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      First published by HarperCollinsPublishers 2017

      FIRST EDITION

      Text © Marcus Wareing 2017

      Cover layout design © HarpercollinsPublishers 2017

      Photography © Jonathan Gregson 2017

      Prop stylist: Jo Harris

      Food stylist: Marina Filippelli

      Assistant food stylist: Becks Wilkinson

      A catalogue record of this book is available from the British Library

      Marcus Wareing asserts the moral right to be identified as the author of this work

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      Source ISBN: 9780008242732

      Ebook Edition © November 2017 ISBN: 9780008242756

      Version 2019-10-07

      CONTENTS

       COVER

       TITLE PAGE

COPYRIGHT

NOTES ON INGREDIENTS

INTRODUCTION

FROM THE GARDEN

WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD

KALE, TOASTED ALMOND AND FRIED SAGE SALAD

TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD

ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING

SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS

CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE

CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS

BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS

HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS

COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE

SALT-BAKING

SALT DOUGH

SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE

SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT

TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI

TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE

COURGETTE, SPELT AND CUMIN FRITTERS

MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS

HERITAGE TOMATO, SESAME AND MISO TARTS

SPINACH, RICOTTA AND BASIL PESTO CANNELLONI

KABOCHA SQUASH, PARMESAN AND ROSEMARY TART

BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS

CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT

THAI VEGETABLE CURRY

AUBERGINE, FREEKEH AND CASHEW TAGINE

CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO

VEGETABLE STOCK

AUBERGINE PARMIGIANA

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