A Year on the River

A seasonal guide to food and cooking, including over 40 delicious recipes, for all those that live on or near the water.

The demands of a postage stamp galley are different to the home kitchen; you have to be organised and planning is key. But there's no need to continually reach for the can-opener. For anyone living with a tiny boat kitchen, but with an appetite for fresh, interesting and sustainable food, there's good news: it's all here!

On the inland waterways, how can we make the most of what nature provides for us throughout the year? How can we live sustainably and embrace the slow living lifestyle? A Year on the River takes you through each season and shows you:

• how to grow your own delicious produce on your boat or at your mooring
• the beauty of towpath foraging
• how to cook fresh, easy and delicious meals when short on space
• how to sensibly store your food and reduce waste
• how to buy local and seasonally where you're moored

All of this is interspersed with over 40 easy and appealing recipes, such as wild garlic pesto, banana pancakes with foraged blackberries and roasted chalk stream trout, making the most of your new-found skills in growing, sourcing, storing and foraging. Beautiful photography and charming illustrations set the scene of river life, making this a practical yet beautiful book, brimming with ideas, tips and practices to transform your boating lifestyle.

About the Author

Fiona Sims has written for The Times, Delicious, Decanter, Food & Travel, and more. The food, wine and travel writer has interviewed many of the world's top chefs, including Alain Ducasse, Gordon Ramsay and Rene Redzepi, and travels the world regularly visiting wine regions and exploring local cuisines. She sails regularly from the south coast of the UK and is always cooking on board. She is the author of The Boat Cookbook, The Boat Drinks Book and A Year on the River, all published by Bloomsbury.

Table of Contents

• Foreword
• Introduction
• 1 Boating Life
  • Introduction
  • Kit and store cupboard
  • Eating local
  • Seasonal eating
  • Foraging
  • River fish
  • Growing your own on board
  • For the love of honey
  • Pickling and preserving
  • British drinks
  • River rescue
  • Sustainable boating
  • Boat rental
  • Narrowboat heritage
  • A foodie walk in winter along The Regent's Canal
  • Boat barbecues
  • Boat picnics
• 2 Spring
  • What's in season?
  • Spring foraging
  • Spring recipes: Porridge with rhubarb and orange compote, toasted almonds; Naan bread breakfast pizza; Wild garlic pesto; Asparagus and new potato frittata; Chicken, spinach and lemon orzotto; Prawn and chickpea stew with leeks and lemon; Alphonso mango with coconut and mascarpone; Sea salt chocolate brioche toasties; Peanut butter biscuits
  • Tipple Time
  • What to drink
  • Three great spring cocktails
  • Spring beer snack: Prosciutto, crisps, Guindillas peppers
• 3 Summer
  • What's in season?
  • Summer foraging
  • Summer recipes: Boat granola; Banana pancakes with wild blackberries; Hot smoked salmon salad with watercress and fennel; Puy lentils with roasted sweet peppers, tomatoes, and feta; Panzanella; Roasted chalk stream trout with fennel, herbs and citrus; Rosemary, garlic and honey pork chops; Big scone, strawberries, and clotted cream; Grilled peaches with honey mascarpone and rosemary
  • Tipple Time
  • What to drink
  • Three great summer cocktails
  • Summer beer snack: Crudités with herbed crème fraîche
• 4 Autumn
  • What's in season?
  • Autumn foraging
  • Autumn recipes: Strapatsada; Avocado and dukkah toast; Mushroom kimchi rarebit; Tomato tapenade tart; Greek spinach rice and grilled lamb chops; Minced venison and oyster mushroom winter warmer; Basque cheesecake; Honey-roasted figs; Plum and coconut cake
  • Tipple Time
  • What to drink
  • Three great autumn cocktails
  • Autumn beer snack: Black bean and corn quesadillas
• 5 Winter
  • What's in season?
  • Winter foraging
  • Winter recipes: Tofu, kimchi and kale scramble; Chickpeas, chorizo & eggs; Leek and bean soup; Fi B's fishy rice; Broccoli & anchovy toasts; Truffade; Korean beef stew; Blood orange and poppy seed muffins; Chocolate, pistachio and apricot tiffin
  • Tipple Time
  • What to drink
  • Three great winter cocktails
  • Winter beer snack: Montgomery Cheddar and rosemary popcorn
• Acknowledgements
• Index