My latest book review is aimed squarely at foragers and foodies alike. Rosehips on a Kitchen Table is as attractive on the inside as it is on the cover and serves up 56 recipes using fresh produce which have either been gleaned from the wild or pulled from the plot. It's divided into four main sections (after an introductory section called Rich Pickings), covering over 20 different kinds of produce: Gleaning - wild garlic, nettles, elderflowers or berries, blackberries, rosehips and sloes. Grow Your Own - recipes for rhubarb, sorrel, rocket, chillies, Jerusalem artichokes and chard. Gluts - a section to turn to when your harvest runneth over with broad beans, tomatoes, strawberries, runner beans, courgettes or root vegetables. What on Earth do I do with This? - designed for those more mysterious items delivered in veg box schemes and includes celeriac, gooseberries, beetroot, quince, Brussels sprouts and kale. (I would have put Jerusalem (f)artichoke...