There's nothing more satisfying when cooking than using ingredients that are simply bursting with flavour. By making the most of what is in season, Gary Rhodes' Cookery Year shows us how to choose and use the very best home-produced food to give us delicious recipes for all year round.

The Cookery Year is divided into 2 books - Spring into Summer and Autumn into Winter - to accompany two six-part television series on BBC2. In Spring into Summer Gary guides us through the range of vegetables, salads, meat, fish and dairy products that are coming into season, and uses the very best of these in over 120 original recipes. Delicious starters include Celeriac Soup with Wild Garlic and Buttered Prawns with a Warm Potato and Fresh Pea Salad. For main courses Gary gives us Roast Lemon and Thyme Chicken with Pickled Aubergines and Sweet Red Pepper Dressing, Steamed Lemon Sole on Young Spinach with Vanilla and Rosemary Carrots and Hot Goats' Cheese Bake with Fresh Basil Oil, followed by such sumptuous desserts as Orange and Strawberry Salad with a Fruity Sorrel Syrup and Cocoa Sorbet and Blackcurrant, Honey and Almond Tart. And because he's using the freshest ingredients, the recipes are simple to prepare, relying on flavour rather than complicated sauces or techniques.

Gary Rhodes' Cookery Year is a celebration of the fact that food always tastes better when it's in season. Both as a reference book and as a source of inspiration, Spring into Summer is essential reading for experienced and novice cooks alike, and will help you rediscover the joy of cooking and eating the very best food

There's nothing more satisfying when cooking than using ingredients

Gary Phodes, Spring to Summer, Spring & Summer Cooking, Cookery