Part cookbook, part seasonal companion and part guide to creating a more thoughtful home, Clodagh at Home brings together recipes, stories and practical inspiration rooted in the daily life of Broadspear. Seasonal menus run throughout the book, while chapters move from The Pickling Shed, with recipes for jams, pickles, preserves, chutneys, compotes and ice creams, to the The Farm and its Seasons, which explores spring and summer, autumn and winter through recipes and ideas for entertaining indoors and out. Other chapters focus on One Pan Dinners, Weekend Staples, Canapes and Cocktails and Special Occasions.

Beyond the recipes, Clodagh at Home is filled with stories from the farm – from the hens, woodland pigs, beehives and ducks to the pickling shed and the walled vegetable and fruit garden that keep the kitchen closely tied to the seasons. The book also explores how Clodagh decided upon and designed the spaces that shape life at home, including the pergola kitchen, the Cork Arms pub in the woods and the cutting garden, showing how each one was created to bring together beauty, purpose and conviviality. Alongside this, she opens up her approach to designing, organising and running her kitchen and pantry, and to planning the week ahead in a way that makes it easier to cook well, eat seasonally and live generously every day.

Whether you're a beginner in the kitchen or a seasoned home cook, there are many inspirational recipes and ideas to discover in Clodagh at Home for all kinds of gatherings,, from brunches and lunches and weekday meals to weekend gatherings, family occasions and celebrations.

Homemaking and Housekeeping celebrates the practical rites and rituals that for centuries have marked the seasons around the world, from natural spring cleaning to the planting of seeds, through the summer months where home and garden can be enriched with floral and edible bounty, from rose petal pot pourri to fresh herb cheeses; in the autumn, harvest time offers an abundance of preserving, pickling and drying, while winter brings remedies for sore throats, recipes for steamed puddings, and instructions on how to make candles and decorate your home for the holidays.

Content includes:
Spring: Spring flowers, posies and bulbs, spring lamb, asparagus, pancakes, dealing with slugs and snails…
Summer: Windowsill herbs, remedies for hayfever and summer colds, sliced peach jam, salts and fizzies…
Autumn: Toffee apples, drying pears, root vegetable crisps, bird boxes and ladybird houses, compost heaps…
Winter: Winter in the garden, pot pourri and pomanders, marmalade, steamed puddings…

In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired them to combine certain ingredients? And why have they endured to become classics that we turn to again and again?

Discover the story behind 50 classic recipes, from Battenberg Cake and Peach Melba to Sole Veronique, Chicken Kiev and Bloody Mary. Who Put The Beef into Wellington? includes the quintessential version of each recipe plus hints and tips from top chefs, this book will inform, inspire and tantalise your tastebuds in equal measure.

Content includes:

– Light bites: Caesar Salad, Eggs Benedict, Coronation Chicken and Oysters Rockefeller
– Mains: Lamb Balti, Woolton Pie, Steak Diane and Pizza Margherita
– Something Sweet: Peach Melba, Baked Alaska, Bananas Foster and Opera Cake
– And to Drink: Margarita, Tom Collins, Mint Julep and Negroni

Throughout the year, Gardeners’ World presenter Frances Tophill has collected and documented 60 beautiful wildflowers. For each species, she eloquently describes its importance and unique features, as well as their habitat, when they can be found, and what other species you might expect to find nearby. She also explains whether they are edible and their possible medicinal uses.

Wildflowers have a crucial role to play in the fight to preserve our vital biodiversity, combat climate change and support pollinators. A Wildflower Year is both a month-by-month ode to wildflowers with illustrations by Julia McKenzie, and a useful tool for identifying and growing your own.

Organised by types of beans and featuring the brand’s newly launched black beans, borlotti beans, queen carlin peas and queen red beans, new recipes include ‘beanottos’ and tray bakes for creating sensational, super-healthy and totally unprocessed meals that are both planet-friendly and ultra delicious.

Recipes include:
– Sausage and Butter Bean Stew
– Chickpea, Sweet Potato & Peanut Butter Curry
– Spiced Onion & Borlotti Bean Frittata
– Crispy Chorizo & Red Bean Shakshuka with Charred Padron Peppers

Bold Beans was a Sunday Times bestseller in March 2024

With its simple approach, The Diabetes Weight-Loss Meal Plan will get you started on a healthier lifestyle that’s easy to maintain. It has weekly meal plans – including completely vegetarian variants – and over 100 delicious low carb recipes.

Katie’s simple CarbScale, showing how many carbs you can eat daily depending on your weight-loss target, means the diet is accessible to all, whether you’re looking for dramatic weight loss or just a sustainable eating plan. Backed by expert medical, psychological and nutritional advice, this is a method that really works.

There are quick and easy breakfasts, lunches and dinners – including blueberry and lemon pancakes, pepper quiches and oven-baked seabass in a creamy sauce – as well as batch cooking favourites such as lamb ragu and chicken curry. Special occasions and sweet tooths are catered for too, with recipes for a low-carb Christmas as well as brownies, muffins and sponge puddings. With all these delicious recipes plus ready-to-go weekly plans, it couldn’t be easier to start enjoying the benefits of a low-carb life.

During recovery, Sat consulted his friend, nutritionist Dr Neil Williams, who guided him on a revised diet to help maintain heart health. Having two Michelin Stars and a three-decade long obsession with flavour, Sat was not willing to sacrifice great food just because his diet now had to be heart healthy. This collection of recipes is made up of those he devised following surgery and focuses on lean protein, a mix of legumes, good fats – such as avocado, nuts and olive oil – and vegetables and fruits.

These delicious, simple dishes are designed for every day, they use supermarket-friendly ingredients and are accompanied by nutritional advice highlighting the ingredients rich in heart-healthy vitamins and minerals.