Wild Cooking

Sequel to the cult bestseller Food For Free Wild Cooking is about making-do and the sheer fun of inventive cooking. Richard Mabey's sparky offbeat book is about canny and inventive making-do or 'busking in the kitchen'. Whether creating a cassoulet which uses English ingredients making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater he encourages us to be daring and imaginative in our cooking and our approach to food. Although it contains wonderful mouth-watering recipes like broad bean hummus pumpkin soup and fillet-steak hearts this is more than a recipe book - it is a guide to a whole new way of thinking that embraces scrumping celebrates picnics and revels in saving energy wherever it can whether that's by one-pot feasts or cooling on car radiators. After all if you care about food 'life's too short not to stuff a mushroom'. Previously published in hardback as The Full English Cassoulet. Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide Daily Mail