The perfect inspiration for the festive season, The Modern Cook’s Year will show you how to make the most of seasonal produce in 250 vegetarian recipes, using simple, hugely inventive flavours and ingredients. Start of the Year: Spelt with pickled pears and pink leaves and chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and chickpea farinata with slow cooked courgettes; Herald of Spring: Spring chickpea soup with salted lemons and rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and beetroot tops tart; Autumn: Orzo with tomatoes and feta and honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and chocolate rye porridge with quick honey pears. “Modern, clever, beautiful” – Jamie Oliver.
