‘Oh my days, this book is an absolute JOY! It is like sitting down with your fabulous, straight-talking auntie who tells it exactly how it is… but with a big cuddle and a glass of something cheeky on the side. – ALISON HAMMOND

‘Refreshing, honest and tremendously encouraging for those who are terrified of growing old.’
– ALAN TITCHMARSH

Getting older may have its challenges – but it can be a lot of fun.

In this candid, uplifting, and thoroughly entertaining book, Prue Leith explores the trials and taboos of growing older – along with its unexpected joys. Part memoir and part reflection, Being Old and Learning to Love It is packed with Prue’s trademark wit, wisdom, and no-nonsense charm as she takes a spirited canter through the triumphs, trials and tribulations of ageing well.

Sometimes serious, sometimes funny and always engaging, Prue speaks with refreshing honesty about life as a modern woman in her eighties. Nothing is off limits: from love and sex, staying active, and finding fame on The Great British Bake Off, to friendship, family, and the occasional regret. She tackles the big questions we all have about getting older – about senility, time running out, dealing with grief, and her passionate belief in assisted dying – with the same frankness she brings to discussing when to retire, fashion & beauty, travel and gardening.

‘We all are heading for old age, if we’re lucky. It’s a mystery for the young and hard to navigate for many of the elderly. Prue lays it all out for us, in her wonderful, honest, way.’ – VIN + OMI

Chef and TV legend Dame Prue Leith brings us the cookbook you’ve always wanted -   delicious foolproof recipes, with accompanying kitchen shortcuts and hacks, for a lifetime of easy cooking.  

Every recipe in this book comes with a handy tip, plus you’ll find over 25 videos accessed by a QR code to help you learn a skill or get ahead.

Coined by Shirley Conran in her ’70s bestseller Superwoman, ‘Life’s Too Short to Stuff a Mushroom’  is a phrase that every time-poor cook can relate to. In this clever cookbook, you’ll find  really good recipes without the fuss: recipes where a neat trick can save you time, recipes where the cheat versions taste just as good as the home-made, and recipes to help you avoid waste and save you money. How do you cook the perfect steak? What’s the best way to dice an avocado? And what about when it just all goes terribly wrong?

With recipes including Celeriac Rémoulade with Prosciutto, Rocket and Pine Nuts, Crispy Pork Belly, Buttermilk Chicken, Sushi for Scaredy-cats, Chocolate Almond Torte and Cherry Clafoutis, Prue’s handy hacks show you how a little bit of insight goes a long way.

Perfect for every home cook, the absolute beginner, or someone who has been doing it so long that cooking has somehow lost its attraction -  Life’s Too Short to Stuff a Mushroom  contains years of culinary know-how and inspirational meals, squashed into an accessible cookbook.  

Recipes include:

• Chicory, Pear, Hazelnut and Goat’s Cheese Salad
• Gunpowder Steak with Coriander Chutney
• Tomato, Chilli and Fennel Sugo with Spaghetti
• Herbed Salmon Parcels
• Brown Sugar Meringue, Roasted Pear and Salted Caramel Sauce
• Passionfruit Yoghurt Cakes
• Baked Camembert and Olive Wheel

Discover 100 delicious, heartwarming vegetarian and vegan recipes in The Vegetarian Kitchen by Prue Leith – celebrated chef and Bake Off judge – and her niece Peta Leith, a former chef at The Ivy and lifelong vegetarian.

This gorgeous cookbook features simple, meat-free family dishes that bring delight to the extended Leith family table, time and time again. Recipes include Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Lemon and Bing Cherry and Almond Cake. Forty-two of these recipes can be made vegan.

We all need easy and delicious foods – whether on busy weeknights or drawn-out Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring their combined wealth of cookery knowledge to your kitchen.

‘These plant-based recipes are homely, hearty and delicious. They have the virtue to be simple and embrace all the rules of provenance and best cooking ethics.’ – Raymond Blanc