He shows us how to make expert use of seasonal produce, and that's what its all about these days. It is not a vegetarian cookbook it just makes fruit and vegetables the star of the show, not just the side dish. He takes one vegetable and creates an entire four-course meal featuring that ingredient. Take the humble parsnip
and make Parsnip and Chestnut Soup; Parsnip Mash and pan-fried Salmon; Honey Roasted Parsnip and Duck Breast; and Parsnip Ice-cream and warm Chocolate Cake.
From savoury to sweet, and from the vegetable patch to the orchard, Bryn shows us how to make the most of fruit and vegetables. Using inseason produce is cost-efficient and healthy - but with Bryn, it is delicious, too. Celebrate the celeriac with Celeriac and Crispy Duck Egg Salad or Celeriac and Apple Soup; reinvent the courgette with Marinated Courgette, Pine Nuts and Parmesan, and Courgette Flower and Halibut. There are sweet vegetable options, too, such as Pea Bavarois or Sweetcorn Panna Cotta. Explore the herb garden, with Basil Sorbet, Bay Leaf Ice Cream and Lavender Vinaigrette. And experiment with fruit with Spiced Poached Pear and Venison, Lemon and Polenta Cake, and Baked Plum and Honey Ice Cream.