The main idea for the book is as a follow on for Flavour which did really well. It was a practical handbook of recipes that people could make again and again at home.
We don't shove it down people's throats saying they have to only eat or buy certain ingredients, but it gives the feel of seasonality that we follow in restaurants - lightness in spring, richness and indulgence in autumn, etc.
It's about baking off the rice in the milk, so you get that nice char on top, which adds to the flavor and mixing through whipped cream to lighten it up at the end, like we do in a restaurant.
If you're eating seasonally, you're eating food with less carbon footprint. Things are in abundance, supply and demand eco.
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