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.

That's not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas – you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients – think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let's Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat. Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.

As a working mother, Ilhan understands the time constraints of modern lifestyles. Her cherished family recipes are all about nourishing food that feeds the soul as well the body.

With simple, satisfying meals suited to the quiet rhythms of suhoor and iftar, as well as generous Eid spreads to share with family and friends, the recipes all use easily accessible ingredients and simplified methods, without sacrificing on flavour.

By weaving flavours and techniques from various cultures, The Ramadan Kitchen celebrates the rich tapestry of Ramadan culinary traditions from around the world, making it a valuable resource for anyone who observes Ramadan as well as those who wish to understand and appreciate authentic Muslim home cooking and culture.

Recipes include:

• Bariis Somali – Aromatic Somali Rice
• Fuul Mudammas – Stewed Fava Beans with Eggs and Feta
• Suqaar – Diced Beef and Vegetable Sauté
• Bur – Cardamom-Spiced Beignets
• Timir Cake – Spiced Date Cake with Caramel Sauce
• Refreshing Watermelon Mocktail

Contents:

Introduction: The significance of Ramadan, preparing for Ramadan, meal planning, grocery tips and more

Suhoor: Quick and nutrient-dense recipes for wholesome pre-dawn meals

Iftar: Classic recipes to break the fast, honouring traditional dishes and time-saving techniques

Mains: Comforting, hearty soups, stews and curries, with many vegetarian and vegan options

Breads: Authentic flatbreads, samosas and no-knead bakes

Dessert: No-bake and quick desserts plus traditional sweets with simplified methods

Drinks: Hydrating beverages and refreshing smoothies

Eid: Recipes for Eid al-Fitr and special occasion dishes, perfect for sharing

Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok’s Jeremy Pang shows you how to master Chinese cooking recipes and techniques.

From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.

CONTENTS INCLUDE:
Stir-frying
Garlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken

Deep-frying
Shiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour pork

Steaming
Steamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom rice

Poaching & Braising
Grandma’s ‘Lionhead’ meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup

Roasting & Double-cooking
Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin

Salads, Pickles & Sides
Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach

Stephanie Feher created the social media account Lucky Dragon Supper Club during covid lockdowns to share her culinary adventures with loved ones online. Since then, the brand has evolved to inspire people to eat good food and celebrate both community and the fun of entertaining.

These 88 recipes reflect Stephanie’s creativity, her Chinese-Hungarian heritage and her love of cooking. From crowd-pleasing bites to share plates and epic mains, you can mix and match recipes to suit the occasion or use Steph’s themed menus to guide you.

Here’s a taster …
Bites and cocktails: Prawn toast with chilli crisp mayo, The ultimate stuffed peppers, Cheats umami popcorn, Oolong highball.
Smaller plates: Mum’s pork and chive dumplings, The best braised eggplant you will ever make, Mushrooms with chilli crunch.
Bigger plates: Hainanese chicken rice, Gochujang orecchiette (my spin on vodka pasta), Xinjiang-style lamb skewers, Crispy pork belly plate, Laksa party.
Salads and sides: XO egg fried rice, Japanese curry mac’n’cheese, Blistered green beans, Dad’s potato salad.
Something sweet: F*ing good crumble, Sticky date cake with miso butterscotch sauce, Cherry lamington log.
Foundations: Baos, Belt noodles, Dumpling wrappers, Supper Club vinaigrette, Supper Club condiments and seasonings.

The best dinner parties are about more than just the food, and Steph’s clever suggestions for setting the mood and prep-ahead hacks will ensure your night is relaxed and memorable. Whether it’s a date-night dinner for two, a cosy meal for a small group or an ambitious supper-club spread, this book has everything you need to host in style without the hassle.

‘A magnificent storyteller who defies categorisation’ Guardian

‘Few writers have brought such joy to the nation’ Harper’s Bazaar

‘Jilly Cooper’s non-fiction is just as entertaining as her novels’ Pandora Sykes

‘Being prepared is the secret to a more harmonious Christmas. If Joseph had booked a room in advance, Jesus would not have been born in a stable.’

Christmas is looming.

Will your mother-in-law present you with yet another hideous jersey this year? How are you going to cope with Granny’s dog or the ghastly in-laws? Has the row about where to spend the holiday already started, though summer is not yet a distant memory?

Never fear: Jilly Cooper has the answer to everything.

Whether you should seek refuge in the cooking sherry or suggest a wholesome family walk, Jilly offers sound but often hilarious advice about how to get through the roller-coaster ride that is the festive season.

Praise for the legendary Jilly Cooper:

‘Cooper was a master at serving relatability […]. She majored on joy, pleasure, tenderness, and romance’ The Standard

‘There is no one else like Cooper’ Guardian

‘The queen of glamorous escapism‘ Woman & Home

‘The funniest and sharpest writer there is’ Jenny Colgan, bestselling author of The Christmas Bookshop

‘Jilly Cooper is the very best’ Daily Mail

‘Hilarious, witty, wise, astute [and] flawlessly entertaining’ Helen Fielding, bestselling author of Bridget Jones’s Diary

‘Jilly is a genius’ Clare Pooley, bestselling author of The Authenticity Project

‘No one else can make me laugh and cry, sometimes at the same time, quite like Jilly Cooper’ Gill Sims, bestselling author of Why Mummy Drinks

Jilly Cooper, Sunday Times bestseller, May 2024

For the very first time, one of the nation’s most-loved chefs celebrates the most wonderful time of the year with a book to cosy up and hunker down with. Rick Stein’s Christmas reflects not only his incredible culinary career but also the special memories, times with family and festivities that Rick has cherished over the years.

From unmissable classics to fresh new dishes, Rick Stein’s Christmas features more than 100 recipes to take you through the festive season. Whether it’s roast goose, glazed ham, mince pies, a little spice inspired by his wide-ranging travels, or the best ways to make magic with your leftovers, this is Rick’s collection of everything that says comfort and joy in the kitchen, including:

• Smoked Haddock & Leek Tart
• Leftover Turkey & Ham Raised Pie
• Roast Butternut Squash Wellington with Porcini Gravy
• Sticky Date & Walnut Toffee Pudding

Through evocative writing about his own festive favourites, Rick also shares stories of what makes Christmas special to him and how food plays such an important part in our celebrations, no matter what traditions we follow.

For family feasts, candlelit suppers and everything in between, Rick Stein’s Christmas will be the only festive cooking companion you’ll need this year.