Well Seasoned

If you've ever wanted to know exactly when the asparagus season starts, this book is for you. If you like the idea of foraging for elderflowers but aren't sure where to begin, you're in the right place. And if you're looking for fantastic recipes that make the most of Britain's seasonal ingredients every month of the year, it can definitely help you. This is the complete guide to seasonal living with fantastic recipes that make the most of Britain's seasonal ingredients every month of the year. Dive for scallops, fish for mackerel, and hunt for mushrooms – and learn how to cook them.Structured month by month, Well Seasoned features the finest and freshest natural ingredients that are available throughout the year and how to make the most of them. Perfect for anyone interested in living a holistic, seasonal life.

“'Nothing better than a fantastic British chef cooking beautiful ingredients that revolve around the seasons. This is a delightful book sharing Russell and Jon's passion for this great island and its produce' Tom Kerridge.”

Nothing better than a fantastic British chef cooking beautiful ingredients that revolve around the seasons. This is a delightful book sharing Russell and Jon's passion for this great island and its produce -- Tom Kerridge
Evocative, informative and stuffed full of the kind of food I actually want to eat -- Felicity Cloake
A fab new book which demonstrates how to make the most of the seasonal native larder Food Magazine
Brown and Haley have created a rather interesting call to arms. One can't help but want to follow and celebrate with the foodie duo as each new month dawns The Field
A complete guide to seasonal living... In a professional kitchen it will be a useful year-round reference point' The Caterer Magazine

Russell Brown was chef proprietor at Michelin-starred restaurant Sienna in Dorchester and is now a food writer and photographer. Jonathan Haley is a fisherman and forager and food blogger. has won numerous awards.

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