Well-known and well respected from his days as Executive Chef at The Ivy, Mark Hix is a huge proponent of seasonal food. He revels in it, he advocates it and he structures this book by it.
Since leaving one of London most iconic restaurants, Mark has set up shop (quite literally) at Smithfield Market in London with the Hix Oyster & Chop House and in Lyme Regis with the Hix Oyster & Fish House.
With a month-by-month breakdown of ingredients in season, each ingredient is then suggested ‘four ways with…’, from the simple to the more challenging and all beautifully photographed. Undeniably British, hearty and honest, recipes range from November’s braised short ribs with Innis and Gunn to April’s rhubarb and custard. Mains and desserts are offered in equal measure and the structure encourages experimenting with new ingredients. It’s a real cook’s book, just don’t look up ‘vegetarian’ in the index – it’s not there, and it’s not a focus for this collection.
Craig ButcherQuadrille, £25
Click
here to buy this book on Amazon