From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here – fruit pies, tarte tatin, membrillo – as well as the more unusual – oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook.
Stuart Ovenden is a freelance food photographer, stylist and writer based in London, shooting regularly for clients including Conte Nast Traveller, Delicious, Olive and Waitrose. Previously he spent 7 years on the team at BBC Good Food Magazine, the UK's biggest selling food publication. Stuart has a strong presence online, with a blog http://www.appledrane.blogspot.co.uk receiving over half a million hits since inception.