Take potatoes for example, a mealtime staple; Now I know there are lots of different types of spud, each with their own particular textures, flavours and harvest times, but which one makes the best roast potato? Well, thanks to the concise illustrations in this book I now know which potatoes are good for what, what they look like, where they originate from and how to select the best ones.

There are several simple culinary assemblages as well as more complex full-blown recipes to pick through for each British-grown ingredient. It’s a great way to get some inspiration when you’re not sure what to eat, or if you want to put an exciting spin on something as quotidian as carrots.

As well as outlining all the different types and uses for your British ingredients, this book also tells you what is naturally available each season, rather than relying on forced and imported supermarket products. April, it advises, is the best month for Rabbit, Turnips, Little Gem Lettuces and much more.

The Editor in Chief is, initially rather bemusingly, Donna Air; a woman I always associated with Byker Grove… However I am impressed to discover that Donna has been a keen supporter and Advocate of the Soil Association for many years, and unlike many other celebrity yummy mummies, is keen to promote the lifestyle of healthy eating and supporting local food communities, rather than opting for the easy money of product placement.

There is genuine passion and enthusiasm permeating every page of this book. The effusiveness for locally sourced, organic produce is contagious, so many organisations and figureheads of cooking and horticulture have contributed to the books creation, including restaurateur and chef Sally Clarke, and Director of the Soil Association and organic farmer Patrick Holden.

It also features specialist British ingredients producers, such as Neil Marshall and his Organic vegetable Box-Scheme. This gives the reader an insight into different ways to shop for and source organic produce, as well as outlining the history of each business and how they work hand in hand with other local producers, landowners, farmers and selling points. With all this additional information, the concept of British and Organic grown food seems so simple you almost feel silly for not trying it sooner!

This book is really accessible; I’d strongly recommend it to children as well as adults, because it teaches as it goes. It’s interesting, engaging and full of beautiful photographs to pore over, so even if you have no intention of outsourcing your weekly grocery shop, at least you’ll approach food with a more informed and discerning attitude.