The West Country is a cornucopia for cooks, a peninsula surrounded by sea which provides fresh fish and shellfish that cannot be bettered elsewhere in Britain. Its rich pastures provide such delights as clotted cream and traditional farmhouse Cheddar. Its organic farms provide excellent meat and poultry and Bodmin Moor gives us delicious wild boar, while Somerset orchards give us both cider and fresh apple juice from individual varieties.Whilst making the television series, The West Country Kitchen, that inspired this book, Frances Bissell lived and cooked in a Cornish millhouse. During her stay she visited some of the region's outstanding food producers, many of whom supply not only the South West but the whole country, including cheese makers, wine growers, organic vegetable farmers and oystermen on the Helford river. The result is a magnificent collection of recipes, ranging from Cornish fish stew to Mint, honey and cider-glazed pork chops and from traditional Cornish pasties to Clotted cream rice pudding.
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