COUNTRYWISE COUNTRY COOKBOOK. By Mike Robinson.

2011 1st edition. 4to (198 x 255mm). Pp240. Colour photographs throughout. Matt pictorial boards.

Mike Robinson presents a large selection of recipes taken from ITV1's 'Countrywise' and 'Countrywise Kitchen'. Workmanlike recipes for a wide range of fish, meat and plants, all of which may be foraged for or bought from a shop, and many can be raised at home. All the recipes seem easily adaptable to different but related ingredients. Chapters include: Meat - roasting, skewers of beef, oxtail suet pudding, Scotch eggs; Deer - roast venison, pave of venison, mulligatawny, potted meat; Rabbit and hare - hare ragu, rabbit and prune faggots, rabbit pie; Birds - pot roasted quail, pheasant stroganoff, pheasant Kiev, casserole, roast woodcock, roast goose, woodpigeon, chicken, Aylesbury duck, teal; Sea fish - monkfish, Cornish chowder, roast hake, grilled mackerel, soused mackerel, bass, Dover sole, sardines, crab, cockles, lobster, oysters; River fish - salmon, cured salmon, poached sea trout, brown trout, crayfish soup, smoked eel soup; Cheese and milk - rarebit, goat's cheese, baked Waterloo or Camembert, stilton mousse, winter reblochon pasties; Mushrooms - salads, devilled mushrooms, baked mushrooms, omelette; Vegetables - asparagus and cheese tart, creamed spinach with parmesan, watercress soup, risotto, chilled courgette soup, pea and broad bean mash, fried potatoes, linguine, cauliflower croquettes, ratatouille; Puddings; Bread, preserves and basics. And much else besides.