For checking out what’s in season/cooking the seasons try the following:

Internet:

Eat the Seasons
BBC What’s in Season
River Cottage Seasonality Table
Waitrose British Seasons

Books that are organised by season:

Hugh F-W: The River Cottage Year (great stuff and quirky as ever – love this book)
River Café Cookbook Green (based more on Italian seasons so just shift by roughly 6-8 weeks in most cases)
Gary Rhodes: The Complete Cookery Year (can be a bit complex but Gary knows his stuff)
Margaret Costa: Four Season’s Cookery Book (its been around a long time but there’s some great ideas in this)
Jeremy Round: The Independent Cook (buying tips, recipes – useful reference, tho if you get the Pan paperback I think the index has gone wrong!)
Jamie O: Jamie at Home (recipes and growing tips, usual OTT enthusiasm from Jamie – love him or hate him)
Nigel Slater: The Kitchen Diaries (what Nigel ate almost day by day for 1 year, good on leftovers)
Matthew Fort: Rhubarb and Black Pudding (some of the recipes here are quite complex as it’s about Paul Heathcote’s restaurant but they are good for inspiration)
Sally Clarke’s Book (again a restaurant related book but inspiring none the less)

If you’ve spied a particular ingredient that’s in season and fancy looking at a few inspiring recipes for it try these books:

Sybil Kapoor: Simply British (some lovely quirky recipes in here)
Nigel Slater: Real Good Food (Nigel comes up trumps again)
Simon Hopkinson: Roast chicken and other stories, Roast chicken and other stories (second helpings), Gammon and Spinach (these are all great, good recipes, delightful commentary)
Rose Prince: The New English Table (wonderful approach to sustainable, ethical, frugal food)

and if you are after a bit of background history to dip in and out of then take a look at (there are other great books out there that are a ‘proper read’ but these are really good for snippets – some have recipes some don’t):

Jane Grigson’s Vegetable Book (a classic must have book, bit out of date in some of the comments/recipes but well worth it for the background info)
Jane Grigson’s Fruit Book (as for the vegetable book a must have)
Jane Grigson: English Food (some great background info)
The Oxford Companion to Food (essential for any real foodie)
Jane Grigson: The Observer Guide to British Cookery (whirlwind tour round Britain with recipes)
Dorothy Hartley: Food in England (quirky, slightly mad book but very interesting)
Mason/Brown: Traditional Foods of Britain (useful and fascinating catalogue of foods that are produced in Britain rather than ingredients)

and in looking for these I found Marguerite Patten’s Century of British Cooking which is a great canter through some of the things we’ve eaten as a nation decade by decade – might need to cook my way through it as a project!

I’m going to be adding these to the sidebar in due course so they are always to hand for you.

And I’d really love to hear what books and resources you rate for all that British and seasonal when it comes to food so please add your comments.