Daphne Lambert has been running the organic restaurant at Penrhos for 25 years. As well as cooking all the food served, she runs the Green Cuisine School of Food and Health and manages the organic perennial edible garden, which grows herbs, vegetables and fruit. For her efforts, Penrhos was the first restaurant to receive Soil Association organic certification. Daphne's recipes, developed during her years at Penrhos, are collected here for the first time. She believes passionately in eating food as it becomes available, in tune with the natural rhythm of the year. Recipes are introduced with ideas on the nutritional value of the ingredients as well as charming stories of how Daphne developed or discovered the recipes. Alongside the recipes are details of sourcing fresh, organic ingredients and produce such as fish, dairy products, sea vegetables, herbs, flowers, oils and wine as well as advice on equipment to use and basic facts about living and eating organically. Ingredients Hardback book 209 pages Quantity Price: £8.00