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Introduction

Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

If, like me, you have a passion for well-sourced ingredients, cooking in season seems the obvious thing to do. I must admit that it can get a bit confusing these days with supermarkets stocking most vegetables and many fruits all the year round. But the great thing about cooking with British ingredients in their true season is that you really do enjoy them that much more. I don’t want to be eating asparagus at Christmas or strawberries when it’s snowing - I want to make the most of our homegrown produce at its best, however short the season. Cooking this way is satisfying and once the season is over I’m happy to wait till the following year to enjoy it once again.

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