In Jam with Lamb, Richard Guest, of the Castle Hotel, Somerset, offers a huge range of mouth-watering recipes based on the very best of locally farmed and produced products, as well as ingredients which can be found in the wild throughout Dorset, Somerset, Devon and Cornwall. In addition to the recipes themselves, which are clearly presented, easy to follow and beautifully illustrated, Richard includes a huge amount of practical information on where to get the ingredients, as well as on local suppliers themselves. The result is a book which not only lets the laymen into the culinary secrets one of Britain's most innovative chefs but also celebrates the huge abundance of local produce the West Country has to offer those who appreciate the art of good food.