Darina Allen is the co-founder of the prestigious Ballymaloe Cookery School. She believes in using fresh and local produce, stressing the importance of cooking simply and seasonally to gain the greatest flavour from your food.

A Year at Ballymaloe Cookery School is an insightful and gastronomic journey through the seasons at Ballymaloe, exploring the fertile and diverse gardens, the surrounding countryside and what local producers have to offer, to provide Darina with outstanding produce to create her recipes. Savour Baked Trout with Spinach-Butter Sauce in spring, relish a Summer Pasta with Zucchini and Sugar Snaps, enjoy an autumnal Wild Mushroom Soup and warm up with a comforting Venison Stew with Potato and Parsnip Mash on those winter nights.

This is a cookbook about using good quality produce to make delicious dishes throughout the year, and a celebration of Darina’s flair and dynamism as an award-winning cookery teacher and chef.