My Kitchen. James Martin

       Introduction

      “It’s all in a season.” That’s what my granddad used to say to me. A keen gardener, he would to take me to his allotment and greenhouse whenever I went to visit. That was my first real insight into fresh food and where it comes from – before that it had just been microwaved jacket potatoes or steak with onion rings from a Berni Inn. So, I’m sure it was there – right there – aged five, that the seeds were planted in my mind, and I knew I was going to be a cook.

      Many people in the UK grow up in urban areas with little or no awareness of where their food comes from and when it is actually in season. In my opinion, this is mainly down to the supermarkets offering the same food week-in, week-out. But the seasons are the planet’s natural cycle and they exist for a reason, so it makes no sense to try and beat them. Think of each changing season as ‘out with the old and in with the new’, welcome the next lot of produce and don’t go searching for out-of-season food. There are so many good reasons to eat what we produce locally, the obvious ones being to support the British farmers, to reduce CO₂ emissions from transport, and above all else to get the best possible taste. You only have to try Jersey Royals or British strawberries to understand what I mean.

      In a country obsessed with cheaper and cheaper food, we should take a step back and re-assess. If we want great food on our plates we have to be willing to pay for it. I’m not saying it has to be expensive – we’re still talking pence, not pounds and, in fact, food is at its cheapest when in season – even luxury foods like asparagus. Things are already changing for the better, with people learning more about food from books and TV programmes and paying closer attention to what they are eating. But more can still be done. We just need to get out of the habit of expecting what we want whenever we want it. It has always been my mission to champion the food that’s on our doorstep, and this is exactly the food I cook at home, in my own kitchen.

      Those who have their own garden or allotment will always have access to the utmost in fresh produce. They will also know that it’s a great teaching tool for young and old alike, and that growing your own food can be a source of much satisfaction. Most importantly, if we eat seasonal food it will be at its cheapest because of its abundance, and the flavour will be at its best. This book is all about celebrating this island of ours, and the food that grows on it, and the best way I can get you excited about cooking this way in your own home is to give you the recipes I cook in my own throughout the year.

      Enjoy,

       James