A second book from the highly regarded ethical food farmer Abby Allen, organised seasonally and including 80 carefully crafted recipes for meat, fish and vegetables that celebrate honest food made from local, sustainable ingredients.

Taking inspiration from the field, farm, garden and the coast, Abby Allen offers seasonal, sustainable, carefully crafted, wholesome and uncomplicated recipes that celebrate simple, honest ingredients.

Chapters are organised by season and include broad bean, pea and sheep's cheese toasts to minted hogget meatballs with peas and goats curd, and New England-style lobster rolls. Filled with common sense, timeless values around the food we grow and eat, each chapter also includes feature essays on key considerations around food and farming in the UK at present, from growing your own to regenerative farming, the seasonality of sheep and food diversity.