ingredients, and that means going organic. But organic cooking is more than just about flavour, it is also an entire movement, encompassing natural farming methods, fairer trade and a closer link to fresh, seasonal produce.
This book will show you how to make the best use of your delicious organic ingredients. With 130 glorious recipes divided into four chapters, one for each season, there are recipes for every kind of dish, from soups, salads and appetizers to main meals and side dishes and desserts, bakes, cakes and preserves. All diets are catered for with ingredients that make wide use of organically grown and reared vegetables including fruit, vegetables and herbs; meat, poultry and game; fish and shellfish; diary products; beans, pulses and grains; and even sugar, coffee and wine.
250 stunning photographs illustrate such wonderful dishes as spring Roast Leg of Lamb and Fillets of Sea Bream in Filo Pastry, summer Thai Beef Salad and Tabbouleh, autumn Roasted Garlic and Squash Soup and Oat and Raisin Drop Scones, and winter Chicken Casserole with Winter Vegetables and Spiced Poached Kumquats.