CONTRIBUTORS
GILL MELLER Chef and food writer It was after college that Gill first took an interest in cooking – ‘I fell into the kitchen out of financial necessity at first’, he admits – working in pubs, cafés and restaurants before setting up an organic catering business in Dorset. He has been part of Hugh Fearnley-Whittingstall’s River Cottage team for 11 years, and balances teaching there with his own projects, including food writing. ‘I like to think my cooking is a reflection of my surroundings. My inspiration comes from the ingredients I use by amazing local producers, the natural world and the seasons.’ His favourite place to cook is over an open fire on the beach near his house. This month’s recipes are taken from his latest book, Root, Stem, Leaf, Flower (on…