How to Jug a Hare

How to Jug a Hare

Take a trip through time and get cooking tips from great names including Fanny Cradock and Doris Lessing, as How to Jug a Hare combines the best bits of The Telegraphs back catalogue of fine food suggestions.

Compiled by Sarah Rainey, with a foreword from Bee Wilson, the brilliance of past food editors and contributors to the food section of The Telegraph is brought to light in this wonderful look of the seasons throughout the years. Enjoy the tasteful words of Fanny Cradock, who's Bon Viveur column was initially meant to be for a mere six weeks, turned into a legacy of witty writings following Fanny and her husband, Johnnie, on a food crusade. Try the recipes for lemon and chervil soup by Lynda Brown, banana cake by Claire Butler, brown sauce by Winefride Jackson and the mouth-watering gooseberry and blackcurrant leaf sorbet from the pen of Marika Hanbury-Tenison. The words of brilliant foodies fill the pages of How to Jug a Hare, each one an essay, recipe or culinary masterpiece from the archives of The Telegraph creating a riveting read from start to finish.

Be inspired by the techniques and technology that has graced the pages of this popular newspaper and its supplements over the years, and be impressed by the compilation of powerfully written columns and articles that have become popular and in turn made their authors household names.

How to Jug a Hare by Sarah Rainey, published by Aurum Press, is available to buy in all good book shops, RRP £18.99.

LandLove readers can purchase How to Jug a Hare for the special price of £14 plus free UK p&p. To redeem, simply contact Littlehampton Book Services by phoning 01903 828 503, or emailing, quoting 'APG315' along with payment details and your name and address.

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