Cook nutritious, balanced and family-friendly meals – without sacrificing taste.

French-British chef and mother-of-three Claudine Boulstridge is passionate about family food. She wants to show everyone how to transform daily meals into flavour-forward, vibrant and healthy home-cooked dishes you, and your children, will love at any age.

Packed with tempting and creative recipes and practical ideas for a balanced, varied diet, Family will make mealtimes more delicious and help you to nourish adventurous eaters at the same time.

Today most people work long hours, meaning that it can be hard to find the time to cook meals from scratch. This cookbook will transform the way you eat as a family without upending your daily routine. With one-pot dishes, prepare-ahead meals, and minimal washing up, Family is the perfect solution for health-conscious, time-pressed families.

From mini crustless quiches to rainbow sandwiches and healthy ‘Big Mac’ burgers to chocolate mousse pudding, Family features 100 simple, nutritious and time-efficient recipes that fit seamlessly into busy lives. From tips on cooking with your children to making homemade snacks and treats, this book is your go-to guide for healthy, flavoursome, stress-free meals.

Developed with a registered nutritionist and featuring 70 recipes from on-the-go breakfasts to prep-ahead lunches and midweek dinners – plus air-fryer and slow-cooker-friendly dishes – this fuss-free cookbook helps you maintain a delicious, varied, and balanced diet, every day.

With a focus on full flavours and fresh ingredients, all recipes are designed to help you hit 30g fibre every day, and are complete with fibre, protein, calorie counts and informative nutritional tips – so you can love the food you eat and let the nutrition do the work.

The Student Kitchen is filled with 70 super-satisfying, budget-friendly recipes for novice cooks and hungry 21st-century students.

From plant-based dishes to air-fryer-friendly feasts, and simple slow cooks to ingenious microwave meals, this unintimidating yet comprehensive cookbook will teach you to navigate the kitchen and make cooking delicious, nutritious, budget-friendly meals as simple as can be.

Recipes include:

• Speedy Banana Mug Cake
• Cheesy Frittata Muffins
• Hotdog Rolls with Mustard Mayo Dip
• Airfryer Halloumi Fries
• Super Simple Cornflake Cookies

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.

Based on the menu Itamar and Sarit serve at their cafe in Store Street, London, it’s the kind of relaxed, informal food we all want to eat every day – chapters include effortless recipes with Eggs, fragrant Soups, tasty ideas for In or On Bread, nourishing Salads, simple, wholesome dinner ideas in Daily Nightly, quick and easy Cookies and Cakes and even some ‘serve me in a glass’ speedy Cocktails and Desserts. From a summery Courgette & Broad Bean Shakshuka and a Crispy Za'atar Chicken Schnitzel Sandwich to Spicy Sausage, Tomato, Pepper & Goat’s Cheese Dirty Rice and Ginger & Chocolate Cookies – this is wholesome, seasonal food that will lift your spirits and improve your day.

For people who communicate big feelings through food.

And for people who know that a bowl of pasta is never really just a bowl of pasta.

From crispy gnocchi with hot and sour tomatoes and grated halloumi to chubby ricotta basil dumplings, from spatchcocked chicken with pepper sauce to salty coconut granola, this is a book bursting with over fifty mouthwatering recipes for every occasion. Because in our real lives, we need all kinds of dinners. Food to keep our hands (and brain) busy, lap dinners for tired souls, batch cooks for busy days ahead and emergency treats, because sometimes we just need emergency treats.

Weaving together recipes, memories, essays and Strong Feelings about supermarket cheddar, female friendship and food we eat when we're alone, But First, Dinner is Eleanor Steafel's hilarious and heartfelt manifesto on how to answer the dinner question – no matter what sort of day we are having.

'Super useful – and delicious' – CHRIS VAN TULLEKEN

With a foreword from Tim Spector, bestselling author and founder of ZOE

Many of us aren't getting enough fibre in our diets, but Hugh shows us how simple – and delicious – it can be with 100 easy recipes all celebrating 12 veg heroes: Peas – Carrots – Cabbage – Tinned beans – Cauliflower – Leeks – Mushrooms – Tomatoes – Lentils – Spinach – Sweetcorn – Broccoli

Getting the most out of these 12 plant superstars doesn’t need to be complicated – many of the recipes use only one pan and can be on the table within half an hour. In this book, Hugh gets the very best out of these often underestimated, everyday veggies, serving up completely delicious, health-boosting, sustainable, plant-friendly recipes every time. This is food that’s good for you, your wallet and for the planet, too.

Recipes include:
· Warm bashed pea dip;
· Carrot lasagne;
· Cabbage and onion bhajis with spicy tomato sauce;
· Spiced ‘baked’ beans on toast;
· Seared cauliflower and little gem salad
· Roast leek and potato gratin;
· Roast mushroom and kimchi sourdough sarnies;
· Tomato dhal with greens;
· Lentil, onion and cider soup;
· Spinach, chilli and lemon pasta;
· Smoky corn and courgette chowder;
· Broccoli and squeak … and many more.

Alongside handy swaps and additions for most recipes, Hugh also shares his go-to list of store-cupboard essentials to amp up the flavour and pack in the fibre count for any dish. You’ll find these pages packed with simple suppers, easy lunches, soups, salads and much, much more.

With a focus on whole, unprocessed plants, these plant-forward recipes are thrifty, thoughtful dishes, but exciting and delicious too, proving that plant-based flavour is yours for the taking.

Like this? Then you’ll love Hugh's No.1 Sunday Times best-seller, How to Eat 30 Plants a Week, available now.