‘When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.’ – Jeremy Lee

‘Joe’s food always looks gorgeous and totally doable. A major plus is that the recipes in his books can often be made with ingredients you have at home.’ – Diana Henry

Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg, long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables – including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds – the recipes follow a simple format of short ingredients lists and easy-to-follow instructions.

Praise for Your Daily Veg:

‘One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.’ – Tim Lewis, Observer Food Monthly

When you’re growing veg for the first time it can be hard to know where to start and even more difficult to find inspiring advice that isn’t completely incomprehensible?

You’ll find entries on 30 easy-grow vegetables to sow throughout the seasons, from kale to runner beans and carrots to cucamelons, plus ideas for herbs, edible flowers and advice on cultivating your own cocktail garden.

SowHow breaks down the key steps of sowing, planting and harvesting each featured vegetable into understandable bite-sized chunks using straightforward language and smart infographics. Plus, the essential start-up advice covering everything from top tools and cunning crop rotations, to uncomplicated compost and the lowdown on mulches, will make you a pro in no time.

Complete with simple cooking suggestions, shrewd storage info and creative gardening hacks, this unique, comprehensive companion will transform your grow space into a hot bed for leeks, beets and all your other veggie friends. So whether you are looking to fill a garden, an allotment, or a patio pot, get going and grow with SowHow.

Provencal is the stunning reissue of Alex Jackson’s widely acclaimed first book Sardine. This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking and shows you how to recreate the flavours of the South of France at home.

Provence and Languedoc are France’s window onto the Mediterranean Sea and all that lies beyond, and the culinary influences that converge there make for a cuisine that is varied, rich and deep. The recipes are unpretentious and seasonal, highlighting Alex’s belief that cooking the food of Provence is about simplicity, good ingredients and generosity of spirit. Lovingly described, the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aïoli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits. The book is divided into seasons and each season contains a ‘Grande Bouffe’ – a set menu for a feast – so you can really impress your guests and celebrate many wonderful ingredients in one evening’s cooking.

Provencal promises to reignite a love affair with French provincial cooking, celebrating its multitude of influences, its focus on seasonal eating and, ultimately, an attitude to food which centres around sharing and enjoyment.

From the bestselling author of Downsizing, a guide to losing weight – and keeping it off – as well as improving health, from someone who has successfully done both, Lose Weight 4 Life outlines the programme Tom Watson followed for his own remarkable 8-stone (50kg) weight loss.

Divided into 4 sections – Motivation, Movement, Measurement and Maintenance – it includes relatable examples of Tom’s own, often bumpy, journey to better health, which saw him transform from someone who mindlessly hoovered up entire packets of biscuits at one go and had to rummage in the XXXL bin for exercise gear into someone who rowed the length of the UK.

Packed with practical advice backed up by the latest research, Lose Weight 4 Life demonstrates that it is never too late to turn things around, even if you are someone who has failed umpteen times before.

‘One of the most inventive vegetable cooks.’
– Anna Jones

‘Joe just makes the most delicious food that happens to have no meat or fish in it – I think this and his knack for bringing out flavour is his superpower.’
– Rachel Roddy

‘One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.’ – Tim Lewis, Observer Food Monthly

Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference.

Deliciously simple cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way. Chapters focus either on one core vegetable or on a group of similar vegetables, celebrating seasonality and encouraging you to experiment.

Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour. With tips on how best to prep dishes and advice on minimising stress and time in the kitchen, each recipe is as straightforward as possible.

Reclaim your time, your kitchen, and your taste buds with over 80 delicious recipes to feed your soul!

Whether you have 15 minutes or an hour to spare, this gorgeous debut cookbook from Lucy Lord will reignite your love for cooking, help you get creative in the kitchen, and redefine your relationship with food.

Be it a two-minute-smoothie in the morning to get you going before work, or a thick slice of banana bread on a lazy weekend catch-up with friends, these recipes are simple but special.

Dig into this beautiful book and discover that happiness really is homemade.

With chapters including:
It’s a Good Day to Have a Good Day: Breakfasts and Brunches
Dips and Dressings: Your new staples
Say No to Shit Salads
Mains: Winning combinations for any appetite
In-Betweens and Afters
Get Baked: Sweet and Savoury recipes to rival any artisan
Smoothies and Cocktails

David and Stephen’s recipe grids show you just how many different meals you can make using the same key ingredients and methods. This means you can start adapting your favourite dishes to your taste, to your budget or to whatever you have in the cupboard.

Their introductory chapters walk you through the fundamentals of taste and texture, teaching you the role of every ingredient you use. Once you understand this, you will have the confidence to swap ingredients in and out and even come up with recipes of your own.

You will find over 200 versions of plant-based recipes anyone can make, from fluffy coconut granola for breakfast, to home-made vegan pizza for lunch, to creamy broccoli pie for dinner to carrot cake with vegan cream cheese frosting for dessert.

From the plant-based newbie to the experienced vegan, this approach will inspire you to become the best plant-based cook you can possibly be.

‘These lovely boys always create incredibly tasty food’ Jamie Oliver

‘Proper good food … hearty, decent and delicious’ Russell Brand

‘The poster boys for a healthy way of life!’ Sunday Times

‘Their energy is almost tangible’ Dr Rangan Chatterjee

‘A healthy-eating phenomenon’ Mail on Sunday

‘Great people, unbelievable food’ Joe Wicks

** DIRTY VEGAN’S HOTLY ANTICIPATED FOLLOW-UP, DIRTY VEGAN: ANOTHER BITE, IS NOW AVAILABLE **

From the ex presenter of the cult TV show Dirty Sanchez, Matt Pritchard, comes the BBC’s first ever (and long overdue) vegan cookery programme and accompanying book.

In this television tie-in, Matt shows you just how easy and cheap it can be to go vegan and how the right nutrition can help you perform better in all aspects of life. Discover more than 80 cracking recipes for proper healthy vegan food – none of this Michelin Star sh*t – such as the Full vegan pile up, Squash & shroom momos with yuzu dip, Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy peppercorn & mushroom pie and Maple, orange & chocolate baklava.

In Dirty Vegan, Matt is set a challenge to create vegan food for certain groups of people with specific nutritional needs – a women’s rugby team, OAPs, teenagers and emergency services (mountain rescue). He examines the science behind the ingredients, such as egg and meat alternatives, to create nutritious dishes to suit all ages, tastes and cravings.

Chapters include:
1. Morning Kickstarters
2. Quick Hits & Gobfuls
3. Rabbit Food
4. Belly Warmers
5. Proper Main Munch
6. The Main’s Best Mate
7. Sweet Stuff

** Praise for Dirty Vegan **

‘This book is packed with uncomplicated, delicious recipes’ – BBC Good Food

‘Dirty Vegan’s hearty, casually presented and flavour-packed recipes should find universal appeal’ – Waitrose Magazine

‘Vegan food is far from boring and doesn’t mean you have to sacrifice your favourite indulgent treats. Which is why we’ll be whipping up some of the seriously tasty dishes in Dirty Vegan‘ – Heat Magazine