YEAR OF FEASTING AND FESTIVITIES (HB)

The seasons, with their ever-changing abundance, offer us endless opportunities to savour nature's gifts, from wild garlic in springtime to juicy berries in summer, autumn mushrooms, and winter root vegetables. This beautiful collection features a wide variety of recipes to celebrate special moments throughout the year and reveals the story of why we associate such events with certain foods, such as Cullen Skink on Burns Night, Midsummer cushion cakes to mark the summer solstice, and Pot-roast pheasant, Martinmas Beef and Feast of the Seven Fishes pie as the colder months set in.