Fruitful: Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens

This book celebrates fruit and its variety in cooking. It covers crisp apples, buttery pears, fragrant peaches, plump berries, vibrant lemons, and juicy cherries. An introduction explains key cooking techniques including roasting, poaching, and puréeing. Over 80 recipes follow in chapters organized by fruit type: citrus, berries, stone fruit, orchard and vine fruits, pome fruits, and shrubs and stalks. Recipes range from Polenta and Blackberry Muffins and Apricot Muscat Tart to Pear and Farro Salad, Pan-Fried Duck Breast with Blackcurrant, and Mackerel with Gooseberry Compote and Yoghurt. The book also includes jams, sorbets, and ice creams. Flavour charts and pairing suggestions for each fruit are interspersed throughout, along with four interviews with fruit growers and farmers worldwide. Sarah Johnson trained under Alice Waters at Chez Panisse in Berkeley and serves as Head of Pastry Development at Spring in London and Heckfield Place in Hampshire. Her recipes emphasize modern, fresh flavours informed by her relationships with farmers and producers supplying these restaurants.