The newest cookbook from Gill Meller, chef and cookery teacher at River Cottage, is a gorgeous display of seasonal cookery.
Gill, who has taught at Park Farm, the home of River Cottage HQ, for the past 11 years, is no stranger to cookbooks. His first book Gather won the Fortnum and Mason award for Best Debut Food Book in 2017 and was shortlisted for the Andre Simon Award and Guild of Food Writers Award the same year. His latest follow-up book Time follows the seasons, utilising ingredients when they’re at their best to create gorgeous meals. These modern British dishes echo the ethos of River Cottage: simple, seasonal cookery, making the most of the ingredients and the natural qualities they possess.
Throughout the book, the photographs are enticing, showcasing homecooked food that looks as though it’s packed with flavour. As the focus is on seasonality, the recipes vary from light and fresh to warming and comforting, depending on the time of year. Gill’s voice is particularly prominent in the pieces, highlight his seemingly endless knowledge about flavour.
We think that this book will particularly interest those who want to learn about cooking good food with intense flavour. Gill’s style of cooking is all about simple for that doesn’t require hours to prepare, with most of the recipes only requiring a couple of different ingredients. The techniques used are super accessible, meaning even the most inexperienced cook will be able to master the recipes. Time is particularly aware of its surroundings; throughout, Gill takes inspiration from the British countryside to produce his recipes.
To give our readers a taste of what Time is all about, Gill has given us two of his gorgeous recipes to try, so read on for more.
"There are some things we eat in our lives that leave a mark on us, a remembrance scar. Some of these things might have been terrible, and the mark is one of distaste. But the majority are, I’d like to think, pleasurable. Kedgeree is one of those dishes for me. I love how unlikely it is: oaky smoked haddock, spices, rice, boiled eggs. Whether its origins lie in Scotland or India, I’m not sure, but it’s genius and something I love to make for breakfast or brunch if we have people to stay."
"‘If a blood orange bled it would bleed honey.’ I can’t recall who said that, but I liked the idea, and perhaps somehow it inspired this recipe, one of my favourite winter fruit salads. Raw rhubarb is really crisp and zingy and needs only the lightest tempering from honey and sweet citrus to round it. If you’re not a fan of yoghurt, you can leave it out, but I like the balance it brings."
Have you ever cooked any of Gill's recipes? Let us know how they turned out in the comments below.