Combining their experience as cooks, caterers, foragers and farmers, three friends bring you techniques and recipes handed down through the generations, and deliciously inventive recipes from their own kitchens. You’ll learn basic principles and methods of preserving, the equipment and ingredients you need to get started, the best preserving agents to use such as sugar, vinegar, alcohol, oil and salt - as well as over 80 recipes from Green Tomato Chutney to Strawberry Gin Fizz, to capture and enjoy the intense flavour of freshly picked seasonal all year round.