Annabel Langbein is back with her most exciting book yet. Inspired by a year of fresh seasonal harvests, she has created more than 200 easy but enticing recipes, many of which just happen to be gluten-free or vegetarian. With menus for every occasion, plus hundreds of Annabel's trademark clever tips and tricks, this is more than just a cookbook – it's a toolkit for a good life.

SAMPLE RECIPE
Radicchio, Blue Cheese and Pine Nut Salad
For a simple starter or an easy lunch you can't get much better than this wonderful combination of radicchio, blue cheese and pine nuts with honey mustard dressing.

½ fennel bulb, very thinly sliced or shaved with a mandolin or vegetable peeler
2 unpeeled apples, very thinly sliced
2 tbsp lemon juice
4–5 radicchio leaves, torn
4 handfuls rocket or watercress leaves
150g creamy blue cheese, crumbled
¼ cup pine nuts, toasted

Honey Vinaigrette
¼ cup neutral oil
2 tbsp white wine vinegar
juice of ½ a lemon
1 tsp light honey
1 tsp dijon mustard
½ clove garlic, crushed
salt and ground black pepper, to taste

Combine fennel, apple and lemon juice in a small bowl. To make Honey Vinaigrette, shake together all ingredients in a small jar. Toss dressing through radicchio and rocket or watercress in a salad bowl, then add apples, fennel and lemon juice, blue cheese and pine nuts.

Author Biography

Perhaps better known as The Free Range Cook following the international success of her TV series and cookbooks of that name, Annabel Langbein is one of New Zealand's most creative culinary figures. She grows much of her family's produce in their vege garden and orchard on the shores of Lake Wanaka, where most of this book is photographed, and draws on her fresh seasonal harvests as a source of inspiration for inventive dishes that require very little effort. Annabel's 20 co­okbooks have won numerous international awards, been translated into multiple languages and sold two million copies throughout Europe, North America and Australasia. Her television series screens in 94 territories around the world.