A beautiful hardback following the seasons: Jan-April, May-July, Aug-Oct, Halloween-Christmas. It covers a full range of meals for today's living, will include most occasions - school snacks, main meals, desserts, jams, chutneys, relishes, soups, etc. with photos of fruit before picking and of meals/preserves, etc. and notes on foraging and growing.
Drawn on three decades of experience, Fruit on the Table shows the versatility of fruit for jams, pickles, sauces and full meals!
Imagine sitting in the morning sunshine eating nectarine jam on warm croissants ... Theresa Storey of The Green Apron celebrates four seasons of fruit with recipes for sweet favourites like cherry pie and strawberry jam, as well as savoury dishes such as sole Veronique and lamb and fig tagine. She also includes a few surprises, like blackberry whiskey, fruit roll-ups and tomato tapenade. With over one hundred easy-to-follow recipes, and tips for growing, preserving and drying fruit, this beautiful book shows you how to bring fruit to all dining occasions, all year round.