Time: A Year and a Day in the Kitchen. Learn more about Gill Meller's new book

Including Gill's "Spaghetti with bacon, garlic, black pepper & sheep's cheese" recipe from his new book.

Introducing Gill Meller's new book time A YEAR & A DAY IN THE KITCHEN "I'm biased, of course, as we are still collaborators, but this really is another spellbinding cookbook from Gill, full of stunning, unexpected combinations and sumptuous seasonal treats. It deserves to be – I can hardly resist saying – a timeless classic.'  - HUGH FEARNLEY-WHITTINGSTALL Gill Meller has been part of the River Cottage team since the beginning and his new book Time is the highly anticipated follow-up to the award-winning Gather. In this book, Gill distils 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). If you ask us, it's a must-have. In every kitchen. click here to learn more about & buy Gill's new book "I want to eat all the food in this book" - NIGELLA LAWSON TRY A RECIPE FROM time Spaghetti with bacon, garlic, black pepper & sheep's cheese SERVES 4 200g (7oz) spaghetti 2 tablespoons extra-virgin olive oil 200g (7oz) streaky bacon rashers, cut into small pieces 4 large garlic cloves, peeled and finely grated or chopped 125g (41/2oz) hard sheep's cheese (such as pecorino), or Parmesan, finely grated, plus extra for serving knob of butter salt and freshly ground black pepper Bring a large pan of salted water to the boil. Add the spaghetti, stirring once or twice, so it doesn't begin to stick. Cook for 10–12 minutes, or until done to your liking. Meanwhile, place a large heavy-based frying pan over a medium heat. Add the olive oil, followed by the bacon. Sizzle the bacon for 4–5 minutes, or until all the little bits are beginning to crisp around the edges. Then, add the garlic and cook for a further 1 minute, until the garlic is softened, but not coloured. Remove the pan from the heat while you drain the pasta. Once you've done this, set the frying pan back on the heat and throw in the cooked spaghetti. Toss the pasta through the bacon, and all that lovely, garlicky fat. Now add the Parmesan and the butter, using a fork to tumble the cheese through it. Fry the spaghetti and cheese for a few minutes, scraping and scratching at the sticky bits of cheese on the base of the pan with a wooden spatula or spoon. Add plenty of freshly ground black pepper at this point – I always say: when you think you've added enough, add some more. Then, give everything one last turn and serve at once onto warm plates.   click here to learn more about & buy Gill's new book COME TO ONE OF GILL'S COURSES COOKING & FOOD PHOTOGRAPHY Gill is an award-winning author and food stylist, and on his Cooking & Food Photography course he'll help you cook, style and shoot your own food. You'll learn how to get the best shots and take mouth-watering photos of food. Learn more > WOOD FIRED COOKERY Learn how to master the wood fire and cook delicious fresh food, in a rustic stripped-back style with Gill. You will leave with all the skills needed to cook outside with fire in a variety of ways to get the best out of it. Learn more > ENJOYED THIS EMAIL? Share it with a friend using the buttons below: Share Tweet Forward Book Credit: Time by Gill Meller. (Quadrille, £25). Photography by Andrew Montgomery. Copyright © 2018 River Cottage, All rights reserved. Click here to unsubscribe from this list.