Fruit

This is a subject where seasons dictate, and the book will be written through a calendar year. Each fruit will have its own savoury and sweet recipe section, will include a short history of the fruit and how it has been used in the past in different food traditions. It will look at the best varieties and there will be a whole section of 10 minute recipes for inspiring and instantly made dishes. It will include what-to-do-withs, both raw and cooked. You will be able to turn to it in a hurry after work and make an instant pud, turn caramelised apples in the pan with your sausages or add onions and thyme to a quick apple sauce. Squeeze lime into mangoes or melons and whiz them to a grainy, slushy granita. Whisk a frothy zabaglione to lay in a light cloud over hot peaches and raspberries. FRUIT will show you how to use the leaves, the flowers, the stones, stems and kernels There will be recipes for elderflower cordials and crisply battered deep fried elderflowers; for delicately perfumed blackcurrant leaf sorbet, cracked kernel apricot jam and for vodka flavoured with cracked cherry stones and whole cherries. FRUIT will start in January and work through the-year-in-fruit.