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by Hattie Klotz (Author)
From the Garden at Pashley Manor is a cookbook celebrating the produce grown in the kitchen garden at Pashley Manor Gardens, bringing together over 100 delicious seasonal recipes, beautiful photography of the food and gardens, and family memories from the heart of Pashley.
From appetisers, mains and puddings to recipes for midsummer and late-summer fruit, rhubarb, jams, jellies, preserves, sloe gin and elderflower cordial, this is a cookbook full of delicious seasonal dishes that make the very best of vegetables, fruit and herbs harvested at their peak. Alongside the recipes are need-to-know kitchen basics such as stocks, dressings and mayonnaise, plus serving inspiration for pairing the garden's produce with poultry, fish and meat - and much more.
Food comes first. It's the first thing I think of when I roll out of bed in the morning. It was the first question my father asked my mother at breakfast when I was a child: 'What's for dinner tonight?' Her answer guided his choice of wine, pulled up from the cellar below, and later in the day, the vegetables he would bring in from the garden.
Now, some 30 years later, dinner is still the first thing that crosses my mind as the light seeps in, too early each morning. The one constant is that we all eat lots of vegetables. Indeed, this apple did not fall far from the tree at Pashley Manor Gardens.
The gardens at Pashley have been open to the public for over 20 years. And while I've loved the tulip festivals, the magnificent roses and lost myself in the scent of lilies, it's the well-ordered and incredibly productive kitchen garden that brings me back time and again.
This book captures some of the best recipes prepared with produce from the gardens, served in the café and enjoyed at the family kitchen table at Pashley Manor.
From our kitchen to yours,
Hattie
