How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experience as cooks, caterers, foragers and farmers, three friends bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and deliciously inventive recipes from their own kitchens, you’ll soon learn the basic principles and methods of preserving, equipment and ingredients you need to get started, the best preserving agents to use: sugar, vinegar, alcohol, oil and salt, with over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz. Let the slow art of preserving become your new favourite pastime – and delight in having nature’s most vibrant flavours and colours in your kitchen.

176 pages
Paperback Colour Illustrations

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