Seasoning: How to Cook and Celebrate the Seasons

In Spring we learn to infuse the season's first delicate herbs in oils and vinegars and in Winter how to salt and confit produce. Each season will be introduced with a double-page design of hero ingredients, key techniques and flavour partnerships followed by 'seasoning notes' - a harmonisation of produce and process. Fresh, modern and approachable recipes will then put these notes into practice.

From warming Winter dishes like Roasted cauliflower with feta fritters to Summer's Lavender honey madeleines with quick raspberry compote, these are recipes to empower the home cook to understand and coax the best out of their ingredients all year round.

Vegetables and fruits take centre stage, but Angela also weaves in profiles of meat and fish, the latter so often neglected in seasonal cookbooks. Angela's interconnected and intuitive approach, considering both the character of each season's ingredients and the changes in how we 'season' them, is exactly what will make SEASONING an essential year-round toolkit.

This is a book that shares the ambition of Salt, Fat, Acid, Heat and just as Samin Nosrat taught us how to cook in that volume, Angela here provides lessons on creating flavours and shows how we can temper and flex them throughout a seasonal calendar. Her recipes are thoughtful and imaginative without seeming overwrought and unattainable.