At any time and in any place, food is there for the taking - if only we knew how and where to look.
Summer is the time for marsh samphire, spring is when wild garlic grows in shady woodlands, autumn for burdock roots and winter a surprising array of wild salads are available.
This ground breaking book tells you how to recognise the rich possibilities that surround us, whether in city or countryside.
With tips from some of the most exciting chefs working in Britain today, including Sam and Sam Clark of Moro, Mark His and Richard Corrigan.
No longer available currently, see here for alternatives.