Carolyn Caldicott’s Rosehips on a Kitchen Table combines old-fashioned recipes and tips for cooking seasonal ingredients sourced from the hedgerows, as well as local suppliers and farmers’ markets. The recipes combine unusual yet traditional ingredients such as nettles, rosehips and elderberries, as well as plenty of ideas for dealing with seasonal gluts and finding and cooking easily foraged food.
There are chapters on Gleaning, Gluts, Growing your Own and Gathering (from shops or hedgerow) plus a section on how to make something out of the most unusual ingredients. Caroline’s tried and trusted recipes include delights such as Cob Nut and Rocket Pesto with Maris Piper and Parsnip Gnocchi, Sloe and Elderberry Cider, Wild Garlic and Heritage Potato Dauphinoise and Quince Poached in Vanilla and Cinnamon Syrup.
Rosehips on a Kitchen Table is illustrated with Chris Caldicott’s evocative photographs of people, places and produce, conjuring up a nostalgic picture of the land, the changing seasons and times past.
Owners of the World Food Café in London's Covent Garden, CHRIS CALDICOTT and CAROLYN CALDICOTT are the co-authors of three Frances Lincoln vegetarian cookery books. Carolyn now works as a full-time author, food stylist and cook. As well as writing for Elle magazine, she is the author of Vintage Tea Party, also published by Frances Lincoln. Chris is a journalist and photographer and his photographs appear in a wide range of newspapers and magazines. They live in Winchester.
‘ a delightful little book of seasonal recipes for foragers and foodies packed with information and good ideas’ 5 stars
'Here is a gold mine of ideas for the inner foodie within us all; a combination of well written, useful information and beautiful photography in an attractive small format package. Good for recipe reference, an excellent read and, also, a perfect present. Buy it. Read it. Enjoy it.'
' fab cookbook'