Gill Meller’s new book Outside is a thoughtful celebration of the joys of cooking and eating outdoors. We shouldn’t be shutting doors any more – we should be opening them...

From his rural home overlooking the sea, Gill is perfectly placed to write about open-air cooking, whether it's a simple campfire on the beach or a barbecue in the garden, evoking pictures of summery platters on laden tables, and slow, gentle picnics in fields.

With more people than ever staying at home for their holidays, taking the family camping or walking, as well as meeting friends for picnics and barbecues, it feels like people have rediscovered their love of the outdoors. Gill’s cooking is, as always, inspired by the changing seasons and encourages us to reconnect with nature and the world around us through the food we eat. So whether you want a bowl of something hearty and warming on a wintry walk, or crave something bright, fresh and zesty to enjoy by the coast in the sunshine, there are recipes to delight everyone, wherever they are.

Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021)

Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.

Praise for Time:

"I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." – Nigella Lawson

"Gill Meller's latest cookbook, Time, is poetic and romantic – a string of beautiful recipes guide you through the seasons. – Yotam Ottolenghi, Guardian

Praise for Gather:

"My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." – Diana Henry

"Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." – Hugh Fearnley-Whittingstall

Time is the highly anticipated follow-up to the award-winning Gather. In it Gill Meller distills the essence of his approach to food and cooking – time spent in the kitchen, with good ingredients, makes for the best possible way of life.

Morning, daytime and night – these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth.

Gill's dishes follow the course of the day: simple breakfasts (wild mushroom & sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey & sunflower seeds, chicken with chamomile, tomato & anchovy tart, date, olive oil & fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips & chorizo, ceviche with rhubarb, lemon & chilli, treacle tart with thyme & orange, quince & vanilla crème brûlée).

This is the best of modern British cooking, from the most exciting new voice in food writing.

Winner of the Fortnum & Mason Debut Food Book Award 2017

Nominated for the André Simon award for best cookbook and Guild of Food Writers book of the year

Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works.

Featuring chapters on foods from Moorland (game and herbs), Garden (tomatoes, salads, soft fruits), Farm (pork, dairy, honey), Field (rye, barley, wheat, oats), Seashore (crab, seaweed, oysters), Orchard (apples, pears, cherries), Harbour (fish and seafood), and Woodland (mushrooms, damsons, blackberries), Gill gently guides the reader through simple recipes, with no need for obscure ingredients or complicated cooking.

With great food at its heart, Gather is the most contemporary of cookbooks, with photography that captures a year of the best cooking and eating.