This substantial hardback brings together 100 recipes built around game and foraged ingredients, combining practical cooking with the flavours and ingredients of the woods.

The recipes are organised by food type, covering furred game such as venison, wild boar and hare; feathered game including partridge, pheasant and quail; mushrooms, herbs and snails; and nuts and berries.

Foraged ingredients include chestnuts, dandelion leaves, nettles and wild strawberries, with dishes ranging from sautéed venison with port and chestnuts to stuffed partridge with kale.

The book is written by French chef, food writer and photographer Jean-François Mallet, who has taught at the École Supérieure de Cuisine Française Ferrandi in Paris and worked with chefs including Joël Robuchon and Gaston Lenôtre.

Photography runs throughout, giving the recipes a strong visual element alongside the practical cooking content.

The book also includes guidance on foraging, including advice on collecting mushrooms.

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