Chef and now TV host Matt Tebbutt’s atmospheric cookbook is an ode to the Welsh countryside and its abundant harvest. The title was a result of Tebbutt’s “swapping the buzz of Soho for the bleating of sheep”, a move from London to Monmouthshire. Try dramatic-looking Eggs Poached in Red Wine, traditional Monmouth Pudding, and roasts, cordials, crumbles, tarts, and more.
There is nothing more comforting and tempting than modern rural British food cooked simply but exceptionally. The recipes in Cook Country are delicious, seasonal, accessible and classy; just what you'd expect from Matt Tebbutt, the chef behind 'Britain's Best Food Pub', The Foxhunter (Saturday Telegraph, 2007). For each month of the year Matt brings us hearty dishes that are true to their season - from cauliflower soup with black pudding & dill to confit of guineafowl and from Eve's pudding to chocolate pudding with mascarpone ice-cream. A new voice in cookery, Matt Tebbutt promises to become a staple on your bookshelves - this is a cookbook to turn to again and again whenever you want to indulge yourself or treat your friends.