'I love Sally's unerring, instinctual ability to make each ingredient shine- she is a purist, and has a very unique aesthetic. This book is a beautifulmeditation on these thirty fruits and vegetables, showing Sally's deepunderstanding of seasonality, ripeness, and the farmers who take care ofthe land. This understanding and respect for the ingredients comes forthin the stunning photography on every page.' - Alice Waters
'Beautifully simple recipes from one of Britain's unsung culinary heroes.' - Nigel Slater
'If you only buy one cookbook this year, it should probably be this one'. - Telegraph Magazine
Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients, ordered as they come into season. The simple idea of cooking with the freshest and best market produce, Sally Clarke's vision for thirty years, is at the heart of her new book of ninety-five recipes.
Spring Potato, Pea, Broad Bean, Fennel, Asparagus
Summer Rocket (Arugula), Strawberry, Apricot, Basil, Cherry, Fig, Landcress, Raspberry, Beetroot, Tomato, Peach
Autumn Leek, Sweetcorn, Aubergine (Eggplant), Cobnut, Quince, Pine Nut, Squash and Pumpkin, Olive, Cep
Winter Clementine, Blood Orange, Chicory, Sage, Lemon and Lime
